Vazhaithandu Poriyal Recipe | South Indian Banana Stem Curry (No Onion, No Garlic)
Vazhaithandu Poriyal, or Banana Stem Curry, is a delightful and nutritious South Indian dish made without onions or garlic, making it an excellent choice for those looking for a lighter, yet flavorful meal. This vegan-friendly recipe is perfect for diabetic-friendly diets, offering a unique, wholesome taste with the goodness of banana stem, curd, and aromatic spices. It pairs beautifully with steamed rice or any South Indian meal.
Recipe Overview
- Cuisine: South Indian
- Course: Lunch
- Diet: Diabetic Friendly, Vegan
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Banana Stem (peeled and finely chopped) | 1 whole stem (about 2 cups) |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Water | 2 cups |
| Salt | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 2 teaspoons |
| Green Chillies (finely chopped) | 2 |
| Black Pepper Powder | 1 teaspoon |
| Curry Leaves | 1 sprig (torn) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Fresh Coconut (grated) | 1/4 cup |
| Coconut Oil | 1 teaspoon |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 14g |
| Protein | 2g |
| Fat | 4g |
| Fiber | 3g |
| Sodium | 300 mg |
Instructions:
Step 1: Preparing the Banana Stem
To begin preparing this flavorful South Indian dish, the first step is to clean and prepare the banana stem. Start by washing the banana stem thoroughly under running water to ensure there are no dirt or impurities.
- Using a sharp knife, trim off the ends of the banana stem.
- Carefully peel away the tough outer layers until you reach the tender inner core, which is typically white and soft. Discard the outer layers as they are fibrous and tough.
- Slice the tender inner core of the banana stem into rounds or strips, depending on your preference. Ensure the slices are of uniform thickness to cook evenly.
Step 2: Preparing the Buttermilk
To preserve the freshness and prevent discoloration of the banana stem, it’s essential to soak it in buttermilk. This will also tenderize the stem, making it softer and more enjoyable in the final dish.
- In a large bowl, combine 2 tablespoons of curd (yogurt) and 2 cups of water. Stir well to create a smooth buttermilk mixture.
- Add the sliced banana stem into this buttermilk solution and let it soak for about 10 minutes. This step will help keep the banana stem fresh and soft during cooking.
Step 3: Cooking the Banana Stem
Once the banana stem has soaked in the buttermilk, drain it and set it aside.
- Add the banana stem slices into a pressure cooker along with 1/4 cup of water and 1 teaspoon of salt.
- Close the lid and cook for 3-4 whistles. Once the cooking is complete, turn off the heat and allow the pressure to release naturally. This will ensure the banana stem is cooked to perfection – soft yet not mushy.
Step 4: Tempering the Spices
While the banana stem cooks, it’s time to prepare the tempering, which infuses the dish with rich flavors.
- Heat 1 teaspoon of coconut oil in a heavy-bottomed pan. Once the oil is hot, add 1 teaspoon of mustard seeds and 2 teaspoons of white urad dal.
- Roast the urad dal until it turns golden brown and crispy. This should take around 2 minutes. The mustard seeds will begin to pop as they release their aromatic oils.
- Add the finely chopped green chillies, torn curry leaves, and grated fresh coconut to the pan. Sauté for about 1 minute until the coconut turns light brown and fragrant.
Step 5: Combining and Final Cooking
-
Add 1/2 teaspoon of turmeric powder and 1 teaspoon of black pepper powder to the pan and stir gently to combine all the spices.
-
Finally, add the cooked banana stem (Vazhaithandu) along with any remaining water from the pressure cooker. Stir everything together and sauté for another 2-3 minutes to allow most of the moisture to evaporate and for the spices to coat the banana stem evenly.
-
Taste and adjust the salt if needed. The banana stem should be tender and well-seasoned by now.
Step 6: Serving
Once done, turn off the heat. Serve the Vazhaithandu Poriyal hot with steamed rice or alongside South Indian delicacies like Manathakkali Keerai Poricha Kootu for a complete, nutritious meal.
Tips and Variations:
- For a richer flavor, you can add a pinch of asafoetida (hing) during the tempering step.
- For added crunch, you can sprinkle a little roasted gram (pulses) on top before serving.
- If you’re not following a strict vegan diet, you can replace coconut oil with ghee for a richer, more traditional flavor.
This Vazhaithandu Poriyal is a simple yet flavorful dish, embodying the essence of South Indian cooking. The banana stem provides a unique texture, while the combination of spices and fresh coconut enhances the dish’s taste. Enjoy this healthy, easy-to-make curry as part of your lunch or dinner!
