Vazhai Thandu Poriyal

#VazhaiThanduPoriyal - #BananStemStirFry : #Vazhaithandu is the inner tender core of the trunk of banana tree. Vazhaithandu is called #BananaStem or #BananaTrunk. Banana stem ( vazhaithandu ) is also an edible part of banana tree.
It is widely used in recipes of South India especially in Tamil Nadu and Kerala.
Generally vazhaithandu thayir pachadi and vazhaithandu poriyal ( stir fry ) are widely prepared from vazhaithandu.
It is rich in dietary fiber and also rich in potassium & vitamin B6.
It is diuretic which helps to detoxify the body. It is believed that eating banana stem as well as its juice dissolves or flushes out kidney stones.
Now to the preparation of vazhaithandu poriyal. 

Ingredients :
Vazhai thandu  [banana stem ]      : 20 cm long piece

Onion                                              : 1 small size
Red chilly                                        : 1 (take 1 more if needed)

Mustard seeds                                 : 1/4 tsp
Urad dhal [ black gram split ]         : 1/2 tsp
curry leaves                                     : 5 to 6
grated coconut                                 : 3 tsp(can add more also)
Oil                                                    : 1tsp

Method :
Peel off skin lengthwise.

Cut one circular piece horizontally ( cross cut ) and you could see fibers holding the piece onto the stem. Remove those fibers by pulling out that piece from the stem. 

Wind the fiber onto your fore finger.

Again cut next piece, pull out and remove fiber. Repeat the procedure to remove fiber from the stem.

Place all the circular pieces of the stem in a very thin ( watery ) butter milk or simply in plain water to avoid decolorization of vazhaithandu pieces .
Now chop all the pieces into long thin pieces ( julians ) and again put in water or thin buttermilk.

Nicely chop onions & break red chilly into 3 to 4 pieces.
Keep aside.
Now place a kadai with a tsp of oil on slow flame.
First splutter mustard seeds, then add red chilly pieces, & urad dhal.
When urad dhal turns golden brown add curry leaves and onion.
Saute for a minute, then add vazhaithandu.
Add enough salt and mix thoroughly.
Now close the kadai with a lid.
It cooks very fast ( only a minute or so) as the thandu is watery .
Open the lid and add grated coconut.
Ha! vazhaithandu poriyal is ready. Transfer into a serving bowl.

Note:
Soak 1 tblsp of green gram dhal ( moong dhal ) for half an hour, drain water and add after onion has been sauteed well. Moong dhal gives a different taste to poriyal.

Also you can add a pinch of turmeric powder along with onion.

A very good side dish for sambar or rasam rice.





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