Vazhaithandu Poriyal

Try Vazhaithandu Poriyal - A Healthy and Fiber-Packed South Indian Side Dish

Introduction: Vazhaithandu poriyal is a delicious and healthy south Indian side dish that pairs well with rice. This dish is made from the stem of the banana plant, which is packed with fiber and health benefits. In fact, consuming banana stem has been shown to help prevent the formation of kidney stones and provide relief for those suffering from Urinary Tract Infection (UTI). If you haven't tried vazhaithandu poriyal before, give it a try and let us know what you think!

Tips for Preparing Vazhaithandu Poriyal: If you're new to preparing vazhaithandu poriyal, there are a few tips to keep in mind. Firstly, it's best to buy a tender or young banana stem. This will make it easier to remove the fiber, which can be time-consuming. Secondly, to remove the fiber, simply use your index finger to gently scrape it away. Finally, to prevent discoloration, soak the cut slices in a buttermilk mixture.

Conclusion: Vazhaithandu poriyal is a healthy and tasty side dish that's easy to prepare once you know how to handle the banana stem. It's a great way to incorporate fiber into your diet and take advantage of the many health benefits of banana stem. Give it a try and let us know what you think - we're sure you won't be disappointed!

You may also like Vazhaipoo Vadai, so try this also.

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

Vazhaithandu Poriyal

Serves 3
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 fiber 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 a 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.