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 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. 1 medium sized tender Banana stem/ vazhaithandu
2. 2 tbsp curd plus 1 cup water          To Grind
3. 1/3 cup fresh coconut slices
4. 1/2 tsp cumin seeds
5. 2 to 3 green chilies          To Temper
6. 2 tsp oil
7. 1/2 tsp mustard and urad dal
8. 1 red chili
9. few curry leaves
10. 1/8 tsp turmeric powder
11. salt to taste          Instructions
12. First remove the outer ring of the banana stem and then peel the skin by using a peeler as shown in the picture.
13. Then slice thinly into disks and remove the fibre with the help of your index finger.
14. Meanwhile, in a bowl, mix the curd in a cup of water and keep it aside.
15. And then chop the slices finely and place them in the buttermilk mixture as shown in the picture.
16. Place the coconut slices, cumin seeds and green chilies in the mixie jar and grind it coarsely.
17. Meanwhile, heat a pan with oil over medium heat.
18. When the oil heats, add mustard seeds and urad dal and fry until spluttering.
19. Then add red chili and curry leaves and fry for few seconds.
20. Now add the squeezed banana stem and saute for a minute.
21. Then add turmeric powder, one handful of water and salt and give a good stir.
22. Cover and cook for 3 mins or until softened.
23. 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.
24. The banana stem becomes transparent when it gets cooked.
25. 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.