In my childhood days, I remember my mother make this Banana Stem Sabji/ Vazhaithandu 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.
Ingredients:
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.
Soak the moong dal in water for about 1/2 to 1 hour
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.
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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.
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