Vazhaithandu Poriyal

Are you looking for a unique and delicious way to enjoy vazhaithandu (banana stem)? Look no further! In this recipe, we will be making vazhaithandu poriyal, a traditional South Indian dish that is not only healthy but also incredibly flavorful. Follow along for step-by-step instructions on how to prepare this dish and experience the unique taste of vazhaithandu in a whole new way.

Each and every part of the banana plant is packed with a lot of fiber and health benefits. Banana stem helps to prevent the formation of kidney stones. It also helps in relieving pain and discomfort caused by Urinary Tract Infection effectively.  So try this vazhaithandu poriyal and share your comments!

What Is Vazhaithandu Poriyal?

• Vazhaithandu Poriyal is a traditional South Indian dish made with tender banana stem, also known as vazhaithandu, combined with Indian spices and unique seasoning. This dish brings together the succulent texture of banana stem with the aromatic flavors of mustard seeds, urad dal, and curry leaves, creating a delicious and healthy side dish.
• It is a popular recipe in South Indian cuisine, known for its simplicity and the use of fresh, natural ingredients. The combination of tender banana stem, coconut slices, cumin seeds, and green chilies creates a dish that is not just flavorful, but also packed with nutrients and health benefits.

Why You'll Love Vazhaithandu Poriyal?

• Amazing Texture: The vazhaithandu poriyal has a fantastic texture, with the tender banana stem becoming transparent when cooked, and the coarsely ground coconut adding a delicious crunch to each bite.
• Health Benefits: Vazhaithandu, or banana stem, is packed with nutrients and is known for its ability to aid in weight loss, improve digestion, and regulate blood pressure. This dish is not only delicious but also a great way to incorporate this nutritious ingredient into your diet.
• Low in Calories: This dish is low in calories and high in fiber, making it a great option for those looking to maintain a healthy weight and improve their digestive health.
• Refreshing Flavor: The combination of tangy buttermilk, aromatic spices, and the fresh, earthy taste of the banana stem creates a dish with a truly refreshing and satisfying flavor profile.
• Easy to Prepare: With just a few simple steps, you can create a delicious and nutritious vazhaithandu poriyal right in your own kitchen. It's a great way to add variety to your weekly meal plan without spending hours in the kitchen.
• Versatility: This dish can be enjoyed as a side dish to a main course, or even as a light and satisfying midday snack. Its versatility makes it a great addition to any meal.

Ingredients for Vazhaithandu Poriyal

• Banana stem/Vazhaithandu: The main ingredient of the dish, the tender banana stem adds a unique texture and taste to the poriyal.
• Curd: Curd adds a tangy and creamy flavor to the dish, along with helping to tenderize the banana stem.
• Fresh coconut slices: Coconut slices add a sweet and nutty flavor to the poriyal, enhancing the overall taste of the dish.
• Cumin seeds: Cumin seeds add a warm and earthy aroma to the dish, providing a depth of flavor.
• Green chilies: Green chilies add a spicy kick to the poriyal, balancing out the other flavors with a hint of heat.
• Oil, mustard seeds, urad dal, red chili, curry leaves, turmeric powder, and salt: These ingredients are used for tempering and seasoning the poriyal, adding layers of savory and aromatic flavors to the dish.

How To Make Vazhaithandu Poriyal?

Vazhaithandu Poriyal is a delicious and nutritious South Indian recipe that can be made easily at home. Follow these simple steps to create this flavorful dish:

• First, remove the outer ring of the banana stem and peel the skin using a peeler. Then, slice the stem into thin disks and remove the fibrous parts with your index finger. This step is important to ensure that the poriyal has a tender texture.
• In a bowl, mix the curd with a cup of water and keep it aside. Chop the banana stem slices finely and place them in the buttermilk mixture. This helps in keeping the banana stem from turning brown and also adds a subtle tangy flavor to the dish.
• Grind together fresh coconut slices, cumin seeds, and green chilies in a mixie jar to form a coarse mixture. This mixture adds a nutty and spicy element to the poriyal, enhancing its overall flavor.
• Heat a pan with oil over medium heat. Add mustard seeds and urad dal, and fry until they start spluttering. Then, add red chili and curry leaves and fry for a few seconds to infuse the oil with aromatic flavors.
• Next, add the chopped banana stem and sauté for a minute. Then, add turmeric powder, a handful of water, and salt. Cover and cook for 3 minutes or until the banana stem softens.
• Finally, add the grated coconut mixture, sprinkle some water, cover, and cook for another 5 minutes or until fully cooked. The banana stem will become translucent when it's fully cooked.

By following these steps, you can create a delicious and flavorful Vazhaithandu Poriyal that makes for a perfect side dish to any South Indian meal. Enjoy the unique taste and health benefits of this traditional recipe!

Serving Suggestions

• Pair with Rice: Vazhaithandu poriyal goes well with steamed rice or any variety of rice like jeera rice or coconut rice.
• Accompany with Roti: This dish can also be served with roti or naan for a delicious combination.
• Serve with Sambar: Pair this poriyal with a tasty sambar for a complete and satisfying meal.
• Enjoy with Rasam: For a comforting meal, serve vazhaithandu poriyal with a hot and tangy bowl of rasam.
• Side with Curd Rice: Create a balanced meal by serving this dish along with a cooling and creamy bowl of curd rice.
• Add some Pickles: Spice up your meal by adding some spicy pickles as a side dish to complement the flavors of the vazhaithandu poriyal.

Tips for Making Vazhaithandu Poriyal

• Preparation: Firstly, try to buy a tender or young banana stem, Because young stem didn’t have much fiber, which makes your job easier. But usually, it has a lot. Secondly, remove the fiber with the help of your index finger. Finally, keep the cut slices in the buttermilk mixture to prevent a change in color.
• Cooking Techniques: Sauteing the banana stem in oil before adding the spices and coconut mixture allows for the flavors to infuse and the texture to soften. Be sure to cover and cook the poriyal for the recommended times to ensure that the banana stem is fully cooked.
• Garnishing for Presentation: Garnishing the vazhaithandu poriyal with a few curry leaves and a sprinkle of grated coconut before serving not only enhances the visual appeal of the dish but also adds a pop of flavor.
• Balancing Flavors: Adjust the amount of green chilies and salt to suit your taste preferences. Taking the time to balance the flavors will ensure that the poriyal is delicious and satisfying.
• Texture Matters: Be sure to cook the banana stem until it becomes transparent, indicating that it is fully cooked. This will ensure that the texture is just right and the poriyal is enjoyable to eat.
• Covering and Cooking: Covering the pan while the poriyal is cooking helps to retain the moisture and infuse the flavors into the banana stem. Be sure to follow the recommended cooking times for best results.

Variations for Vazhaithandu Poriyal

• Spicy Twist: For a spicier version, add more green chilies or even a dash of red chili powder to give it a kick of heat.
• Nutty Addition: Consider adding a handful of roasted peanuts or cashews for a crunchy texture and nutty flavor.
• Zesty Lemon: Squeeze some fresh lemon juice over the poriyal just before serving for a burst of citrusy goodness.
• Tantalizing Tamarind: For a tangy twist, you can add a small amount of tamarind paste to elevate the flavors.
• Herb Infusion: Experiment with adding fresh herbs like coriander or mint to add a refreshing and aromatic element to the dish.
• Veggie Medley: Feel free to mix in some finely chopped vegetables like carrots or bell peppers for added color and nutrition.

How to Store Vazhaithandu Poriyal

Properly storing the banana stem is essential to maintain its freshness and flavor. Here are some simple storage tricks to keep your vazhaithandu poriyal ingredients in top condition:

• Store the banana stem correctly: After buying the banana stem, make sure to wrap it in a damp cloth or paper towel and then place it in a plastic bag. Store it in the refrigerator to keep it fresh for a longer time.
• Maintain the freshness of coconut slices: Fresh coconut slices can be stored in an airtight container in the refrigerator. If you have leftover coconut slices, you can also freeze them for future use.
• Keep the green chilies fresh: Store the green chilies in a paper bag or a perforated plastic bag in the vegetable drawer of the refrigerator. This will help to retain their freshness and flavor.
• Preserve the flavor of cumin seeds: Cumin seeds can be stored in an airtight container in a cool, dry place, away from direct sunlight. This will help to preserve their aromatic flavor.
• Store the buttermilk mixture properly: If you have leftover buttermilk mixture, store it in an airtight container in the refrigerator. Shake well before using it again to mix the ingredients properly.
• Maintain the freshness of turmeric powder: Store turmeric powder in an airtight container in a cool, dark place. Make sure to keep it away from moisture to preserve its flavor and color.

By following these simple storage tips, you can ensure that your vazhaithandu poriyal ingredients remain fresh and flavorful for your next delicious meal.

Frequently Asked Questions (FAQs)

Can I make vazhaithandu poriyal without coconut?

• Yes, you can definitely make vazhaithandu poriyal without coconut. Simply skip the coconut slices and proceed with the recipe as usual.

What are some options for replacing green chilies in vazhaithandu poriyal?

• If you prefer a milder flavor, you can replace green chilies with a small amount of black pepper or red chili flakes.

How can I adjust the texture of vazhaithandu poriyal?

• To adjust the texture of vazhaithandu poriyal, you can control the cooking time. For a crunchier texture, cook for a shorter time, and for a softer texture, cook for a longer time.

Can I store vazhaithandu poriyal for later consumption?

• Yes, you can store vazhaithandu poriyal in an airtight container in the refrigerator for up to 2-3 days. Simply reheat before serving.

How do I know if the banana stem is cooked properly?

• The banana stem becomes transparent when it is fully cooked. You can also check for tenderness by piercing it with a fork.

Can vazhaithandu poriyal be served with any other dishes?

• Vazhaithandu poriyal makes a delicious side dish and can be served with rice, roti, or as a filling for wraps and sandwiches.

Recipe Card

Vazhaithandu Poriyal

Vazhaithandu Poriyal 2018-09-12 03:50:59

Serves 3                             Print        

Prep Time   00:10        

Cook Time   00:10        

Total Time   00:20                      

Ingredients

• 1 medium sized tender Banana stem/ vazhaithandu
• 2 tbsp curd plus 1 cup water          

To Grind

• 1/3 cup fresh coconut slices
• 1/2 tsp cumin seeds
• 2 to 3 green chilies          

To Temper

• 2 tsp oil
• 1/2 tsp mustard and urad dal
• 1 red chili
• few curry leaves
• 1/8 tsp turmeric powder
• salt to taste          

Instructions

• First remove the outer ring of the banana stem and then peel the skin by using a peeler as shown in the picture.
• Then slice thinly into disks and remove the fibre with the help of your index finger.
• Meanwhile, in a bowl, mix the curd in a cup of water and keep it aside.
• And then chop the slices finely and place them in the buttermilk mixture as shown in the picture.
• Place the coconut slices, cumin seeds and green chilies in the mixie jar and grind it coarsely.
• Meanwhile, heat a pan with oil over medium heat.
• When the oil heats, add mustard seeds and urad dal and fry until spluttering.
• Then add red chili and curry leaves and fry for few seconds.
• Now add the squeezed banana stem and saute for a minute.
• Then add turmeric powder, one handful of water and salt and give a good stir.
• Cover and cook for 3 mins or until softened.
• Now add the grated coconut mixture and sprinkle some water (one handful of water is enough), cover and cook for another 5 mins or until fully cooked.
• The banana stem becomes transparent when it gets cooked.
• Switch off the heat and transfer to the serving bowl.         

By Santhi Therese    The Indian Claypot

https://theindianclaypot.com/

Step-By-Step Instructions:

First, remove the outer ring of the banana stem

and then peel the skin by using a peeler.

Then slice thinly into disks and remove
the fibre with the help of your index finger.

And then chop the slices finely and

place them in the buttermilk mixture.

Place the coconut slices, cumin seeds
and green chilies in the mixie jar

and grind it coarsely.

Meanwhile, heat a pan with oil over medium heat.
When the oil heats, add mustard and urad dal
and fry until spluttering.

Then add red chili and curry leaves
and fry for few seconds.

Now add the squeezed banana stem
and saute for a minute.

Then add turmeric powder, one handful
of water and salt and give a good stir.

Cover and cook for 3 mins or until softened.

Now add the grated coconut mixture and
sprinkle some water (one handful of water is enough),

cover and cook for another 5 mins.

The banana stem becomes transparent when it gets cooked.
Switch off the heat and transfer to the serving bowl.