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Vazhaithandu Poriyal Recipe without Coconut| Plantain Stem/Banana StemStir fry recipe | Stir Fry Recipes

South Indian style Vazhaithandu Poriyal without coconut.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Stir fry
Cuisine: South Indian
Calories:
Author: Kalyani

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 tablespoon 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

Serving: 3g