vazhakkai puzzhukku
vazhakkai puzhukku
Vazhakkai puzhukku
Predominantly a Kerala special, many variations off the puzhukku can be found. Cow peas, green gram or red gram are generally used with raw plantain, yam, tapioca etc. Here I kept it simple with just cow peas and raw plantain and the concoction is so delightful. Black-eyed peas are highly nutritious with health benefits, including weight loss, heart health, and digestive health.
Black-eyed peas are incredibly nutrient-dense, packing plenty of fiber and protein into each serving.
They're also a good source of several important micronutrients, including folate, copper, thiamine, and iron.
Puzhukku is a traditional South Indian dish made with a variety of vegetables like pumpkin, yam, or raw plantain, cooked with coconut, spices, and sometimes lentils. It's typically served with rice or as an accompaniment to meals. It's hearty, flavorful, and a staple in many households in Kerala and Tamil Nadu.
Our favorite combination for Puzhukku is with raw plantain and karamani .
Vazhakkai Puzhukku with karamani sounds and tastes delicious! 😋 Vazhakkai refers to raw plantain, and karamani are black-eyed peas. It's a nutritious and flavorful combination. The raw plantains add a subtle sweetness, while the karamani adds protein and texture. When cooked with coconut and spices, it creates a hearty and satisfying dish that pairs well with rice or even chapati.
Ingredients
1/2 cup cow peas washed soaked and pressure cooked
1 raw plantain peeled chopped
1/2 coconut grated
2 green chilies
1/4 tsp cumin seeds
Few curry leaves
1 tosp coconut
oil
Pinch of turmeric powder
Salt
Method
Wash and peel the raw plantain into medium size chunks . Keep soaked in water to prevent discoloration.
Wash and soak karamani ( cow peas ) for 3 -4 hours .
Pressure cook for 4 whistles .
Take a Kadai / wok , add the plantain pieces , turmeric powder, salt and curry leaves .
Cover and cook till slightly cooked . Do not allow to get mushy .
Open pressure cooker , drain the cow peas , add to the plantain mixture .
Meanwhile grind the coconut paste with fresh grated coconut, green chilies and cumin seeds .
Add this coconut mixture to plantain cowpeas . Mix gently as you don’t want the plantains to get mashed.
Alllow to cook together on a low flame without allowing to boil .
Check for salt . Add raw coconut oil .
Remove from heat and serve to a bowl .
Enjoy delicious Puzhukku with rice , chapatis or even Adai . It is hearty , nutritious and wholesome .
vazhakkai puzhukku
11 traditional Diwali recipes in one place, from sweets and savouries to the morning lehiyam. This collection has my tried and tested festival favourites, including Adhirasam and Deepavali Lehiyam, made the old way with simple ingredients and easy steps, so you can plan your full Deepavali menu without searching everywhere.