Banana stem is known as Vazhai thandu in Tamil are rich in fiber content and has many health benefits. Actually banana plant is an amazing plant as all of its parts are edible. Among that we mostly eat banana fruits compared to banana flower and banana stem and banana leaves are widely used in South India for a various culinary purposes.
Banana plant is the largest herbaceous flowering plant in the world. Hmmm I know your next question would be what is herbaceous plant right? A herbaceous plant (பூண்டுத்தாவரம் ) is a plant that does not have much wood and its stems are green and soft. These plants grow fast and produce flowers and many seeds in a short period of time.
Ahh its going more of botany class right, ok ok lets move on to our section.
Though banana stem is not used world wide, it is more popular in South Indian cuisines. Banana stem, if you look closer you could see outer and inner rings. The edible part is inner ring of the stalk. The outer ring will be hard and rough which are discarded. And even while chopping make sure you remove the fiber thread left on the stem.
Recipe Overview : Banana stem are first boiled and then seasoned and finally topped with coconut & green chili mixture.
Okay let’s move onto the recipe.
Other Poriyal Recipes:
Vazhakkai Fry - Raw Banana Fry
Cauliflower Poriyal - Cauliflower fry
Ladies Finger Stir Fry - Vendakkai Poriyal
Carrot Stir Fry - Carrot Poriyal
Vazhakkai Fry - Raw Banana Fry
Cauliflower Poriyal - Cauliflower fry
Ladies Finger Stir Fry - Vendakkai Poriyal
Carrot Stir Fry - Carrot Poriyal
Video Link :
Below is the you tube link for this recipe.
Banana Stem Stir Fry - Vazhathandu Poriyal
.............................Have a Quick look.................................
Ingredients Needed:
- Banana Stem - 1 (medium sized)
- Curd - 1 small cup
- For Coconut Mixture:
- Coconut pieces - 4 to 5
- Cumin seeds - 1 tsp
- Garlic - 3 to 4 pods
- Green Chili - 2
- Oil - as required
- Salt - as required
- For Seasoning:
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – few
Preparation:
- First remove the outer ring of the stem, then keep removing the smooth outer surface until you reach rough surface.
- Then cut into round pieces and remove the thread like fiber using your finger for each piece you cut and discard them.
- Next chop them into small cubes and immerse them in diluted buttermilk in order to avoid change in color.
- In the mixer grinder add coconut, garlic pods, cumin seeds and green chilies and grind it coarsely. [Note: Do not add water.]
Method:
- In a bowl add 1 1/2 cup of water and add chopped banana stem.
- Add required salt and allow it boil for 10 minutes. Switch off the flame once the veggie turns soft and transparent.
- Drain off the excess water and keep it aside.
- In a pan add oil. Once oil gets heated add mustard seeds and urad dal.
- After mustard seeds splutters and urad dal turn golden brown add fresh curry leaves.
- Then add cooked banana stem and give a mix. Saute for a minute or two.
- Now add prepared coconut and green chili mixture and mix it well. Cover and cook for a minute or two until raw smell of green chili goes off.
- After a minute, close it with lid and switch off the flame.
- Vazhathandu Poriyal ready !
| Author : Mano Priya Vijay |
Ingredients Needed
|
|---|
Banana Stem - 1 (medium sized)
|
Curd - 1 small cup
|
For Coconut Mixture:
|
Coconut pieces - 4 to 5
|
Cumin seeds - 1 tsp
|
Garlic - 3 to 4 pods
|
Green Chili - 2
|
Oil - as required
|
Salt - as required
|
For Seasoning:
|
Mustard seeds – 1 tsp
|
Urad dal – 1 tsp
|
Curry leaves – few
|
Preparation:
- First remove the outer ring of the stem, then keep removing the smooth outer surface until you reach rough surface.
Then cut into round pieces and remove the thread like fiber using your finger for each piece you cut and discard them.
[Note: If you get young banana stem then you won''t have much fiber thread but usually it has more. Luckily what I used here is young one.]
Next chop them into small cubes and immerse them in diluted buttermilk in order to avoid change in color.
[Note: You can also use diluted lemon juice instead of buttermilk.]
- In the mixer grinder add coconut, garlic pods, cumin seeds and green chilies and grind it coarsely. [Note: Do not add water.]
In a bowl add 1 1/2 cup of water and add chopped banana stem.
[Note: Before adding banana stem drain off the buttermilk and wash the veggie in running water at least once or twice.]
Add required salt and allow it boil for 10 minutes. Switch off the flame once the veggie turns soft and transparent.
[Tip: You will be able to smash the veggie between your fingers, if it is well cooked.]
Drain off the excess water and keep it aside.
In a pan add oil. Once oil gets heated add mustard seeds and urad dal.
After mustard seeds splutters and urad dal turn golden brown add fresh curry leaves.
Then add cooked banana stem and give a mix. Saute for a minute or two.
[Note: Saute until all water gets evaporated, otherwise the poriyal will be mushy.]
Now add prepared coconut and green chili mixture and mix it well. Cover and cook for a minute or two until raw smell of green chili goes off.
[Note: Usually we used to switch off the flame as soon as grated coconut is added. However here the coconut mixture has green chili so cook for at least a minute.]
After a minute, close it with lid and switch off the flame.
[Tip: Do not transfer it to serving bowl immediately, close it with lid and let it sit for next 5 to 10 minutes which will make raw smell of green chili to goes off.]
[Note: Before adding banana stem drain off the buttermilk and wash the veggie in running water at least once or twice.]
Add required salt and allow it boil for 10 minutes. Switch off the flame once the veggie turns soft and transparent.
[Tip: You will be able to smash the veggie between your fingers, if it is well cooked.]
Drain off the excess water and keep it aside.
After mustard seeds splutters and urad dal turn golden brown add fresh curry leaves.
[Note: Saute until all water gets evaporated, otherwise the poriyal will be mushy.]
[Note: Usually we used to switch off the flame as soon as grated coconut is added. However here the coconut mixture has green chili so cook for at least a minute.]
After a minute, close it with lid and switch off the flame.
[Tip: Do not transfer it to serving bowl immediately, close it with lid and let it sit for next 5 to 10 minutes which will make raw smell of green chili to goes off.]
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Banana Stem – also known as Vazhai thandu in Tamil, Dindu in Telugu, Baalle dindu in Kannada, Unnipindi in Malayalam, Kele Ka Tana in Hindi. Banana stem which has high fiber content, helps in reducing weight. Like banana fruit, stem is also rich in potassium and vitamin B6. It also helps to prevent and cure kidney stones. It helps to remove toxins from our body and it is also helps in digestion.
Ingredient 2:
Curd – also known as Thayir in Tamil & Malayalam, Perugu in Telugu, Mosaru in Kannada, Dahi in Hindi. Curd, a delightful dairy product completes everyday meal in Indian cuisines. Homemade curd would be fresh and creamy which tempt us to eat a cup on one go. My mom used to prepare curd in small earthenware pot which makes curd even more tastier. Since curd is a byproduct of milk, it is also rich in calcium, vitamins and minerals. Though it is derived from milk, it is easily digestable than curd, good for digestion (because of probiotic – live bacteria), improves bone strength, immune system, very good for treating your skin (face pack for tanning) and hair (to treat dandruff), helps in weight loss by burning fat.
Ingredient 3:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 4:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 5:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
Ingredient 6:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Salt – also kown as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Banana Stem – also known as Vazhai thandu in Tamil, Dindu in Telugu, Baalle dindu in Kannada, Unnipindi in Malayalam, Kele Ka Tana in Hindi. Banana stem which has high fiber content, helps in reducing weight. Like banana fruit, stem is also rich in potassium and vitamin B6. It also helps to prevent and cure kidney stones. It helps to remove toxins from our body and it is also helps in digestion.
Ingredient 2:
Curd – also known as Thayir in Tamil & Malayalam, Perugu in Telugu, Mosaru in Kannada, Dahi in Hindi. Curd, a delightful dairy product completes everyday meal in Indian cuisines. Homemade curd would be fresh and creamy which tempt us to eat a cup on one go. My mom used to prepare curd in small earthenware pot which makes curd even more tastier. Since curd is a byproduct of milk, it is also rich in calcium, vitamins and minerals. Though it is derived from milk, it is easily digestable than curd, good for digestion (because of probiotic – live bacteria), improves bone strength, immune system, very good for treating your skin (face pack for tanning) and hair (to treat dandruff), helps in weight loss by burning fat.
Ingredient 3:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 4:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 5:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
Ingredient 6:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Salt – also kown as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 9:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 10:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 11:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.Ingredient 10:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 11:
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