Banana Stem Sabji | VazhaiThandu Poriyal

In my childhood days, I remember my mother make this Banana Stem SabjiVazhaithandu Poriyal back home. So far I was thinking, it is too tedious to clean and chop the stem and it needs to remove lots of fiber. So I rarely lay my hand on this healthy stem. Moreover it was not available easily in the Indian grocery store here. But, this time when I saw this native veggie I was so happy to try… and I learned cleaning and chopping is not at all big challenge to skip this awesome medicinal value vegetable. So I determined whenever I see Vazhai thandu in store, I am going try all types of recipes from this vegetable. Here is one such simple sabji/ poriyal in step by step photo recipe and how to clean and cut Vazhaithandu/Banana Stem.

Vazhai Thandu Poriyal

Ingredients:
Banana Stem / Vazhai Thandu – 1 medium Length
Pasi Paruppu/ Moong Dal/ Green Gram split Lentil - ¼ cup
Turmeric Powder - ¼ tsp
Salt to Taste
Oil for tempering – 1 tbsp
Grated Coconut for Garnishing – 1 tbsp (optional)

For Seasoning:
Mustard Seeds – 1 tsp
Urud Dal / White Lentil – ¼ tsp
Red Chili or Green Chili – 2 nos.
Curry Leaves – Few
Hing /Asafoetida – a pinch


Preparation:

How to clean and cut Vazhaithandu/Banana Stem


Remove the outer layer from the stem with knife or peeler. 










Till you found the inside shiny stem.  See the picture for reference.


Chop the stem as round size disk pieces and remove the fiber from each disk from your finger.


Immerse the disks pieces in water immediately to avoid the discoloration. If you are cooking immediately then no need to add the buttermilk to the water.








Chop the disk pieces in to long size pieces or small size pieces and immediately immerse them in to water again to avoid the change in color
Method:

Soak the moong dal in water for about 1/2 to 1 hour










Heat the pan with tablespoon of oil and once the oil is heat enough add the seasoning seeds and allow them to splutter and then add red chili or green chili, curry leaves, turmeric powder,  hing and salt and saute them for a minute. Add the moong dal and fry for 2 minutes.


Add the chopped vazhai thandu /Banana stem pieces, mix it well with lentils and cook them for about 3 to 4 minutes. Garnish with grated coconut.

Serving: Serve Vazhaithandu poriyal / sabji with Sambar rice and papad.

Banana Stem Sabji


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4 comments:

  1. This is a new dish to me. Looks and sounds so appetizing! :D

    ReplyDelete
  2. Thanks so much, Anu! Glad you you liked it! :)

    ReplyDelete
  3. I don't think I ever would be able to make this recipe, but I surely would try it. It sounds so delicious! Thanks for sharing.

    ReplyDelete
    Replies
    1. Yes, at first it looks tedious task to clean and chop. But it is quite easy to do. Thank you very much for stopping by Cecilia! Glad you you liked it! :)

      Delete

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