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Vazhaithandu poriyal, Banana stem 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. 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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Comments

  2. 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

  8. 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

  10. 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

  24. 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

  66. 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

  68. 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

  76. 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

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