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Wednesday, 20 April 2016

Banana Stem Poriyal (Vazhai Thandu Poriyal - South Indian Style)


          Banana Stem in general has a lot of health benefits. So try this simple stir fry of banana stem cooked with fresh grated coconut. It is a very popular South Indian preparation (especially in Tamilnadu) and is relished as a side dish with sambar-rice or curd-rice combo. Please check below a step by step guide with pictures to prepare it






  • 5-6" long Banana stem, sliced
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split green gram)
  • 1 tbsp. chana dal (Bengal Gram)
  • 2 green chilies, slit
  • 2 dry red chilies
  • 1-2 onions, chopped
  • salt to taste
  • 3 tbsp. fresh coconut, grated







          Remove the outer portion of the stem and cut into roundels, by removing the fibrous thread with your index finger. Then slice them thinly and dip in some buttermilk immediately to prevent discoloration.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the urad dal, chana dal, curry leaves, green chilies and red chilies. Saute for a few seconds more.

          Add the onions and fry till light brown. Add the soaked banana stem and salt. Cover and cook on a low flame till done. Keep sprinkling some water at intervals.

          Now add 2 tbsp. coconut and mix well. Take off the flame and garnish with the remaining  coconut. Serve as a side dish with either rice or chapattis.




                                       Remove the outer portion of the stem and cut into
                                       roundels, by removing the fibrous thread with your 
                                       index finger. 



                                        Then slice them thinly......



                          ..... & dip in some buttermilk immediately to prevent discoloration.



                          Heat oil in a pan and temper with mustard seeds and cumin seeds. 
                          After it stops spluttering, add the urad dal, chana dal, curry leaves, 
                          green chilies and red chilies. Saute for a few seconds more.



                              Add the onions and fry till light brown. 



                          Add the soaked banana stem and salt. 



                           Cover and cook on a low flame till done. Keep sprinkling water 
                           at intervals



                                Now add 2 tbsp. coconut and mix well. Take off the flame. 



                          Garnish with the remaining coconut and serve as a side dish with 
                          either rice or chapattis.







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