Vazhaithandu Poriyal

Method

1. 1

   Prepare banana stem: Peel outer fibrous layers of vazhaithandu (banana stem). Cut the inner white core into thin round slices, then finely chop. Soak immediately in buttermilk or yogurt water to prevent browning.

2. 2

   Drain and rinse: Drain the soaked banana stem and rinse under cold water.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add banana stem: Add the drained banana stem. Season with half tsp turmeric and salt.

6. 6

   Cover and cook: Cover and cook on low-medium heat 10-12 minutes until the banana stem is completely soft.

7. 7

   Open and dry: Cook uncovered on high heat 2-3 minutes to remove excess moisture.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. Banana stem is mild so seasoning matters.

10. 10

    Serve: Vazhaithandu poriyal is a traditional Tamil Nadu side dish known for its digestive properties. Serve with rice, sambar and rasam.