Vazhaithandu poriyal is a nutritious and tasty south Indian stir fry (accompaniment) made with banana stem. It is mild in spice as we add only chilli and no spice powders. Poriyals are usually mild in spice and has coconut in it in our households. We always add coconut to our poriyals.
Both amma and mami makes vazhaithandu poriyal the same way. Amma adds double the amount of moong dal (payatham paruppu/ pasi paruppu). Otherwise we prepare it the same way.
Check out my mor kootu and sweet pachadi with banana stem.
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Ingredients
Choosing Banana stem
While choosing banana stem, make sure to see if there is too much of outer rings (thick and too many layers). Choose the one with less of these.
Less blackened stems are fresher. Sure the ends will be darker in colour, but you can make sure to choose one with lighter shade.
When you are in abroad, getting banana stem itself is a big thing 😉 so you can just make sure to buy often and consume this healthy vegetable.
In Singapore, we do get fresh Banana stem. I guess mostly from Malaysia. These banana stems are really good. Always with less fibre and does not change dark in colour as we get in India.
I assume myself that it all depends on the variety of the plant. Hope there is nothing artificial about these qualities 😉
Fibre in banana stem
Mom and mami says to choose tender stem(top portion of the stem- not towards the root) to avoid too much of naar (fibre).
Removing the fibre becomes quite a task while chopping vazhaithandu. Most people avoid buying vazhaithandu mainly because of the process.
But somehow I really love this process. Take out the fibre while slicing each time with forefinger and roll it around your finger. After few times, take it out and it is very satisfying for me to do this.
We make wick out of this fibre. My paati used to, she dries all these in shade and makes wick and uses it for lamps.
Me and my brother at times sneak to the drying fibre and use lens to concentrate the sun rays over it, it smokes easily and it's fun to watch it.
90% of the time, the banana stem I buy doesn't have that much fibre and it doesn't turn dark while chopping.
To prevent banana stem from turning dark, keep it always immersed in water mixed with buttermilk, or a squirt of lemon juice.
We generally do not add more lemon juice or, too much of buttermilk as it might turn the poriyal tangy, which we don't prefer. If you are fine with it, then you can use generously.
Method 1: Slice it and while you do it, you will see fibre attached to the slice. Just use your forefinger and roll the fibre in your finger. Take it out like a ring 🙂 Repeat each time.
Method 2: This is quite an easier method comparatively. Chop it first and immerse in water. Take two wooden skewers and run it through the chopped banana stem to catch all the fibre in it. 
Substitutions & Variations
- Coconut : If you do not have coconut, you can skip it and use coconut oil generously at the end for a nice flavor.
- Chilli : Instead of red chilli, you can use green chilli. Infact, I like green chilli flavor more in this 🙂
- Curd: You can use one or two teaspoons of lemon juice to prevent discolouration.
- Frozen: Use frozen banana stem if you do not get fresh ones. Thaw and use it as in the recipe.
Storage & Shelf life
Best when had freshly as we prepare within 5-6 hours. But you can cool down and store in airtight container in fridge for 2 days.
Since we add coconut, it can turn bad soon.
Serving suggestion
Serve as accompaniment for rice with south Indian gravy like sambar, kuzhambu or rasam. My mom used to mix with little rice and sesame oil or ghee with any poriyal and feed us. I still follow it 😉
Recipe card
Vazhaithandu poriyal recipe
Ingredients
- 1 Banana stem Medium length
- 4 tablespoon Grated coconut
- 2 tablespoon Curd
- ⅛ teaspoon Turmeric optional
- 1 tablespoon Moong dal
- Salt
- 1 sprig Curry leaves
To temper:
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 Red chilli
Instructions
- There will be an outer ring in banana stem.Remove the outer ring ,so that there are no more rings seen in cross section.
- Slice thinly into disks,meanwhile removing the fibre with help of fore finger, by rolling around it, for each disk.
- Keep the cut slices immersed in water mixed with the beaten curd (buttermilk), to prevent change in colour.You can replace buttermilk with a squirt of lime/lemon juice.
- Chop the slices finely and mix it in a plate, with moong dal,salt and turmeric (if adding) and mix well and keep aside for 10 mins.
- In between mix one more time giving pressure to the mixture and keep the plate slanting, because the mixture will leave out lots of water from it.
- After some time, squeeze out gently and keep it aside the excess water. No need to squeeze out completely as some nutrients will be lost.
- Heat the kadai and add the tempering items followed by curry leaves.
- Add banana stem, strained from water. Gently squeeze and add.
- Fry for one or two minutes and tightly press in the kadai and cook covered till soft. You can sprinkle the reserved water for cooking the stem if needed.
- You can notice that it has become transparent after it gets cooked. To check the doneness, press between your fingers and test. Or pop one piece inside your mouth and taste.
- Lastly add the grated coconut.Mix well and put off the flame and transfer to the serving bowl!
Video
Notes
- Choose tender stem to avoid too much of fibre.
- Use lemon or buttermilk to prevent discolouration.
Vazhaithandu poriyal recipe method:
- There will be an outer ring in banana stem, as shown in the below picture.
- Remove the outer ring ,so that there are no more rings seen in cross section.
- Then slice thinly into disks,meanwhile removing the fibre with help of fore finger, by rolling around it, for each disk. It's going to be little frustrating, but to enjoy the goodness you can do it. Luckily what I bought was a young stem, so had less fibre, but usually it has a lot.
- Keep the cut slices immersed in water mixed with the beaten curd (buttermilk), to prevent change in colour.You can replace buttermilk with a squirt of lime/lemon juice. Then chop the slices finely and mix it in a plate, with moong dal,salt and turmeric (if adding) and mix well and keep aside for 10 mins.
- In between mix one more time giving pressure to the mixture and keep the plate slanting, because the mixture will leave out lots of water from it.Its shown in the below picture.
- Now after some time, squeeze out gently and keep it aside the excess water. No need to squeeze out completely as some nutrients will be lost. Heat the kadai and add the tempering items followed by curry leaves.
- Add banana stem, strained from water. Gently squeeze and add.
- Fry for one or two minutes and tightly press in the kadai and cook covered till soft. You can sprinkle the reserved water for cooking the stem if needed.
- You can notice that it has become transparent after it gets cooked. To check the doneness, press between your fingers and test. Or pop one piece inside your mouth and taste. Lastly add the grated coconut.
- Mix well and put off the flame and transfer to the serving bowl!
Enjoy vazhaithandu poriyal as an accompaniment for rice!
raaji
I didnt get to see this in any nearby grocery store....i know that peple make a lot of dishes from banana plant but never heard of making with stem......
Cham
Very rare that I lay my hand on this healthy stem ! My fav stir-fry and kootu also. Wish I could get some here...
Viki Xavier.
Vazhai thandu is my all time favorite. Your pictures are tempting me. Moreover you have chopped the stem in a graceful manner.Hats off Rak!
Uma
I remember my mother making this curry back home. I never tried myself and of course we don't get it here. It looks so healthy with rich fiber content and yummy too! Good one.
Malar Gandhi
Dear Raje,I am glad that you find such native veggies at ur place. I am so much fond of plantain stem, flower and fruit.....did make bunch of them, when I visited home!Love ur poriyal recipe dear.
Priya
Healthy poriyal...we rnt able to get them here this much fresh...my all time fav...just missing it..am drooling here..
anudivya
Vazhai thandu is supposed to be great for diabetes, and kidney stones right? I used to have them back home, but I am yet to find them here.
Divya Vikram
Vibrant picture..looks healthy n just yummy!
Gita's Kitchen
This is my husband's favorite but after coming to US, I never get see plaintain stems. I have a craving for this poriyal after seeing your dish, they look great 🙂
Jaishree
Vazhai thandu poriyal is my all time favorite.yours looks delicious &perfect.
Andhra Flavors
my mum used to make something with banana stem. but this poriyal is new to me.
jeyashrisuresh
The picture looks tempting.I make kootu ou of it.All the cut pieces are in the same shape.Amazing.I not good in cutting vegetables.I dont have the patience,first of all.Will attempt to do like this.healthy recipe.
sunshinemom
I love this but haven't made it in a long long time!! Great step by step demo:)
Daily Meals
Never tried this...looks tempting...
Jaishree
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Malar Gandhi
Dude...I got something for you in my blog...please trail back to me!
AnuSriram
That looks nice and delicious... Its healthier too!
DEESHA
delicious .. i love this poriyal .. heslthy too
Kalai
Oh, man!! I wish I could get my hands on this one! Looks delicious! 🙂
Nags
love it! i have a post to this recipe in my site as well. did u get the banana stem in singapore?
RAKS KITCHEN
Nags,
We do at Mustafa,very few they keep 🙁
Happy cook
I used to love them ; here we don't get it. I can really imagine having the with plain rice, just the thought makes me drool.
anu
yummy yummy..looks gr8.Its been ages since I had Vazhaithandu. Do u have any idea where u get it in USA?Expecially in Chicago?
Malar Gandhi
Got something for you in my blog Raje....please trail back to me
Laavanya
That looks just perfect... I don't get vazhaithandu here... but my mom makes it often when I visit home.
Suma Rajesh
wooo i really lov those..its full of fiber..mouthwatering click
LG
I love this poriyal too, my sis makes it very tasty.
Malar Gandhi
Pls trail back to me....got something spl!!!
LG
You have few awards on my blog
Ramya Vijaykumar
Thats nice chopped and perfectly cooked I am lazy to clean them up and I kinda dont shop them inspite of its medicinal value... Thats a way good job done...
AnuSriram
I have something for u in my blog.. Check it out!
n33ma
Never ever tried this.looks great thou.
Sujatha
You are making me hungry now! My favorite poriyal.. And I miss it terribly as we don't get vazhaithandu in my place 🙁 I'm determined to enjoy this favorite dish as much as possible during my next India trip 🙂
DK
I so wish that I can do something to make myself like this vegetable. Seeing your pics reminded me of days when my mom would make it and I wud run 5 miles away - in the opposite direction - guess..will try hard enough to start liking it. You have given a wonderful presentation
Andhra Flavors
healthy recipe!Collect your award from my blog.
Dibs
Lovely illustration! I believe this is a super cure for kifdney stones!!
I have somethings for you at our blog.
Cynthia
Okay now know I am going to want to try this after my introduction to banana blossoms. Tell me this, is the stem bitter too? What is the taste like?
RAKS KITCHEN
Cynthiya,
Stem tastes completely different from blossom....Its flavor,esp in this curry will be similar to raw banana/plantain,...other way of cooking,it wont give any bitter taste at all and its full of fiber so there will be a nice texture...Hope this helps you!
vidhas
Looks great. I love this porial. We use to make Kootu also in this. Nice way of explaination with photos
Ramya Vijaykumar
I would like to receive your posts Via Google Reader pls add the subscribe via reader so I can get your posts first hand.
Mandira
the poriyal looks delicious! Loved the step by step pics!
Sharmi
It is my favorite but had it long back in India:( very nice recipe.
Thenu
Oh MY! What a wonderful blog and diverse items with step by step illustrations. Neat presentation. Ur pictures are awesome. Inspires me to cook!
Vibaas
looks so yum. I love vazhathandhu, but i dont get it. you have me all drooling now 🙂
Ramya
Wow... I really miss them a lot... I'm craving for it. Hope u don't mind sending these freshies to me 😉
Vijay Chandar
Where do we get this in the Seattle area?
Priya R
Hi Raks i tried this recipe and almost love it and thanks for sharing it dear... 🙂 i have posted it in my blog, thanks once again
http://cooklikepriya.blogspot.co.uk/2012/12/banana-stem-stir-fry-vazhaithandu.html
Priya
zathish
By seeing ur dish getting water in my mouth.....tried this receipe very yummy : - )" Thanks...
Vani Ramesh
I tried this receive, nice and tasty. Thanks for step by step explanation and pictures.:)