Vazhaithandu(Plantain stem) Poritha kuzhambu is a delicious and healthy kuzhambu prepared in southern part of TamilNadu. Plantain stem has got lots of healthy benefits and we should try and use this healthy vegetable atleast once a week. Instead of making conventional curry using plantain stem, poricha kuzhambu is one another alternate which is so delicious and tasty.
Poricha Kuzhambu is a mixed vegetable kuzhambu without tamarind. We usually use carrot, brinjal, cucumber, chow chow, raw banana, chena (yam) and make poricha kuzhambu. In this kuzhambu instead of using mixed vegetables, we are just going to use only fiber rich Vazhaithandu (Plantain Stem). Also for usual poricha kuzhambu, we don't add any tamarind or curd. But here we are going to use curd to incorporate little tangy flavor to the Kuzhambu.
You can also try:
- Nellai Puliyita Poricha Kuzhambu
- Drumstick Leaves Poricha Kuzhambu
- Kothavarangai Thengai Pal Poricha Kuzhambu
- Poricha Kuzhambu
- Thengai Varuthu Aracha Kuzhambu
Recipe Card for Vazhaithandu(Plantain stem) Poricha kuzhambu:
Vazhaithandu (Plantain Stem) Poricha Kuzhambu Recipe
Equipments Needed
- Mixer Grinder
- Sauce Pan
- Pressure Cooker
Servings: 4 people
Calories: 64kcal
Poricha Kuzhambu is tamarind less kuzhambu variety with a strong flavor of peppercorns. This poricha kuzhambu is even more healthier with the fiber rich Vazhaithandu (Plantain Stem). Serve with hot steaming rice and enjoy this healthy Vazhaithandu Poricha Kuzhambu
Print Recipe
Ingredients
- ½ Cup Toor Dal 1 Cup - 250ml
- 250 gms Vazhaithandu (Plantain Stem)
- 1½ teaspoon Salt Adjust As Needed
- ¼ teaspoon Turmeric Powder
- 1 Cup Curd
- ¼ teaspoon Pepper Powder
For Grinding
- 1 teaspoon Oil
- 4 Red Chili
- ¾ Cup Grated Coconut
- ½ teaspoon Cumin Seeds
- 1 teaspoon Raw Rice
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- Few Curry leaves
Instructions
Preparing Banana stem for cooking
- Remove the outer rings of the stem so that there are no more rings seen in the cross section. Cut the stem into thin disks. Remove the fibers between the disks by one of your fingers.It is the most frustrating part of preparing banana stem for cooking :-)Slice the disks into a smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original color of the stem otherwise this will turn out to be black in color
Cooking Dal
- Cook the thurdal in the pressure cooker till soft and smash the Dal. Soak the raw rice in water for sometime.
Preparing Grinding Ingredients
- In a separate pan pour the oil and add the red chillies and pepper and fry for a minute. Grind these along with coconut, jeeragam and raw rice soaked in water to a fine paste.
Cooking Plantain Stem
- Cook Vazhaithandu(Plantain stem) in a heavy bottomed pan by adding water along with a pinch of turmeric and salt.
Finishing Poricha Kuzhambu
- Once the vazhaithandu is fully cooked, add the ground coconut spice paste, mashed dal and give a mix
- Bring it to boil. Add Curd and switch off the flame.
Tempering Process
- In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begins to sputter add the urdhal and fry it until it becomes red color and then add curry leaves. Add these ingredients to the kuzhambu
Serving Time
- Now the Poritha Kuzhambu is ready to serve with plain Rice.
Nutritional Info
Nutrition Facts
Vazhaithandu (Plantain Stem) Poricha Kuzhambu Recipe
Amount Per Serving (0.5 Cup)
Calories 64
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 11g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Preparing Banana stem for cooking
- Remove the outer rings of the stem so that there are no more rings seen in the cross section. Cut the stem into thin disks. Remove the fibers between the disks by one of your fingers.It is the most frustrating part of preparing banana stem for cooking :-)Slice the disks into a smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original color of the stem otherwise this will turn out to be black in color
Method:
- Cook the thurdal in the pressure cooker till soft and smash the Dal. Soak the raw rice in water for sometime.
- Cook Vazhaithandu(Plantain stem) in a heavy bottomed pan by adding water along with a pinch of turmeric and salt. In a separate pan pour the oil and add the red chillies and pepper and fry for a minute
- Grind these along with coconut, jeeragam and raw rice soaked in water to a fine paste.
- Add these ground paste and mashed dal to the Vazhaithandu(Plantain stem) once they are cooked.
- Add curd once the kuzhambu starts to boil and then stir it well and switch off the flame.
- In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begins to sputter add the urdhal and fry it until it becomes red color and then add curry leaves. Add these ingredients to the kuzhambu
- Now the Poritha Kuzhambu is ready to serve with plain Rice.
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| Vazhaithandu(Plantain stem) Poritha kuzhambu |
