Vazhai thandu (Banana stem) is a versatile vegetable In India and we can prepare quite a lot of dishes with vazhai thandu like kootu, pachadi, soup, juice, thogayal and sabzi.
To prepare vazhaithandu poriyal recipe, pull out the thick outer skin from the vazha thandu and peel off two three layers from the stem.
Chop them into circular shapes and take the fiber out from each piece.
Make thin slices out of the pieces by placing them one upon the other and finally chop them into thin and long pieces.
Drop them in a bowl of water mixed with buttermilk in order to prevent the vazha thandu from becoming dark
Place a skillet in the stove, and switch it on. Keep it in medium flame.
Pour a little oil, and once it is heated toss in a tea spoon of mustard seeds and when it splutters add a tea spoon of jeera seeds along with a pinch of asafoetida.
Then drop in a tea spoon urad dhal, a red chilli and some curry leaves and let them sizzle.
After sautéing, lower the flame and add a finely chopped onion and fry till it becomes translucent.
Now add the chopped banana stem and sprinkle in the required salt in it.
Splash a little water over it and pop the lid on.
After 5 minutes, open the lid and check whether the stem has softened completely.
If it is cooked well, it will be soft and edible. At this stage, add the grated coconut and stir in. Let it cook for a minute or two. Finally, toss over a little sugar and mix well.
After two minutes, garnish it with some coriander leaves and turn off the stove.
Now the simple vazha thandu poriyal is ready.
Serve it with raw rice or boiled rice, kuzhambu and appalam.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.