Vazhai-Thandu-Beetroot-Poriyal

#VazhaithanduBeetrootPoriyal  #BananaStemBeetrootStirFry : #Vazhaithandu, the stem of banana tree is edible and a rich source of fiber. #Vazhaithandu [ #bananstem ] can be consumed either cooked or in raw form. Thayir pachadi [ salad ], stir fry, lentil and sambar can be prepared from this edible stem of banana tree. The juice of banana stem helps to get rid of kidney stone. It is rich in potassium and vitamin B6.
The color of the #Beetroot or simply #beets is due to a pigment called beetalains. These pigments act as an antioxidant and anti inflammatory molecules. If beets are cooked for a long time they might lose their color and in turn antioxidant property. So it has to be consumed raw or cooked for lesser time. It is rich in foliate, manganese, magnesium, copper, potassium and fiber.
Here #bananastem and #beetroot have been taken to get all the goodness of them. Soaked green gram lentil has been taken for its protein.
The ingredients given are enough to prepare a cup of poriyal [ stir fry ] and can be served for two persons.

Ingredients :
1/2 cup	Vazhaithandu chopped into thin strips
3/4 cup	Beetroot chopped into thin strips
2 Tbsp	Deskined split green gram soaked
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2	Green chilly [ adjust ]
6 or 7	Curry leaves [ optional ]
1 Tsp	Sambar powder [ optional ]
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
1/2 Tsp	Salt [ adjust ]
1 Tsp	Oil

Coriander leaves to garnish

Method :
Wash and soak split green gram in water for half an hour.

Peel off the hard skin and slice vazhaipoo into circular pieces.
Remove the fiber.

Chop into thin long strips and keep them immersed in thin butter milk or water.
Chop beetroot also of the same size and thickness.

Heat a kadai on a stove with oil over medium flame.

Crackle mustard seeds and then add black gram split.

Roast until black gram turns golden color.

Then add green chilly, curry leaves and chopped onion.

Saute until onions become translucent.
Add Sambar powder and saute for half a minute.
Add chopped beetroot and saute for two minutes.
Drain vazhaithandu from buttermilk water and put into kadai.
Also drain water from lentil and add.
Stir well adding enough salt.

Close and cook until vazhaithandu and beetroot are cooked soft.

Once cooked add coconut scraping and chopped coriander leaves.
Toss well.
Nice pinkish red color vazhaithandu beetroot poriyal ready.

Transfer into a serving bowl and garnish with coriander leaves.
An excellent poriyal for lunch to have along with sambar 

or rasam mixed rice.

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Vazhai thandu paruppu poriyal

Murungaikeerai vazhaithandu poriyal

carrot beetroot poriyal

beetroot puri

Beetroot poriyal

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Murungai-keerai-Vazhai-thandu-Poriyal

#MurungaiKeeraiVazhaithanduPoriyal  [ #DrumstickLeafBananastemPoriyal ] : Nowadays I am experimenting different combo poriyals and curries to get the goodness of all the vegetables and greens. This poriyal is a combo of vazhaithandu [ banana stem ], carrot and murungai keerai and carrot. Murungai keerai and carrot are full of vitamin A and vazhaithandu being a diuretic with lots of fiber.

Ingredients :
1 cup	Murungai keerai [ drumstick leaf ]
6 - 7 cm long	Vazhaithandu [ banana stem ]
1 Tbsp	Carrot grated
1 small size	Onion, chop thinly
2 Tbsp	Coconut scrapping
1	Green chilly
1	Red chilly
1/2 Tsp	Mustard seed
1 Tsp	Black gram split [ urad dhal ]
1 Tsp	Oil
3/4 Tsp	Salt [ adjust ]

Method :

Take 6 - 7 cm long vazhai thandu [ banana stem ]

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 the same vessel containing water or thin buttermilk.

Wash murungai keerai two or three times in a wide mouthed vessel with water.
Chop it and set aside.

Heat kadai on a stove over low to medium flame with oil.
Crackle mustard seeds and then add broken pieces of red chilly and urad dhal.
Slit green chilly lengthwise and add once urad dhal turns golden color.
Now add onon and saute for half a minute.
Add vazhaithandu and carrot.
Saute for a minute.
Then add chopped murungai keerai and required amount of salt.
Mix well and close with a lid.
Cook till murungai keerai becomes soft.
Adjust salt and add coconut.
Toss well with ladle and turn off the stove.
Transfer into a serving bowl.

A spicy n tasty murungai keerai vazhai thandu poriyal ready.
It goes well with sambar and rasam rice.







You might also like to try

vazhaithanduporiyal [ banana stem stir fry ]

vazhaithandu paruppu poriyal

vazhaithandu vazhai poo thayir pachadi

vazhaithandu thayir pachadi

beetroot vazhaipoo poriyal

For Stir fry and dry curry

Curry Index

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Vazhaipoo-Vazhaithandu-Thayir-Pachadi

#VazhaipooVazhaithanduThayirPachadi  #BananalossomBananaStemSalad : The inner most florets with bracts of #BananaBlossom [ #Vazhaipoo ] can be consumed raw. Commonly #BananaStem is used in the preparation of #ThayirPachadi [ #raitha ]. Using these two along with cucumber, carrot and onion prepared a tasty thayir pachadi.

Ingredients :
1/2 Cup	Curd
Inner part	Vazhaipoo [ banana blossom ]
2 Tbsp	Vazhai thandu [ banana stem ] chopped
2 Tbsp	Cucumber chopped nicely
1 Tbsp	Onion nicely chopped
1 Tsp	Carrot grated
6 - 8	Curry leaves
1 Tsp	Coriander leaves chopped
1	Green chilly chopped nicely
1/2 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split [ urad dhal ]
1/2 Tsp	Gingelly oil [ till / sesame oil ]

Method :

Take curd in a bowl beat well with a spoon.

Chop vazhaipoo nicely and put into the bowl containing curd.

Add all other given ingredients and mix well.

Adjust salt.

Heat a kadai with oil on a stove and crackle mustard seeds.

Then add black gram split and fry till it turn golden color.

Transfer on to the pachadi.

Tasty and healthy vazhaipoo vazhai thandu thayir pachadi ready.

Goes well with all types of briyani and pulav 

and bisibele bath.

It can also be served as a side dish for chappathy and poori.

Paruppu sadham [ rice mixed with dahl ] can also be relished with this yummy pachadi.




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Vazhai Thandu Thayir Pachadi

#VazhaithaduThayirpachadi #BananaStemRaitha  [ #Bananastem salad with curd ]  : Banana stem is said to be the only vegetable capable of dissolving kidney stones. It is called vazhai thandu in Tamil.  It can be consumed raw in salads and also used in the preparation of stir fry, soup, sambar, etc.,... It doesn't have a distinct taste or aroma. It takes very less time to cook.
Here is the method of preparing a salad with curd.

Ingredients :
2 Tbsp                               Banana stem chopped nicely
1 Tbsp                               Onion chopped nicely
1 Tsp                                 Carrot grated
6                                       Curry leaves, chop nicely
1                                       Green chilly, chop nicely
1 Tsp                                Coriander leaves, chop nicely
1/2 Cup                             Curd
1/2 Tsp                             Salt

Method :
Take all the chopped ingredients in a bowl.
Add curd and salt.
Mix well.

It is one of the best accompaniment to Briyani, sambar sadham, tomato rice, and also for paruppu sadham.






Other pachadi varieties you might like to try

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