This vazhaithandu poriyal recipe is an easy South Indian style banana stem stir fry. Lightly seasoned and flavored with coconut, this banana stem dry curry is simple to make and healthy too.
When I get vazhaithandu from the market, I usually end up adding it to sambar. Other times I make this poriyal.
Banana stem is very nutritious with a lot of health benefits. It is a great source of fiber and helps ease constipation. It is rich in vitamin B6 and potassium. Banana stem is used as a natural remedy for kidney stones. It helps in weight loss.
With so many health benefits, this humble banana stem needs to be regularly included in our diet. This vazhaithandu poriyal is a very simple recipe and is best served as a side dish for rice.
Do check out other poriyal recipes for more south Indian dry curries like karamani poriyal | carrot poriyal | chow chow poriyal.
Lets move on to the easy recipe for vazhaithandu poriyal or plantain stem poriyal.
How to make Vazhaithandu Poriyal step by step
- Discard the outer layers of the banana stem. Cut the core of the banana stem into round slices, remove any fiber and finely chop the banana stem. Keep immersed in a bowl of water mixed with yogurt.
- Boil the chopped banana stem in enough water along with salt and turmeric powder till they turn soft. Drain the water and set this aside.
- For seasoning, heat oil and add mustard seeds. Once they splutter, add urad dal, ginger and curry leaves and fry till dal turns brown.
- Add green chillies. Then add banana stem and fry for a couple of minutes on low flame.
- Add grated coconut and mix well.
- Stir fry on a high flame for one minute and remove from heat. Vazhaithandu poriyal is ready to be served.
Banana Stem Stir Fry | Vazhaithandu Poriyal Recipe
Vazhaithandu Poriyal – Banana Stem Stir Fry recipe
Ingredients
- 1 1/2 cups finely chopped vazhaithandu ( banana stem or plantain stem )
- 2 green chillies slit lengthwise
- 2 tbsp grated coconut ( thengai )
- 1/2 tsp finely chopped ginger
- 1 tbsp yogurt ( curd or thayir )
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/2 tsp broken urad dal or split blackgram dal (without skin)
- A few curry leaves
- 2 tsp oil
- Salt to taste
Instructions
- Mix the yogurt with a cup of water in a bowl and set this aside. This will be the buttermilk that we will keep the chopped banana stem pieces immersed in till used later.
- Remove the outer layers of the banana stem till you are left with the core and discard them.
- Cut the core of the banana stem into round slices and remove any fiber that is sticking out.
- Then finely chop the slices. Keep the chopped banana stem immersed in the buttermilk. This will prevent browning of the banana stem.
- Then drain the buttermilk and rinse the chopped banana stem with water.
- Boil the chopped banana stem in enough water along with salt and turmeric powder till they turn soft. Then drain the water and set this aside.
- Heat oil in a pan and add mustard seeds. When they splutter, add urad dal, curry leaves and chopped ginger.
- Fry till the dal turns golden brown. Add green chillies and stir fry for a couple of seconds. Then add the boiled banana stem and fry on a slow flame for a couple of minutes.
- Finally add the grated coconut. Stir fry on high flame for a minute and then remove from heat.
- Vazhaithandu poriyal is ready to be served.
Nutrition Information
Sony's kitchen says
Looks aromatic and delicious!!