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.
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 230Calories 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
namasthe madam, the banana stem curry is so nice. thanks for posting.
Mam can we skip coconut
yes we can skip coconut