Vazhaithandu Poriyal | Banana Stem Stir Fry:
That will be the recipe for today. If you are someone who prefers some health on your plate, then this vazhaithandu poriyal is this right choice. This recipe is from my mother in law and this tastes yummy. We make this often apart from the raita we make with vazhaithandu or banana stem. Vazhaithandu or banana stem is a super duper healthy part of the banana plant. It has numerous health benefits, the major one being the ability to cure kidney stones. Apart from curing kidney stones, banana stem is quite helpful in curing UTI and constipation. It also helps in weight loss because of the rich amount of fiber as well as helpful for diabetic patients.
Vazhaithandu or Banana stem can be consumed as juice or also in the form of raita where the chopped banana stem pieces are mixed with curd and seasoned. The vazhaithandu poriyal recipe that I am going to post below uses chana dal as one of the main ingredients and is quite simple to make.
Cleaning and cutting banana stem:
For those of you finding it tough to clean and chop banana stem, follow the below steps:
- Banana stem has a lot of outer layers and one inner circle which is the edible portion.
- Remove all the outer layers.
- Gently scrape the edible inner layer with a peeler and remove the fibrous substance.
- Now, slice this part into thin roundels.
- Group 4 or 5 of these sliced roundels together and chop to small pieces.
- Remove the fiber as and when you encounter them while chopping.
- Soak the chopped pieces in buttermilk which is diluted with water.
I was not able to click pictures of this process this time. However, I promise to add them the next time I prepare this again.
Preparation Method of Vazhaithandu Poriyal/ Banana Stem Stir Fry:
- Serves: 4
- Preparation Time: 45 minutes soaking + 10 minutes
- Cooking Time: 20 minutes
- Chopped Vazhaithandu/Banana Stem: 2 cups
- Channa Dal/Bengal Gram Dal: 3 tbsp
- Tomato: 1
- Red Chilli Powder: 1/2 tsp or to taste
- Turmeric Powder: 1/4 tsp
- Salt: to taste
- Oil: 1.5 tbsp
- Curry leaves and coriander leaves: a few
- Water: as needed
- Mustard Seeds: 1 tsp
1. Chop the banana stem as explained above and soak them in buttermilk mixed with water so that it does not change color.
2. Soak channa dal in enough water for atleast 45 minutes.
3. Drain both banana stem and channa dal. Pressure cook the channa dal and banana stem pieces together with 1/4 -1/2 cup of water for around 2 whistles or until the dal is soft and cooked but still retains its shape. Let the pressure settle on its own. Drain the remaining water from the cooked mixture and set the cooked dal and banana stem aside. The drained water can be used in other dishes.
4. Heat oil in a pan. Temper mustard seeds and curry leaves. Now add chopped onion and saute till it turns translucent.
5. Now add tomatoes and saute till it turns mushy.
6. Next add the turmeric powder and chilli powder. Mix well and saute for 2 minutes.
7. Finally, add the drained banana stem and dal. Mix well. Add required amount of salt and cook for around 5 minutes on low flame till all the flavours are incorporated.
8. Garnish with coriander leaves and serve hot with steamed rice.