Vazhaithandu Poriyal | Banana Stem Stir Fry

Vazhaithandu Poriyal is a tasty, crunchy poriyal made by tempering vazhaithandu with onion, coconut and spices. Vazhaithandu Poriyal is very healthy, easy to make and a good choice to side it up with masala rice varieties. Learn to make Vazhaithandu Poriyal with step by step pictures.

Vazhaithandu poriyal is one the easy and healthy poriyal recipes. I accompanied it with kathrikai puli kulambu and rice, it was a hearty satisfying meal one of my fav lunch combo too.

About Vazhaithandu Poriyal

Vazhaithandu Poriyal is a simple stir fry made with banana stem, lentils, spices herbs and grated coconut. It can be paired up with rice, sambar or any variety rice too. Banana Stem also known as Vazhaithandu has a lot of health benefits so including it in our daily menu is a must.

It seems like yesterday since I reached here at my native and its going to be a week already lots of memories, happy times, shopping times, chit chats and what not?! Its always fun to see around the place we grew up as a child and I always cherish them. And should I have to mention about the variety of chettinad special dishes I had and of course the memories each dish carries.

Vazhaithandu Poriyal Ingredients

• Banana stem – Choose fresh white less fiber variety banana stem.
• Lentils – Moong dal is soaked and used in the stir fry.
• Onion – Chopped onion is used after tempering and sauteed.
• Coconut – Coconut is added at the final stage.
• Tempering – A simple tempering is made with oil, mustard seeds, curry leaves and green chilies.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry
• More poriyal recipes

How to make Vazhaithandu Poriyal Step by Step

1.Remove the outer ring as seen in the picture. Then slice them into round disks, remove the fiber and discard them.

2.Chop them into small cubes and keep them immersed in buttermilk. Soak moong dal in water for 30 minutes, set aside.

3.Heat oil – add the items under ‘to temper’ table, let it crackle add onion and moong dal. Saute for 3mins until dals and onion turn slightly browned. Drain buttermilk from the veggie and keep it ready.

4.Add the veggie along with turmeric powder. Add water and required salt till immersing level. Cook by keeping it covered.

5.Cook till the veggie turns soft and becomes transparent. Add grated coconut, give a quick stir and switch off.

Serve it with hot steamed rice and puli kulambu.

Expert Tips

• While tempering instead of green chilies, you can even add red chilies and chana dal.
• Raw coconut is of no cholesterol so I always add it at the last stage but if you preparing your lunch well in advance then saute the coconut then switch off else the poriyal will get spoiled soon.

Serving and Storage

Banana Stem Stir Fry can be served with rice and sambar. This stir fry keeps well in fridge for 1 day, reheat and serve it.

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Vazhaithandu Poriyal Recipe

Vazhaithandu Poriyal is a tasty, crunchy poriyal made by tempering vazhaithandu with onion, coconut and spices. Vazhaithandu Poriyal is very healthy, easy to make and a good choice to side it up with masala rice varieties. Learn to make Vazhaithandu Poriyal with step by step pictures.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 medium sized banana stem
• 1 medium sized onion chopped finely
• 2 tablespoon coconut grated
• 1 and 1/2 tablespoon split moong dal
• 1/4 cup buttermilk
• 1/4 teaspoon turmeric powder
• salt to taste

To Temper:

• 2 teaspoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1 small sprig curry leaves
• 2 green chillies slitted

Instructions

• Remove the outer ring as seen in the picture. Then slice them into round disks, remove the fibre and discard them.
• Chop them into small cubes and keep them immersed in buttermilk. Soak moong dal in water for 30 minutes, set aside.
• Heat oil – add the items under ‘to temper’ table, let it crackle add onion and moong dal. Saute for 3mins until dals and onion turn slightly browned. Drain buttermilk from the veggie and keep it ready.
• Add the veggie along with turmeric powder. Add water and required salt till immersing level. Cook by keeping it covered.
• Cook till the veggie turns soft and becomes transparent. Add grated coconut, give a quick stir and switch off.
• Serve it with hot steamed rice and puli kulambu.

Notes

• While tempering instead of green chilies, you can even add red chilies and chana dal.
• Raw coconut is of no cholesterol so I always add it at the last stage but if you preparing your lunch well in advance then sauté the coconut then switch off else the poriyal will get spoiled soon.

Nutrition Facts

Vazhaithandu Poriyal Recipe

Amount Per Serving (75 g)

Calories 266 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 3mg1%

Sodium 2130mg93%

Potassium 592mg17%

Carbohydrates 47g16%

Fiber 6g25%

Sugar 22g24%

Protein 6g12%

Vitamin A 1082IU22%

Vitamin C 26mg32%

Calcium 61mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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