Vazhaithandu Poriyal is a tasty and crunchy poriyal made by tempering vazhaithandu with onion, coconut & spices. Vazhaithandu Poriyal is very healthy, easy to make and a good choice to side it up with masala rice varieties. How to make Vazhaithandu Poriyal is featured in this post 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.
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 ofcourse the memories each dish carries……had a gala time and am sure its going to take quite sometime for me to be back to routine. 2 more days and will be back home, already appa is missing mittu badly so here we come. Meet you all very soon in another interesting post from nama kovai.
More poriyal recipes
If you have any more questions about this Vazhaithandu Poriyal Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Vazhaithandu Poriyal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Vazhaithandu Poriyal | Banana Stem Curry
Ingredients
- 1 medium sized banana stem
- 1 medium sized onion chopped finely
- 2 tbsp coconut grated
- 1.5 tbsp split moong dal
- 1/4 cup buttermilk
- 1/4 tsp turmeric powder
- salt to taste
To Temper:
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- a small sprig curry leaves
- 2 green chillies slitted
Instructions
- Remove the outer ring & 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 30mins, 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 chillies, you can even add red chillies and chana dal.
- Raw coconut is of no cholestrol so I always add it at the last stage but if you preparing your lunch well in advance then saute the coconut then swtich off else the poriyal will get spoiled soon.
How to make Vazhaithandu Poriyal
1.Remove the outer ring as seen in the picture. Then slice them into round disks, remove the fibre and discard them.
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 chillies, you can even add red chillies and chana dal.
- Raw coconut is of no cholestrol so I always add it at the last stage but if you preparing your lunch well in advance then saute the coconut then swtich off else the poriyal will get spoiled soon.
RAKS KITCHEN
full of goodness, never miss a chance to cook this whenever I get the veggie 🙂 Tamizh font looks perfect for this!
Veena Theagarajan
my fav.. Pic clarity is too good
Turmeric n Spice
I have never tasted banana stem, but seems so exotic. Would love to try
Shanthi
Very healthy…awesome pictures…
Today's recipe:http://www.7aumsuvai.com/2013/05/mini-apple-cinnamon-tart.html#.UYPQYrWG3qc
Gayathri Ramanan
one of my fav veggie…healthy and fiber rich veggie…perfect side dish for kathirikkai kulambu…tempting 🙂
bapitha
Exactly as amma makes it .Miss it a lot as we dont get it in Pittsburgh.
Love your blog .Keep up the good work.
Sapana Behl
new for me …looks yummy
Cappuccino
Dear Sharmi,
Fantastic pics there! Your recipes are very simple and inspires anyone to cook!
Few questions..Really need your help:
1. I see that you are in Coimbatore, that is where I'm in too :). Where do we get butter paper for baking here? I searched Auchan in Brookefields, but didnt get them.
2. Where do you get Ramekins from?
3. Is there any place in CBE where we get exotic veggies – Avacado, Brussels sprouts, Zucchini..etc…
Will be looking forward to your reply 🙂
Sharmilee! :)
1.I usually get butter paper in stationary stores…any store will have it
2.Ramekins I have had no luck in CBE, I got mine from chennai
3.Try in Nilgiris but those veggies are seasonal but I havent seen zucchini there too
Hope this helps
BAGIRATHI DEVI
Healthy veg.i want this but not available here.when I was live in India I did weekly once.
JEYASHRI SURESH
Very healthy poriyal, we too make itin the same way except adding onions
Shivya Kumar
I m from Cbe. Amma makes the the same recipe but boils the cubes and drains the water.fibre is intact.my fav recipe make it once a week for my family.
She s fabulous cook.
Ganesh
thanks for this simple recipe