Plantain Flower Kuzambhu

This gravy is almost similar to Fish Gravy(I have never cooked nor had it), that is what people back home say about this gravy. I learnt this recipe from my Paati(Athamma) who is a great cook but she never stops learning. She had actually taken this gravy from my Aunt. Ok To the recipe now...

Plantain flower contains the much needed home remedy for most problems related to women. The florets when cooked with dhal supplement the protein requirement quite adequately. Though it is tiresome process to clean and cut this flower, when you look into the nutrient content of this bud, you won’t have any second thoughts. I don't even like the smell of this flower in my child hood but with it's medicinal properties it has conquered me.

Ingredients

Plantain Flower - 1
Chilli Powder - 2 teaspoons
Cumin Powder - 1.5 teaspoons
Shallots - 4
Tamaring -gooseberry size
Coconut Milk - From 3 Tblspoon of Grated Coconut or 3 Tblspoon of Tinned Coconut milk
Gingelly Oil - 3 Tbl spoon

Removing florets:

• Apply little oil on both the hands to avoid sticking.


• Take out cover of the plantain flower one by one and remove a bunch of florets at a time.


• Hold them in hand and brush on the top of the bunch. This will make the stamens (thick filament with pollen) visible.


• Remove the stamens. There will be only one stamen in each floret. The Stamen is not the edible part in the floret.


• For the Kuzhambu, You need to take anthers(the long ones that are with the stamens ) and soak them in water mixed with turmeric powder (otherwise it will become black) and curd.


• The remaining part of the florets can be cut and soaked separetely for the poriyal.


• The initial florets can be used for poriyal alone you need not take the anthers from them.


• Once the Florets are not black and better you can take out the anthers for the Gravy, Anthers from 3-4 Bunch of florets is sufficient for the gravy.
  

This prepatory work can be done the previous night.

Steps:

• Steam the anthers in a steamer or Idli Cooker for 5 mins.


• Grind Chilli Powder, Cumin Powder and Shallots.


• Then get the tamarind paste, mix the paste that's been grinded and then add the anthers steamed(you can cut them using a scissor if you thnk it's too long) and add salt also now.
  {You can check for the taste and adjust the contents according to your taste(salt and Chilli powder).}


• Heat the Oil and once it is hot you can pour the mixed content in it.


• Leave it for some time until it boils well(3-4 mins), then add the coconut milk and boil until the oil seperates.

Note: Take care not to make the inital paste too watery...

This is the recipe for the gravy. I bet this one is a lip smacking gravy & ofcourse healthier too.. The smell it gives out when it boils is really wonderful