Banana Stem Recipe – Authentic South Indian Vazhathandu Poriyal

Last Updated on 2 months by Neha Deshmukh

Banana Stem Recipe – Authentic South Indian Vazhathandu Poriyal

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Vazhathandu Poriyal, a simple yet incredibly flavorful stir-fry made with banana stem. Growing up, my grandmother always made this, and the slightly crunchy, subtly sweet, and wonderfully spiced poriyal was always a highlight of our meals. It’s a dish that truly embodies the flavors of South India, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Banana Stem Poriyal (Vazhathandu Poriyal) is more than just a delicious side dish. It’s packed with fiber, incredibly healthy, and surprisingly easy to make once you get the hang of preparing the banana stem. It’s a fantastic way to add a unique texture and flavor to your plate, and it pairs beautifully with rice, sambar, and rasam. Plus, it’s a wonderful way to explore the diverse culinary landscape of South India!

Ingredients

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

• 1 whole Banana stem
• 1 tbsp moong dal (split yellow lentils)
• 0.5 tsp sambar powder or red chilli powder (adjust to your spice preference)
• 0.25 tsp turmeric powder
• As needed Salt
• 1 tbsp Coconut oil
• 0.5 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 2 tsp Chana dal (split Bengal gram)
• 0.5 tsp Cumin seeds
• 5 Garlic cloves
• Few Curry leaves
• 0.25 cup grated Coconut
• To garnish: Coriander leaves

Ingredient Notes

Let’s talk about these ingredients! Banana stem, or Vazhathandu as it’s known in Tamil, is a real star. It has a slightly astringent taste when raw, which is why the buttermilk soak is so important – it mellows out the bitterness beautifully.

You’ll find banana stem used quite differently across South India. In Kerala, it’s often used in thoran (stir-fries) and even in fish curries. Tamil Nadu loves it in poriyals like this one, and Karnataka uses it in palya dishes.

Speaking of buttermilk, don’t skip it! It not only prevents the banana stem from turning brown but also removes that raw taste. And when it comes to coconut oil, I always prefer using a good quality, cold-pressed coconut oil. It really elevates the flavour. Refined coconut oil works in a pinch, but the aroma isn’t quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to prepare the banana stem. Remove the outer layers until you reach the tender, pale inner portion. Chop this into rounds, about 1/4 inch thick.
2. Place the chopped banana stem in a bowl and cover it with buttermilk. This is crucial to prevent browning and remove any bitterness. Let it soak while you prep the other ingredients.
3. Now, finely chop the banana stem rounds into small cubes, keeping them submerged in the buttermilk until you’re ready to cook.
4. Drain the buttermilk from the banana stem and give it a good squeeze to remove excess liquid. Mix it with the moong dal and a pinch of salt. Let this sit for about 15 minutes – you’ll notice more water release, which you should discard. This step is key to getting the right texture.
5. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. When they splutter, add the urad dal, chana dal, cumin seeds, and garlic cloves. Sauté for a minute until the dals turn golden brown.
6. Add the curry leaves and sauté for another 30 seconds. Now, add the drained banana stem and turmeric powder. Sauté for 2-3 minutes, stirring frequently.
7. Sprinkle a little water (about 2-3 tablespoons) over the banana stem, cover the pan, and cook on low heat for about 8-10 minutes, or until the banana stem is tender but still has a slight crunch.
8. Finally, stir in the sambar powder (or red chilli powder) and grated coconut. Cook for another 2-3 minutes, allowing the flavors to meld together.
9. Garnish with fresh coriander leaves and serve warm!

Expert Tips

Want to make this poriyal perfect every time? Here are a few tips I’ve learned over the years:

• Choosing a Tender Banana Stem: Look for a banana stem that feels firm but yields slightly to pressure. Avoid stems that are too hard or have dark spots.
• Avoiding Bitterness: The buttermilk soak is your best friend here! Don’t skimp on the soaking time.
• Getting the Right Texture: You want the banana stem to be tender but still have a bit of a crunch. Don’t overcook it!

Variations

This recipe is pretty versatile. Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the coconut oil with any other plant-based oil like sunflower or avocado oil.
• Spice Level: If you like things spicier, add a little more sambar powder or red chilli powder. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This poriyal is a common sight during Onam Sadhya in Kerala and is also often made during other South Indian festivals.

Serving Suggestions

Vazhathandu Poriyal is best served warm as a side dish. It goes wonderfully with:

• Sambar Rice
• Rasam
• Curd Rice
• Any South Indian curry and rice combination

Storage Instructions

Leftover poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

1. What are the health benefits of including banana stem in your diet?

Banana stem is incredibly nutritious! It’s rich in fiber, which aids digestion, and is also a good source of potassium, vitamin C, and antioxidants.

2. How do I know if the banana stem is tender enough to use?

It should be easily pierced with a fork, but still have a slight resistance. You don’t want it mushy!

3. Can I skip soaking the banana stem in buttermilk? What will happen if I do?

You really shouldn’t skip the buttermilk soak. Without it, the banana stem will be quite bitter and may also discolor quickly.

4. What is the difference between using sambar powder and red chilli powder in this recipe?

Sambar powder adds a more complex flavour profile with a blend of spices, while red chilli powder simply provides heat.

5. I don’t have access to fresh curry leaves. Can I use dried ones, and if so, how much?

You can use dried curry leaves, but the flavour won’t be as vibrant. Use about 1 teaspoon of dried curry leaves for every 5-6 fresh leaves.

6. Can this poriyal be made ahead of time?

While it’s best enjoyed fresh, you can prep the banana stem and the spices ahead of time to save some cooking time.

Enjoy making this delicious and healthy Vazhathandu Poriyal! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!