Vazhaithandu Poriyal
Vazhaithandu poriyal is a healthy south Indian side dish for rice. Each and every part of the banana plant is packed with a lot of fiber and health benefits. Banana stem


Vazhaithandu poriyal is a healthy south Indian side dish for rice. 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!
Vazhaithandu Poriyal
Furthermore, I would like to share some of my suggestions for the vazhaithandu poriyal recipe. 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.
You may also like Vazhaipoo Vadai, so try this also.

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

Serves 3 Print Prep Time 00:10 Cook Time 00:10 Total Time 00:20
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/
Vazhaithandu Poriyal
Serves 1
Prep Time: 00:10
Cook Time: 00:10
Total Time: 00:20
Ingredients
- 1 medium sized tender Banana stem/ vazhaithandu
- 2 tbsp plus 1 cup water Curd
- 1/3 cup Fresh coconut slices
- 1/2 tsp Cumin seeds
- 2 to 3 Green chilies
- 2 tsp Oil
- 1/2 tsp Mustard and urad dal
- 1 Red chili
- few Curry leaves
- 1/8 tsp Turmeric powder
- to taste Salt
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



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.