Vazhai Thandu Poriyal (Plantain Stem Poriyal)
Healthy Fiber-rich Poriyal Variety!
Healthy and tasty Vazhathandu Poriyal is nutrition rich and also a great side dish for any South Indian Kuzhambu/Rasam Varieties
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Every part of the banana is packed with nutrition and health benefits. Eating off the banana leaf has great digestive properties (not to mention, it is great for the environment!), the fruit is a source of potassium and vitamins, and the flower is good for diabetes and anti-ageing.
Banana stem has lot of medicinal properties too. Doctors recommend banana stem juice for kidney stone problems. It is rich in fiber and very good diet for diabetic patients too. This Vazhaithandu poriyal is a delicious and healthy dish. Generally many of us find it difficult or lazy to cook plantain stem because of its fibrous nature. To chop the Plantain stem, we need little more patience. We have to put more efforts to cook Plantain stem and Plantain flower, but once we are done with the chopping, then preparation of the dish is quite simple.
We can make many different recipes with Vazhaithandu (Plantain Stem). You can try Vazhaithandu Poricha Kuzhambu, Vazhaithandu Mor Kootu, Vazhaithandu Kootu, Vazhathandu Bajji.
You can also try:
Recipe Card:
Vazhathandu Poriyal | Plantain Stem Poriyal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 230kcal
Healthy and tasty Vazhathandu Poriyal is nutrition rich and also a great side dish for any South Indian Kuzhambu/Rasam Varieties
Ingredients
- 250 gms Vazhathandu / Plantain Stem
- 2 tbsp Moong Dal
- 1/4 tsp Turmeric Powder
- 1 tsp Salt As Needed
- 1 tbsp Curd (Plain Yogurt)
For Grinding
- 1/4 Cup Grated Coconut
- 1 tsp Cumin Seeds
- 2 Red Chili
For Tempering
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 1 Red Chili
- Few Curry Leaves
Instructions
First Lets prepare the Vazhathandu (Plantain Stem).
- Take a vessel add 2 cups of water and add 1 tablespoon of curd and stir well and set aside. We need to chop the vazhathandu and soak it in this buttermilk
- The first thing we need to do is to slice the vazhathandu into circular discs. After making circular discs, finely chop each disc into fine pieces
- Put the chopped vazhathandu inside the buttermilk which we prepared in the first time. This will prevent the decolorization of the chopped vegetable
Pressure Cooking Process
- Now Squeeze out the soaked vazhathandu from the butter milk and take it in a vessel. Add moong dal, turmeric power
- Sprinkle water and pressure cook for 2-3 whistles. We don't want the dal to be mushy
Grinding Process
- Take Grated Coconut, Cumin Seeds and Red Chili in a mixer jar and grind it without adding water
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add split urad dal, red chili and curry leaves and sauté for few seconds
- To the pan add cooked vazhathandu along with dal and give a mix. Then add salt and mix well
- Finally add ground coconut+spice powder and mix well. Keep in flame for 2 mins and switch off the flame
- The delicious Vazhathandu Poriyal is all Ready!!!
Video
Notes
- Instead of grinding coconut and red chili, we just temper red chili and add grated coconut at the end of cooking.
- Tender Stem has less fiber and hence will cook quickly
- Always soak chopped stem in diluted buttermilk to prevent discoloration
Nutritional Info
Nutrition Facts
Vazhathandu Poriyal | Plantain Stem Poriyal
Amount Per Serving (1 Cup)
Calories 230
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 62g21%
Fiber 4g17%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
FIRST LETS PREPARE THE VAZHATHANDU (PLANTAIN STEM).
- Take a vessel add 2 cups of water and add 1 tablespoon of curd and stir well and set aside. We need to chop the vazhathandu and soak it in this buttermilk
- The first thing we need to do is to slice the vazhathandu into circular discs. After making circular discs, finely chop each disc into fine pieces
- Put the chopped vazhathandu inside the buttermilk which we prepared in the first time. This will prevent the decolorization of the chopped vegetable
PRESSURE COOKING PROCESS
- Now Squeeze out the soaked vazhathandu from the butter milk and take it in a vessel. Add moong dal, turmeric power
- Sprinkle water and pressure cook for 2-3 whistles. We don’t want the dal to be mushy
GRINDING PROCESS
- Take Grated Coconut, Cumin Seeds and Red Chili in a mixer jar and grind it without adding water
TEMPERING PROCESS
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add split urad dal, red chili and curry leaves and sauté for few seconds
- To the pan add cooked vazhathandu along with dal and give a mix. Then add salt and mix well
- Finally add ground coconut+spice powder and mix well. Keep in flame for 2 mins and switch off the flame
- The delicious Vazhathandu Poriyal is all Ready!!!
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namasthe madam, the banana stem curry is so nice. thanks for posting.
Mam can we skip coconut
yes we can skip coconut