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Tamil Nadu Vazha Thandu Poriyal – Healthy Banana Stem Stir-Fry Recipe

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Vazha Thandu Poriyal Recipe – Tamil Nadu Style Dry Banana Stem Fry

Vazha Thandu Poriyal is a simple and healthy Tamil Nadu-style dish made with fibrous banana stem, sautéed with a delicate blend of spices and fresh coconut. This dry stir-fry is not only nutritious but also quick to prepare, making it a perfect accompaniment to your meals. In Tamil Nadu, the art of making poriyal involves gently cooking vegetables with minimal seasoning, allowing the natural flavors to shine through. The combination of banana stem, pearl onions, green chilies, and coconut gives this dish an aromatic, comforting flavor, perfect for any lunch or dinner.

This Vazha Thandu Poriyal is diabetic-friendly and can be enjoyed as part of a low-calorie diet, making it an ideal choice for those looking to manage blood sugar levels while savoring the flavors of South Indian cuisine. Serve it with steamed rice, Parappu Rasam, and crispy Elai Vadam for a wholesome, satisfying meal.


Ingredients

Ingredients Quantity
Banana Stem (cut into small dices) 300 grams, soaked in buttermilk
Pearl onions (Sambar Onions) 1/4 cup, finely chopped
Green Chillies 2, finely chopped
Curry Leaves 1 sprig, finely chopped
Turmeric Powder (Haldi) 1/2 teaspoon
Mustard Seeds (Rai/ Kadugu) 1/2 teaspoon
Fresh Coconut (grated) 2 tablespoons
Oil For cooking
Salt To taste

Preparation Time

  • 10 minutes

Cooking Time

  • 30 minutes

Instructions

  1. Prepare the Banana Stem: Begin by washing the banana stem thoroughly. Cut it into small, bite-sized pieces and soak it in buttermilk for a few minutes. This step helps to reduce any bitterness and preserve the freshness of the banana stem.

  2. Pressure Cook: In a pressure cooker, combine the banana stem pieces, buttermilk, a pinch of salt, and turmeric powder. Pressure cook for 1 whistle on medium heat. Once done, allow the pressure to release naturally, then drain the excess water from the cooked banana stem.

  3. Sauté the Mustard Seeds and Curry Leaves: Heat a skillet or frying pan with oil. Once the oil is hot, add the mustard seeds and let them crackle. Next, add the finely chopped curry leaves and sauté them for a few seconds until aromatic.

  4. Cook the Banana Stem: Add the cooked banana stem to the skillet and mix well with the mustard seeds and curry leaves. Stir-fry for about 1 minute, ensuring the flavors are well incorporated.

  5. Add Green Chilies and Salt: Add the chopped green chilies and salt to taste. Stir everything together and allow it to cook for another 2 minutes.

  6. Finish with Coconut: Finally, add the freshly grated coconut to the pan and stir-fry for an additional 5 minutes. This step brings a delightful richness to the dish and enhances its flavor.

  7. Serve: Once cooked, remove from heat and transfer to a serving dish. Serve the Vazha Thandu Poriyal hot as a side dish with steamed rice, Parappu Rasam, and Elai Vadam for a traditional Tamil Nadu-style meal.


Serving Suggestions

  • Vazha Thandu Poriyal pairs wonderfully with Steamed Rice, Parappu Rasam, and Elai Vadam for a satisfying South Indian lunch.
  • For an extra touch of flavor, you can serve it with a dollop of ghee or a side of yogurt.

This Vazha Thandu Poriyal recipe from Tamil Nadu is not only delicious but also offers numerous health benefits. The banana stem is rich in fiber and essential minerals, promoting digestion and overall well-being. The addition of fresh coconut enhances the flavor and adds a touch of sweetness to balance the spices. Enjoy this wholesome dish and embrace the traditional flavors of South India in your kitchen!

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