Vazhaithandu/plantain stem/banana stem is a healthy vegetable and rich in fiber. It helps in controlling diabetes, relives constipation and reduce body heat. Only cleaning part takes time everything else can be done in jiffy. I usually make Vazhaithandu sambar or Vazhaithandu Poriyal with coconut and moong dal. This stir-fry is very simple to make with basic ingredients. I have tried this recipe when I had no coconut at home. It turned out good and goes well with any tangy gravy.
Vazhaithandu Poriyal Recipe without Coconut| Plantain Stem/Banana StemStir fry recipe | Stir Fry Recipes
Prep time
Cook time
Total time
South Indian style Vazhaithandu Poriyal without coconut.
Author: Kalyani
Recipe type: Stir-Fry
Cuisine: South Indian
Ingredients
- Vazhaithandu - 1 medium sized
- Thin Butter milk - 1 cup
- Turmeric powder - a pinch
- Water - 1 cup
- Salt - to taste
To Dry Roast and Grind
- Coriander seeds - 1 tsp
- Channa dal - ½ tsp
- Red chilles - 3
- Cumin seeds - ¼ tsp
- Fenugreek seeds - ¼ tsp
To Temper
- Sesame Oil - 1 tsp
- Mustard seeds- ½ tsp
- Urad dal - ½ tsp
- Channa dal - ½ tsp
- Cumin seeds - ½ tsp
- Curry leaves - few
Instructions
Preparation
- Take 2 tbsp of curd and add 1 cup of water and turmeric powder to it and make butter milk. Keep it ready. Wash the Vazhaithandu well and remove the outer layer as shown in the picture until there are no outer rings visible in cross section.
- Then slice into rounds and remove the thread like fiber with another hand while slicing. Then chop the disks into fine small cubes. Keep it immersed in butter milk until use. Butter milk helps to prevent change in color.
- Heat a pan and add the items given in "To dry roast and grind" table and dry roast them until golden brown. Once it cools down, grind the spices to a coarse powder. Set aside.
Method
- Heat a pan with oil and add the items to temper. Once mustard cracks and urad dal and channa dal turns brown, add curry leaves & saute for a minute. Strain the butter milk completely from chopped banana stem pieces and add it. Fry for a minute.
- Then add water till immersing level and cook covered for 10 minutes or until done. Once it got cooked, it will be soft and transparent.
- Now add the ground spice powder and give a quick stir. Mix it well and fry for 2 minutes. Once done, switch off the flame.
Nutrition Information
Serving size: 3
Preparation :
1. Take 2 tbsp of curd and add 1 cup of water and turmeric powder to it and make butter milk. Keep it ready. Wash the Vazhaithandu well and remove the outer layer as shown in the picture until there are no outer rings visible in cross section.
2. Then slice into rounds and remove the thread like fiber with another hand while slicing. Then chop the disks into fine small cubes. Keep it immersed in butter milk until use. Butter milk helps to prevent change in color.
3. Heat a pan and add the items given in “To dry roast and grind” table and dry roast them until golden brown. Once it cools down, grind the spices to a coarse powder. Set aside.
Procedure :
1. Heat a pan with oil and add the items to temper. Once mustard cracks and urad dal and channa dal turns brown, add curry leaves & saute for a minute. Strain the butter milk completely from chopped banana stem pieces and add it. Fry for a minute.
2. Then add water till immersing level and cook covered for 10 minutes or until done. Once it got cooked, it will be soft and transparent.
3. Now add the ground spice powder and give a quick stir. Mix it well and fry for 2 minutes. Once done, switch off the flame.
Serve the healthy Vazhaithandu Poriyal with steamed rice, sambar or rasam. We had it with vendakkai puli Kuzhambu.
Notes:
1. Instead of butter milk you can use 2 tbsp of lemon juice to soak the chopped banana stem. But make sure to wash it well before cooking in order to remove the flavor of lemon.
2. Make sure to remove the fiber otherwise it may come in mouth while eating.
3. You can use this ground spice powder for other stir fry’s too.
Leave a Reply