South Indian Style Vazhaithandu Poriyal – Banana Stem Curry with No Onion and No Garlic
This traditional South Indian recipe for Vazhaithandu Poriyal offers a delicious and healthy way to prepare banana stem. A comforting dish with rich flavors and subtle heat, it is perfect for a diabetic-friendly lunch when paired with steamed rice and Parappu Rasam. The absence of onions and garlic makes this dish both light and suitable for those seeking a simple yet flavorful meal. With the natural crunch of the banana stem combined with spices and a touch of heat, this recipe is an excellent way to incorporate this nutritious vegetable into your diet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana Stem (peeled and finely chopped) | 2 cups |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Green Chillies (finely chopped) | 2 |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Diabetic Friendly
Instructions
Step 1: Prepare the Banana Stem
- Begin by peeling the outer layer of the banana stem to remove the fibrous portion, then chop it into small, bite-sized pieces. Ensure that the pieces are finely chopped so they cook evenly.
Step 2: Pressure Cook the Banana Stem
- In a pressure cooker, add the chopped banana stem along with a pinch of salt and just enough water to cover the pieces. Cook for one whistle, then turn off the heat and allow the steam to release naturally. This will soften the banana stem while retaining its nutrients and crunch.
Step 3: Temper the Spices
- In a heavy-bottomed pan, heat a little sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter for a few seconds.
- Next, add the white urad dal and sauté until the dal turns golden brown and crisp. This step adds a lovely crunch and nutty flavor to the dish.
Step 4: Add the Remaining Ingredients
- Add the chopped green chillies, whole black peppercorns, and curry leaves to the pan. Stir-fry the mixture for a minute or two, allowing the spices to release their flavors.
- Stir in the turmeric powder and cook for another 30 seconds to let the spices blend.
Step 5: Combine with the Cooked Banana Stem
- Add the cooked banana stem (Vazhaithandu) to the pan and mix well with the spices. Stir-fry everything together for 2-3 minutes, allowing the banana stem to absorb the flavors.
Step 6: Adjust Seasoning
- Taste the dish and adjust the salt according to your preference. Stir everything together for a final time and remove from the heat.
Step 7: Serve and Enjoy
- Serve your South Indian Style Vazhaithandu Poriyal hot with a side of steamed rice and Parappu Rasam for a wholesome and satisfying lunch.
Tips for the Best Vazhaithandu Poriyal
- Banana Stem Selection: Choose a fresh and tender banana stem, as older stems can be tougher and more fibrous, making them harder to cook.
- Cooking Method: Pressure cooking is crucial for softening the banana stem quickly, but be careful not to overcook it. One whistle is enough.
- Add More Spice: If you enjoy a spicier dish, feel free to add more green chillies or a pinch of red chili powder to enhance the heat.
- Variations: You can add a handful of grated coconut towards the end of the cooking process to bring out an additional layer of flavor.
This Vazhaithandu Poriyal is a perfect example of the South Indian style of cooking—simple, flavorful, and nourishing. It is a great way to enjoy banana stem, a vegetable that is often o
