INGREDIENTS:
| Banana stem | 1 Medium length |
| Grated coconut | 3-4 tblsp |
| Butter milk | 2 tblsp |
| Turmeric | 1/8 tsp |
| Moong dal | 2 tblsp |
| Salt | As needed |
| Curry leaves | 1 sprig |
To temper:
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Red chilli | 3 red chilli |
Method:
- There will be an outer ring, that's like seen in the 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 one of your fingers,for each disk..its going to be little frustrating,but to enjoy the goodness you have to do...Luckily what I bought was a young stem,so dint had much fibre,but usually it has a lot.
Keep the cut slices immersed in water mixed with the buttermilk,to prevent change in colour.You can alternate buttermilk with a squirt of lime/lemon juice.
- 4. Then chop the slices finely and mix it in a plate, with moong dal,salt and turmeric and mix well and keep aside for 10-15 mins.
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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.
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6. Now after some time, squeeze out the excess water and keep it aside.
7. Heat the kadai and add the tempering items followed by curry leaves and the chopped banana stem..
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8.Fry for two minutes and tightly press in the kadai and cook covered till soft.
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9.You can notice that it has become transparent after it gets cooked.
10.Lastly add the grated coconut.
11.Mix well and put off the flame and transfer to the serving bowl! Enjoy as an accompaniment for rice!
Checkout similar one in a cool blog here.
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......
ReplyDeleteVery rare that I lay my hand on this healthy stem ! My fav stir-fry and kootu also. Wish I could get some here...
ReplyDeleteVazhai thandu is my all time favorite. Your pictures are tempting me. Moreover you have chopped the stem in a graceful manner.Hats off Rak!
ReplyDeleteI 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.
ReplyDeleteDear 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.
ReplyDeleteHealthy poriyal...we rnt able to get them here this much fresh...my all time fav...just missing it..am drooling here..
ReplyDeleteVazhai 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.
ReplyDeleteVibrant picture..looks healthy n just yummy!
ReplyDeleteThis 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 :)
ReplyDeleteVazhai thandu poriyal is my all time favorite.yours looks delicious &perfect.
ReplyDeletemy mum used to make something with banana stem. but this poriyal is new to me.
ReplyDeleteThe 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.
ReplyDeleteI love this but haven't made it in a long long time!! Great step by step demo:)
ReplyDeleteNever tried this...looks tempting...
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ReplyDeleteThat looks nice and delicious... Its healthier too!
ReplyDeletedelicious .. i love this poriyal .. heslthy too
ReplyDeleteOh, man!! I wish I could get my hands on this one! Looks delicious! :)
ReplyDeletelove it! i have a post to this recipe in my site as well. did u get the banana stem in singapore?
ReplyDeleteNags,
ReplyDeleteWe do at Mustafa,very few they keep :(
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.
ReplyDeleteyummy yummy..looks gr8.Its been ages since I had Vazhaithandu. Do u have any idea where u get it in USA?Expecially in Chicago?
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ReplyDeleteThat looks just perfect... I don't get vazhaithandu here... but my mom makes it often when I visit home.
ReplyDeletewooo i really lov those..its full of fiber..mouthwatering click
ReplyDeleteI love this poriyal too, my sis makes it very tasty.
ReplyDeletePls trail back to me....got something spl!!!
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ReplyDeleteThats 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...
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ReplyDeleteNever ever tried this.looks great thou.
ReplyDeleteYou 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 :)
ReplyDeleteI 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
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ReplyDeleteLovely illustration! I believe this is a super cure for kifdney stones!!
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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?
ReplyDeleteCynthiya,
ReplyDeleteStem 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!
Looks great. I love this porial. We use to make Kootu also in this. Nice way of explaination with photos
ReplyDeleteI would like to receive your posts Via Google Reader pls add the subscribe via reader so I can get your posts first hand.
ReplyDeletethe poriyal looks delicious! Loved the step by step pics!
ReplyDeleteIt is my favorite but had it long back in India:( very nice recipe.
ReplyDeleteOh MY! What a wonderful blog and diverse items with step by step illustrations. Neat presentation. Ur pictures are awesome. Inspires me to cook!
ReplyDeletelooks so yum. I love vazhathandhu, but i dont get it. you have me all drooling now :)
ReplyDeleteWow... I really miss them a lot... I'm craving for it. Hope u don't mind sending these freshies to me ;)
ReplyDeleteWhere do we get this in the Seattle area?
ReplyDeleteHi 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
ReplyDeletehttp://cooklikepriya.blogspot.co.uk/2012/12/banana-stem-stir-fry-vazhaithandu.html
Priya