Sunday, September 14, 2008

Vazhaithandu Poriyal

Fibre rich.
Diet food.
Contains lots of water.

Ingredients Needed:
1. Banana Stem (Fibre removed and chopped finely) - 1 cup
2. Moong dal - 1 tablespoon.
3. Salt to taste
4. Sugar - 1/2 tsp - optional
5. Grated Coconut - 2 tsps
6. Turmeric Powder (optional)

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard Seeds
3. Urad dal
4. Curry leaves
5. Broken Red Chilli
1. Heat Oil in a Kadai/Pan and temper with Ingredients.
2. Add Moong dal and less than 1/4 cup of water and cook for 3 minutes, covered with lid.
3. Add the main ingredient, Banana Stem, Salt and cook till done.
Lastly, sprinkle the grated coconut and sugar and fry for a minute.

....Serve this with Sambar Rice....

1. If the stem is very tender no need to add Turmeric.
2. After Cutting the stem keep it soaked in diluted buttermilk to prevent it from darkening.


Daily Meals said...

Hi Menu Today! Heard about this dish...but haven't tried it yet...looks great...

Madhoo.S.Gargya said...

Hi MT. Banana stem (Vazhathandu) is a vegetable that is known to have medicinal values especially in the treatment of kidney stones.....unfortunately we don't get vazhathandu here in the US...but thanks for the nice recipe.

Divya Vikram said...

Great diet recipe..I am conducting a diet food event..You can send this for the event

Sia said...

oh wow... i haven't seen any banana stem here or else i would have made this right now!

Prema Sundar said...

I love vazhaithandu priyal very much.. Its very good for health too. but we don't get it here in US..

Vcuisine said...

We don't get good ones here MT. But in Chennai you get very tender ones for a throw away price. Nice.

Rava ladoo is tempting really! I like the taste very much. Viji

Ravi said...

Hi, I stumbled upon your blog today from Tamilcuisine link and was amazed to see some rare recipes. You have samba-kosthu too! wow!! Then hope you know about sojji (most people generally refer to kesari as sojji but people from Chidambaram/Mayavaram belt would know the other sojji) and therattipaal (again, most people refer to paal kova as therattipaal but this one is actually made from jaggery and coconut usally made as kalyana palahaaram). Thanks for sharing your lovely recipes!


Your way of making and mine is the same,even in soaking in butteermilk mixed water:)

Shivapriya said...

Hey MT,

Where did u manage to get banana stem? We also make this dish.

Menu Today said...

Hi Vijaya,

Try this dish when time permits.. Really good one. Thanks.

Hi Madoo,
Here in singapore it is easily available. Thanks a lot.

Hi Divya,
Thanks, Surely will send this entry soon.

Hi Sia,
Thanks a lot.

Hi Prema,
Thanks. You are always welcome to singapore.

Hi Viji,
In singapore also we get good ones. I often make this or more kottu. Thanks for visiting.

Hi Ravi,
Thanks for visiting my blog. Soon I will try to post the recipes. Thanks once again.

Hi Raks,

Hi Shivpriya,
It is easily available in singapore.Thanks

David said...

what is the point if it is available in singapore??

ppl are suffering without it in the us :-)

Hema said...

This is exactly the same way my grandma taught me to cook this.. except for the coconut.. nice recipe

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