No Onion No Garlic Banana Blossom Tomato Kuzhambu/Vazhaipoo Thakkali Kuzhambu

South Indian makes excellent tangy gravies with tamarind extract. Though i have already posted varieties of tangy tamarind gravies in my space, am yet to post some more delightful gravies. And my today's post is a No onion No garlic tamarind based gravy with Banana blossom and tomatoes. Banana blossom is very much used in South Indian cuisine. Though people dish out often some crispy vadas with this incredible banana blossom, you can make some delicious dishes with this extremely healthy blossom. Whenever i feel like making tamarind based gravies at home, i couldnt keep myself away from shallots and garlic cloves. Yes i cant make Kuzhambu aka tamarind gravies without these two. But i took an interesting theme to run this week of Mega marathon. You might have noticed that am running this month's blogging marathon with 4 themes for 4 weeks which sounds absolutely prefect for me to run this long month of blogging.

Coming to today's recipe, this banana blossom tomato Kuzhambu is definitely a delicious gravy to try if you want to cook something easy with less efforts. Banana blossom is a super duper healthy vegetable which is often used in South Indian cooking. Cleaning and chopping this banana blossom may be a bit time consuming but still its seriously worth to get and dish out some fantabulous dishes with them. Whenever i go to Indian groceries, i never failed to get them eventhough they arent super fresh as much as like we get in India. Still this vegetable is my favourite and now even my family members do enjoy anything cooked with the Banana blossom. And not to forget that this fingerlicking kuzhambu is completely no onion and no garlic recipe, obviously this dish is just prefect to prepare and enjoy while fasting.

1 Banana blossom (cleaned & chopped)
3nos Tomatoes (chopped finely)
2tsp Sambar powder
2tsp Coriander powder
Small gooseberry size Tamarind
1tsp Mustard seeds
1tsp Fennel seeds
1/2tsp Fenugreek seeds
Curry leaves
2 Dry red chillies
Gingelly oil

Heat enough gingelly oil, let splutters the mustard seeds, fennel seeds, fenugreek seeds, dry red chillies.

Add immediately the curry leaves and fry for few minutes.

Now add the chopped banana blossom and cook for a while, add the sambar powder, coriander powder, salt to the tamarind juice and keep aside.

Add the finely chopped tomatoes and cook until the tomatoes turns mushy. Now add the spiced tamarind juice and cook in medium high flame.

Once the gravy starts boiling, cook in simmer until the gravy turns semi thick.

Put off the stove once the oil starts separately.

Serve warm with papads and boiled eggs.

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