Vazhathandu poriyal

vazhathandu poriyal

chop banana stem and drop in buttermilk

Banana stem is one of the healthiest way to consume a delicious fibre rich side dish . There are many recipes that can be tried with banana stem .

Banana stalks have fiber, which is very beneficial for people who are looking to lose weight. According to the recommendation, to support weight loss, we can eat 25g to 40g banana stem/day. It is also a rich food source of potassium and vitamin B6 which helps in the production of insulin and hemoglobin.

The banana has an underground stem

Alongside the main stem, it has other stems called suckers. These stems grow into banana plants. The banana plant produces its fruit and dies.

It is often added to soups, stews, curries, and salads. Banana stem has several medicinal properties and has been used in traditional medicine for centuries. It is believed to have diuretic properties, which can help flush out toxins and excess fluids from the body.

In Ayurvedic medicine, Banana stems are juiced and consumed as a beverage to cool and cleanse the body as a natural diuretic.

There are numerous ways to prepare banana stem, a nutrient-rich ingredient with countless health benefits, suitable for both raw consumption and cooking. It can be incorporated into juices, salads, gravies, curries, and raita.

Cleaning and cooking banana stem is simpler than it may seem. The stem typically has light, porous layers in the form of rings. By cutting through these layers, you can expose the white inner stem. Remove the layers easily by scoring the stem with a knife, peeling until you reach the tender part. Slice the stem into thinner pieces, continually removing fibers as you go. Keep the slices in buttermilk until you are ready to cook.

To save time, you can prepare the stem overnight and store the chopped pieces in buttermilk in the fridge. This ensures the stem remains white without any discoloration, enhancing its visual appeal. Additionally, the outer layers need not be discarded; they can be blended in a mixer, strained to make a delicious juice, or mixed with grated ginger, mint, and lime to create a refreshing drink.

South Indian cuisine offers various ways to cook banana stem, including poriyals, thorans, parupusili, mor kootan, gravy dishes, and curry preparations. A simple banana stem raita is both nutritious and substantial enough to serve as a meal by itself.

Popular dishes in Tamil Nadu, such as vazhaithandu usli (dry-cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), and vazahaithandu porial (banana stem tempered and garnished with coconut), showcase the versatility of this ingredient in the weekly menu.

Ingredients

3 cups chopped banana stems

3 tbsp soaked moong dal

curry leaves

4 red chilies

2 green chilies

1/2 tsp mustard seeds

1 tspsplit udad dal

pinch of asafoetida powder

salt as required

1 tbsp coconut oil

1/4 cup grated coconut

Method

soak 3 tbsp moong dal

chop banana stems after removing the outer cover , chop the stem into small squares and drop in buttermilk as shown

Now take a pan

add 1 tbsp coconut oil

splutter mustard seeds, udad dal, chana dal , red chiliesn , curry leaves , add the chopped banan stem

sautee well , cover and cook, after adding salt , soaked dal , add pinch of asafoetida powder

when the banana stem is cooked, add a ground coarse podi of coconut and green chilies .

mix well

serve.