Vaazhaithandu / Banana Stem is a fibre-rich stem which helps to heal so many health problems.It also plays vital role in weight-loss.It works well for constipation too.People(especially for male) who is suffering from urinary tracts(kidney-stone problem) are encouraged to have/add vaazhaithandu in their diet atleast once in a week to recover.Cleaning part is also easier.You can also make soup,stir-fry,raita etc.;
You must consume this stem within 2 days after buying to have fresh nutritient otherwise it bacame brown in colour.Here i get bigger one all the time so I prepare poriyal for lunch and soup for evening time.Both are very tasty and healthy dish.
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Vaazhaithandu Poriyal Recipe :
Thats it : Seeding - Cook Chopped Vaazhaithandu /dal - Add Coconut Mixture
Cooking Time : 15mins
Serves : 2Persons
Urad dhal 1/2 tsp
Asafoetida a pinch
Red Chillies 2
Curry Leaves 1Sprig
Chopped Plantain Stem 2Cups
Yellow Moong Dhal 2tbsp
Salt 3/4 tsp
To Grind :
Coconut 1/4 Cup
Green Chillies 2
Cumin Seeds / Jeeragam 1tsp
# Clean and chop vaazhaithandu and soak it in buttermilk(water +2tbsp of curd).
* How To Clean & Chop Vaazhaithandu / Banana Stem ???
# Soak yellow moong dhal in water for 10 mins.
1.Heat a heavy-bottomed pan add oil,mustard,when it splutters,add urad dhal,when it starts browning add asafoetida,red chillies and finally curry leaves.
2.Now add chopped vaazhaithandu which is strained from buttermilk,soaked moong dhal,salt and stir well.Cover the pan with a lid and cook for 3mins with the low-medium flame.
3.Meanwhile ,in a mixie jar coconut,green chillies,jeeragam and coarsely grind by giving 3pulses.Now open the pan vaazhaithandu pieces itself leaves some amount of water,mix well and again cover,cook for 3mins.
4.Check the cooked pieces and also for the salt.Now add coarsely ground coconut mixture,stir it and cook for 2 mins,no need to cover the pan now.Now healthy poriyal is ready.
Vaazhaithandu Poriyal is ready !!!
1. Adding red chillies while seeding is for flavour.
2. No need to add water because vaazhaithandu itself leaves water which is sufficient for whole cooking process.
3. Cook in low-medium flame to prevent burning.