Vazhaithandu Poriyal Recipe | Banana Stem Curry with No Onion and No Garlic
Dive into the delightful taste of South India with our Vazhaithandu Poriyal recipe—a delectable banana stem curry crafted without onion and garlic, perfect for those seeking a lighter, yet equally flavorsome, meal option.
Vazhaithandu Poriyal recipe is a delectable banana stem curry crafted without onion and garlic, perfect for those seeking a lighter, yet equally flavorsome, meal option.
Vazhaithandu, or banana stem, is renowned for its numerous health benefits, including aiding digestion, detoxifying the body, and promoting weight loss. This dish showcases the tender texture and subtle flavor of banana stem, enhanced by a medley of aromatic spices and coconut.
Served alongside a comforting Poricha Kootu and fluffy rice, this meal offers a harmonious blend of textures and flavors, sure to satisfy your cravings for a hearty yet nutritious lunch or dinner.
Health Benefits:
- Vazhaithandu, or banana stem, is rich in fiber, which aids digestion, prevents constipation, and promotes a healthy gut microbiome.
- It is low in calories and fat, making it an excellent choice for those watching their weight or looking to maintain a healthy lifestyle.
- Banana stem is packed with essential vitamins and minerals, including vitamin B6, vitamin C, potassium, and manganese, which support overall health and wellbeing.
- The absence of onion and garlic in this recipe makes it suitable for those following certain dietary restrictions or seeking a lighter meal option without compromising on flavor.
Serve the South Indian Style Vazhaithandu Poriyal Recipe along with Steamed rice and Manathakkali Keerai Poricha Kootu for lunch or dinner.
If you are looking for more Indian Dry Vegetarian Recipe here are some :
30 M
20 M
50 M
4 Servings
Ingredients
- 1 Banana Stem , peeled and finely chopped
- 2 tablespoons Curd (Dahi / Yogurt)
- 2 cups Water
- 1 teaspoon Salt
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 teaspoons White Urad Dal (Split)
- 2 Green Chillies , finely chopped
- 1 teaspoon Black pepper powder
- 1 sprig Curry leaves , torn
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 cup Fresh coconut , grated
- Salt , to taste
- 1 teaspoon Coconut Oil , for cooking
How to make Vazhaithandu Poriyal Recipe | Banana Stem Curry with No Onion and No Garlic
To begin making South Indian Style Vazhaithandu Poriyal Recipe, wash the banana stem thoroughly under running water to remove any dirt or impurities.
Using a sharp knife, trim off the ends of the banana stem. Then, carefully peel away the tough outer layers until you reach the tender inner core. The inner core is usually white and has a soft texture.
Once you've removed the tough outer layers, slice the tender inner core of the banana stem into rounds of your desired thickness. You can also cut them into small pieces or strips, depending on your recipe.
Prepare the butter milk by combining 2 tablespoons of curd and 2 cups of water in a large mixing bowl along with a teaspoon of salt.
To prevent discoloration and soften the banana stem, place the cut rounds into a bowl of buttermilk water. Buttermilk helps tenderize the banana stem and keeps it fresh. Add the chopped banana stem without the buttermilk water. Add 1/4 cup of water and salt and pressure cooker for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Heat oil in a heavy bottomed pan, add the mustard seeds and urad dal. Roast urad dal until golden brown and crisp.
Once done add green chillies, curry leaves, coconut and saute for a few seconds, Finally add the turmeric powder, black pepper powder and the cooked banana stem (Vazhaithandu). Stir fry for a few seconds until most of the moisture evaporated and turn off the heat. Check the salt and adjust according to taste.
Serve the South Indian Style Vazhaithandu Poriyal Recipe along with Steamed rice and Manathakkali Keerai Poricha Kootu for lunch or dinner.
