Vazhai thandu poriyal is a South Indian stir-fry made with banana stem. Serve hot as a side dish with rice or roti. Enjoy your vazhai thandu poriyal!
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Vazhai Thandu (Banana Stem) Poriyal
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesLooking for a delicious South Indian side dish? Try vazhai thandu poriyal, a flavorful stir-fry made with banana stem. Perfect with rice or roti!
Ingredients
Banana Stem – 1’ length
Oil – 2 teaspoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Asafoetida powder – two pinches
Red chillies – 2
Curry Leaves – few
Coconut gratings – 1 tablespoon
Salt – ½ teaspoon or as per taste
Directions
- Slice the banana stem into rounds, taking care to remove any fibrous strands. Cut these rounds into long strips and immerse them in water to prevent discoloration. Adding a dash of buttermilk to the water can further help maintain the color.
- In a kadai or a similar cooking vessel, heat oil over medium flame. Add mustard seeds and wait for them to start popping. Following that, add urad dal, a pinch of asafoetida powder, and small, broken pieces of chillies, along with curry leaves. Sauté this mixture until the urad dal turns a light brown hue.
- Drain the banana stem pieces from the water and add them to the kadai. Season with salt, and add a splash of water. Cover the kadai with a lid and let it cook for a few minutes.
- Remove the lid and give the mixture a good stir. Continue to cook until the banana stem pieces have softened and the water has been fully absorbed.
- Finally, incorporate the grated coconut into the mixture, stirring well to combine. Remove from heat, and your banana stem dish is ready to serve.
Too good…. Very simple & easy recipe… I have been your follower since I started cooking on my own (8 years back when I was a newly wed) wish someday I see you in person & thank, for being my unseen mom & made me a complete Indian woman by guiding in cooking.