Vazhai Thandu Paruppu Stir Fry

#BananaStemLentilStirFry  #VazhaithanduParuppuPoriyal: The banana tree will be cut after the fruit bunch is harvested. The outer thick layers of the trunk of banana tree is discarded and the tender inner core of the trunk is edible. This is called vazhai thandu in Tamil and banana stem in English. This is fibrous and does not have a distinct flavour or taste. It can be consumed raw in salads or by making juice. Banana stem also used in many other recipes like koottu, sambar, soup, poriyal [ stir fry ] etc.,...
We have already seen Vazhai thandu Poriyal  and here will see a stir fry using this banana stem.

Ingredients :
Vazhai thandu                                 : 20 cm long piece

Onion                                            : 1 small size
Red chilly                                        : 1 (take 1 more if needed)
Grated carrot                                   : 1 Tbsp
Green gram dal                                : 1 Tbsp, soak in water for half an hour

Turmaric Powder                             : 1 pinch
Mustard seeds                                  : 1/4 Tsp
Urad dhal                                         : 1/2 Tsp
Curry leaves                                     : 5 to 6
Coriander leaves                               : enough quantity
Grated coconut                                 : 3 Tsp(can add more also)
Oil                                                  : 1 Tsp

Method :
Peel off skin lengthwise.

Cut one circular piece horizontally(cross cut) and remove fibre by pulling out.
Again cut next piece, pull out and remove fibre.

Place all the rounds in a very thin( watery ) butter milk or simply in water to avoid loosing color.
Now chop all the rounds into 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 over slow flame.
First splutter mustard seeds, then add red chilly pieces, & urad dhal.
When urad dhal turns into golden brown add curry leaves, coriander leaves and onion.
Saute for a minute then add the soaked green gram dal.
Saute for a few seconds and immediately add vazhaithandu pieces and turmeric powder.

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.

A very good side dish for sambar or rasam rice.






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