Banana Stem Poriyal Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Banana Stem Poriyal Recipe – Authentic South Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Banana Stem Poriyal. It’s a simple, yet incredibly flavorful South Indian side dish that my grandmother used to make, and honestly, it’s a taste of home for me. It’s surprisingly easy to make, and packed with goodness. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Banana Stem Poriyal (also known as Vazhaithandu Poriyal) is more than just a tasty side dish. It’s light, refreshing, and a fantastic way to add some unique texture and nutrition to your meal. It’s perfect with rice and dal, or even as a side with your favorite South Indian curries. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delicious poriyal:

• 1 cup tender banana stem (vazhaithandu), finely chopped
• 1 cup fresh thick curd
• 1-2 nos green chilies
• 1 inch ginger (optional)
• As needed salt
• 1 tsp cooking oil
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 pinches hing (asafoetida)
• Few curry leaves
• Few coriander leaves

Ingredient Notes

Let’s talk ingredients! Banana stem is the star here, and it’s incredibly good for you. It’s a great source of fiber and helps with digestion – more on that later in the FAQs!

Now, about the tempering. Every South Indian household has their own little twist. Some add a pinch of turmeric, others a dried red chili. Feel free to experiment!

And please, please use fresh, thick curd. It really makes a difference in the final flavor and texture. If you can’t find thick curd, you can strain regular yogurt through a cheesecloth for a few hours to thicken it up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to prep the banana stem. Peel and discard the tough outer layers. Then, slice it into discs, and carefully remove those fibrous strands – this is the most time-consuming part, but totally worth it! Finally, chop it finely.
2. To prevent discoloration, soak the chopped banana stem in a bowl of water mixed with 2 tsp of curd or buttermilk. This keeps it nice and crisp.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, hing, curry leaves, green chilies, and ginger (if using). Let this temper for about 30 seconds, until fragrant.
4. Drain and squeeze out all the excess liquid from the banana stem. Add it to the tempered spices, along with salt and coriander leaves. Mix everything well.
5. Cook for about 5-7 minutes, stirring occasionally, until the banana stem is slightly softened.
6. Just before serving, gently stir in the fresh curd. Don’t overcook it after adding the curd, or it might curdle. Serve immediately!

Expert Tips

• Preparing Banana Stem: Don’t skip the soaking step! It’s crucial for preventing discoloration and keeping the banana stem tender.
• Texture is Key: You want the banana stem to be slightly crunchy, not mushy. So, don’t overcook it.
• Balancing Flavors: Adjust the amount of green chilies to your spice preference. A little ginger adds a lovely warmth, but it’s totally optional.

Variations

• Vegan Adaptation: Swap the fresh curd for a plant-based yogurt – cashew or coconut yogurt work beautifully!
• Spice Level: If you like things extra spicy, add another green chili or a pinch of red chili powder. My friend, Priya, always adds a tiny bit of sambar powder for an extra kick.
• Festival Adaptations: This poriyal is often served as part of the Onam Sadhya (Kerala’s elaborate vegetarian feast). It’s also a lovely addition to any South Indian festival meal.

Serving Suggestions

Banana Stem Poriyal is best served immediately. It pairs wonderfully with:

• Steaming hot rice and a simple dal
• Sambar and Idli/Dosa
• Any South Indian curry – it’s a great way to add some freshness to the meal.

Storage Instructions

This poriyal is really best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture might change slightly, but it will still be tasty!

FAQs

• Is banana stem good for digestion? Absolutely! It’s packed with fiber, which aids digestion and helps keep things moving. It’s also believed to help with weight management.
• How do I prevent the banana stem from turning brown? Soaking it in water with curd or buttermilk is the key! The acidity helps prevent oxidation.
• Can I make this poriyal ahead of time? Not really. The banana stem tends to get soggy if it sits for too long. It’s best to make it just before serving.
• What is hing (asafoetida) and where can I find it? Hing is a pungent spice used in Indian cooking. It adds a unique savory flavor. You can find it in most Indian grocery stores, or online.
• Are there any health benefits to eating banana stem? Plenty! Besides aiding digestion, it’s also a good source of Vitamin B6, potassium, and antioxidants. It’s a truly underrated superfood!

Enjoy making this delicious and healthy Banana Stem Poriyal! Let me know how it turns out in the comments below. Happy cooking!