Last week this banana stem caught my eyes in nearby Indian grocery store…Halve I used in making soup and halve I made into healthy poriyal…I thought my lil one won’t take as he usually spill the onion chunks even but he enjoyed it with hot piping rice…It’s like making other poriyals but it will be helpful for beginners to clean and cut banana stem.
Ingredients
Banana Stem – One 6″ Stem Or Chopped 1Cup
Onion – 1 Medium (or 6 Numbers of Shallots/Small Onion also works well)
Chana and Urad Dal – 3 Tbsp (You Can reduce a bit)
Red or Green Chilies – 2-4 Numbers (As Per your need)
Red Chili Powder or Homemade Sambar Powder – 2tsp
Shredded Coconut – 2 Tbsp
Turmeric Powder – 1/4tsp
Mustard Seeds – 1/4tsp
Curry Leaves – Few
Oil – 1 and 1/2 Tbsp
Sail – As Needed
Method
- I picked the banana stem from store like this (Pic 1), so peel the outer layer completely(Pic 2).
- Wash the inner stem and trim the edges which are brown in color.
- Fill 1/2 to 3/4th pan with water(Pic 3) and start chopping the stem using knife to small pieces(Pic 3)…
- While chopping you may get the fiber/naar, try to remove as much as you can.
- Add the chopped pieces in water till use(Pic 3), also use veg peeler n stir in circular motion, you may get the fiber stuck to the peeler, it is one easy way to remove the fiber, check picture here.
- Add the chopped banana stem in pressure cooker with 1/3cup of water and 1/4tsp salt for 1-2 whistles(Pic 4).
- You can cook in stove top after the tempering process as well but it takes bit time to cook.
- Heat oil in a kadai, temper mustard seeds in hot oil, followed by chana and urad dhal.
- When dal turns brown add chopped onion, salt, curry leaves, turmeric and red chili/sambar powder.
- Drain the excess water from cooked banana stem and add it along with shredded coconut(Pic 5).
- Stir for few more minutes, adjust salt and remove from heat.
- This stir fry can be taken alone or with cooked rice or as a stuffing in parathas.
Notes
- Don’t discard the banana stem stock, use it in making soup.
- You can skip coconut here.
Hi ,
Like your recipe. Does anybody know where to get the banana stem in Bay Area , california ?
Thanks
Alex
I don't add redchilli powder sangi.They want the white colour poriyal.But ur version sounds awesome with that colorful thandu poriyal…will bookmark da.
Nice presentation, vazhai thandu is my fav but I don't get these here that often and this one makes me drool!
yummy preparation
Delicious dish.
Yummy curry.. Loved how you presented it..
I wannaa go home now:( love vazhaithandu..love the poriyal and ur presentation.
i too like this in form of kootu ..simply tasty …
Super like, my favourite stir fry..
Like the dish as well as presentation.
Ahh…!!! Looks so yummy and delish!!
Super sangee..i never get a chance to cook this in these 7 yrs, missing it badly…lucky you 🙂
very healthy and yummy stir fry…nice presentation 🙂
very healthy n tasty poriyal..
my all time fav.. I miss these here
Nice — Haffas Kitchen
Ohhhh!!! Just fell in love with the first picture.
wow a lovely presentation with banana stems …a different of serving too …lovely post sis
Traditional preparation!
Very tasty and healthy poriyal ..Nice presentation dear 🙂
healthy stir fry.. Love the presentation
Healthy and tasty poriyal …loved the presentation, Nice click
Lovely presentation sangeetha. Im usre sure it must have tasted awesome with hot rice.
loved the presentation.. healthy and delicious poriyal..
Very healthy and deliicous stir fry 🙂 looks very inviting !!
lovely, tasty stir fry.