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Home » PORIYAL RECIPES » Vazhaithandu poriyal, Banana stem poriyal recipe

Vazhaithandu poriyal, Banana stem poriyal recipe

November 11, 2008 by Raks Anand 49 Comments / Jump to Recipe

vazhaithandu poriyal recipe
Vazhaithandu poriyal or banana stem stir fry in south Indian style. Healthy accompaniment for rice. It is mild in spice as we add only red chilli and no masala powders. Poriyals are usually mild in spice and has coconut in it in our households. We always add coconut to our poriyals.

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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.

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 of 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.

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vazhaithandu poriyal recipe
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Vazhaithandu poriyal recipe

Vazhaithandu poriyal or banana stem stir fry in south Indian style. Healthy accompaniment for rice. It is mild in spice as we add only red chilli and no masala powders. 
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 30 minutes
Servings 3
Cup measurements

Ingredients

  • 1 Banana stem Medium length
  • 4 tbsp Grated coconut
  • 2 tbsp Curd
  • 1/8 tsp Turmeric optional
  • 1 tbsp Moong dal
  • Salt - As needed
  • 1 sprig Curry leaves

To temper:

  • 1/2 tsp Mustard
  • 1 tsp 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:

    1. There will be an outer ring in banana stem, as shown in the below picture.vazhaithandu
    2. Remove the outer ring ,so that there are no more rings seen in cross section.Outer rings removed
    3. 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.Remove fibre
    4. 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.chopped
    5. 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.drain water
    6. 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.season
    7. Add banana stem, strained from water. Gently squeeze and add. Add chopped thandu
    8. 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.cooked
    9. 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.Grated coconut
    10. Mix well and put off the flame and transfer to the serving bowl!

Enjoy as an accompaniment for rice!
vazhaithandu poriyal

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Filed Under: PORIYAL RECIPES

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Reader Interactions

Comments

  1. raaji

    November 11, 2008 at 5:20 pm

    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……

    Reply
  2. Cham

    November 11, 2008 at 5:41 pm

    Very rare that I lay my hand on this healthy stem ! My fav stir-fry and kootu also. Wish I could get some here…

    Reply
  3. Viki Xavier.

    November 11, 2008 at 6:48 pm

    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!

    Reply
  4. Uma

    November 11, 2008 at 7:11 pm

    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.

    Reply
  5. Malar Gandhi

    November 11, 2008 at 7:56 pm

    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.

    Reply
  6. Priya

    November 11, 2008 at 8:29 pm

    Healthy poriyal…we rnt able to get them here this much fresh…my all time fav…just missing it..am drooling here..

    Reply
  7. anudivya

    November 11, 2008 at 10:19 pm

    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.

    Reply
  8. Divya Vikram

    November 11, 2008 at 11:47 pm

    Vibrant picture..looks healthy n just yummy!

    Reply
  9. Gita's Kitchen

    November 12, 2008 at 3:04 am

    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 🙂

    Reply
  10. Jaishree

    November 12, 2008 at 4:37 am

    Vazhai thandu poriyal is my all time favorite.yours looks delicious &perfect.

    Reply
  11. Andhra Flavors

    November 12, 2008 at 5:48 am

    my mum used to make something with banana stem. but this poriyal is new to me.

    Reply
  12. jeyashrisuresh

    November 12, 2008 at 6:19 am

    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.

    Reply
  13. sunshinemom

    November 12, 2008 at 7:54 am

    I love this but haven’t made it in a long long time!! Great step by step demo:)

    Reply
  14. Daily Meals

    November 12, 2008 at 1:22 pm

    Never tried this…looks tempting…

    Reply
  15. Jaishree

    November 12, 2008 at 2:02 pm

    Hi, small treat for u follow my blog.

    Reply
  16. Malar Gandhi

    November 12, 2008 at 4:54 pm

    Dude…I got something for you in my blog…please trail back to me!

    Reply
  17. AnuSriram

    November 12, 2008 at 6:47 pm

    That looks nice and delicious… Its healthier too!

    Reply
  18. DEESHA

    November 12, 2008 at 7:22 pm

    delicious .. i love this poriyal .. heslthy too

    Reply
  19. Kalai

    November 12, 2008 at 8:38 pm

    Oh, man!! I wish I could get my hands on this one! Looks delicious! 🙂

    Reply
  20. Nags

    November 13, 2008 at 1:33 pm

    love it! i have a post to this recipe in my site as well. did u get the banana stem in singapore?

    Reply
  21. RAKS KITCHEN

    November 13, 2008 at 2:16 pm

    Nags,
    We do at Mustafa,very few they keep 🙁

    Reply
  22. Happy cook

    November 13, 2008 at 4:02 pm

    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.

    Reply
  23. anu

    November 14, 2008 at 2:33 am

    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?

    Reply
  24. Malar Gandhi

    November 14, 2008 at 1:02 pm

    Got something for you in my blog Raje….please trail back to me

    Reply
  25. Laavanya

    November 14, 2008 at 2:40 pm

    That looks just perfect… I don’t get vazhaithandu here… but my mom makes it often when I visit home.

    Reply
  26. Suma Rajesh

    November 16, 2008 at 1:22 am

    wooo i really lov those..its full of fiber..mouthwatering click

    Reply
  27. LG

    November 16, 2008 at 2:38 am

    I love this poriyal too, my sis makes it very tasty.

    Reply
  28. Malar Gandhi

    November 16, 2008 at 1:23 pm

    Pls trail back to me….got something spl!!!

    Reply
  29. LG

    November 17, 2008 at 4:21 am

    You have few awards on my blog

    Reply
  30. Ramya Vijaykumar

    November 17, 2008 at 11:50 pm

    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…

    Reply
  31. AnuSriram

    November 18, 2008 at 1:39 pm

    I have something for u in my blog.. Check it out!

    Reply
  32. n33ma

    November 18, 2008 at 5:39 pm

    Never ever tried this.looks great thou.

    Reply
  33. Sujatha

    November 18, 2008 at 6:48 pm

    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 🙂

    Reply
  34. DK

    November 18, 2008 at 8:32 pm

    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

    Reply
  35. Andhra Flavors

    November 19, 2008 at 10:19 pm

    healthy recipe!Collect your award from my blog.

    Reply
  36. Dibs

    November 20, 2008 at 1:15 am

    Lovely illustration! I believe this is a super cure for kifdney stones!!

    I have somethings for you at our blog.

    Reply
  37. Cynthia

    November 20, 2008 at 3:04 am

    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?

    Reply
  38. RAKS KITCHEN

    November 20, 2008 at 11:06 am

    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!

    Reply
  39. vidhas

    November 20, 2008 at 11:13 am

    Looks great. I love this porial. We use to make Kootu also in this. Nice way of explaination with photos

    Reply
  40. Ramya Vijaykumar

    November 20, 2008 at 5:53 pm

    I would like to receive your posts Via Google Reader pls add the subscribe via reader so I can get your posts first hand.

    Reply
  41. Mandira

    November 20, 2008 at 7:39 pm

    the poriyal looks delicious! Loved the step by step pics!

    Reply
  42. Sharmi

    November 20, 2008 at 9:47 pm

    It is my favorite but had it long back in India:( very nice recipe.

    Reply
  43. Thenu

    November 21, 2008 at 4:38 pm

    Oh MY! What a wonderful blog and diverse items with step by step illustrations. Neat presentation. Ur pictures are awesome. Inspires me to cook!

    Reply
  44. Vibaas

    November 22, 2008 at 1:31 am

    looks so yum. I love vazhathandhu, but i dont get it. you have me all drooling now 🙂

    Reply
  45. Ramya

    November 24, 2008 at 9:32 pm

    Wow… I really miss them a lot… I’m craving for it. Hope u don’t mind sending these freshies to me 😉

    Reply
  46. Vijay Chandar

    February 7, 2011 at 5:13 am

    Where do we get this in the Seattle area?

    Reply
  47. Priya R

    December 30, 2012 at 8:24 am

    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

    Reply
  48. zathish

    February 17, 2014 at 1:27 pm

    By seeing ur dish getting water in my mouth…..tried this receipe very yummy : – )" Thanks…

    Reply
  49. Vani Ramesh

    June 3, 2015 at 9:05 am

    I tried this receive, nice and tasty. Thanks for step by step explanation and pictures.:)

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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