Vazhai Thandu Poriyal | Plantain Stem Stir Fry Recipe

A simple south Indian Style plantain stem stir fry with the spicy touch of chilli and dash of fresh coconut.

Hi friend hope you all enjoyed the  wonderful start of the new year 2013 and I welcomed it in a most joyous way with lots of celebration. Coming to today's recipe a simple and healthy stir fry using plantain stem also known as banana stem and popularly known as vazhai thandu in tamil. 

Vazhai thandu is rich in fiber. Fiber content vegetables plays a vital role in weight management. The stem of the plantain helps to stimulate kidney function . Also believe
d by people that it eliminates kidney stones. Stem is used in cooking stir fry, dhal, kootu, curry,salad and juices.&nbcp;The taste of the stem will be astringent and mild bitter. While cooking this is eliminated to an extent. 

Health Benefits:

Being rich in dietary fiber, it ease constipation. 

Its juice helps to cure ulcer, weight reduction, acidity.

It is also rich is potassium and vitamin b6. Thus improved body to fight against infection.

Prepartion & Cooking Time: 35-40minutes
YIELD: 2-3 servings

Ingredients:

Plantain Stem/ Vazhai Thandu- 4" inch stem

Green chilli -4no.

Freshly Grated Coconut- 2tbsp 

Salted Buttermilk -1cup

Curry leaves few springs

For Seasoning:

Mustard Seeds-1tsp

Cumin Seeds-1tsp

Urad Dhal-1tsp

Oil- 2tbsp

Salt To Taste

Asafeotida / Hing-1tsp

* Buttermilk needed to soak the chopped plantain stem to avoid discoloration and also to overcome the astringent(tongue feels rough and dry) taste.

Method:

1. Remove the thick and tough outer covering of the stem and use the inner edible part for cooking. Cut into circles and remove the thread kind of fibers using finger tip.
2. Cut into small cubes. Place them in the buttermilk. Using fork stir the buttermilk so that the additional fiber part of the stem sticking to the edges can be removed. 
3. Heat a fry pan with oil. Add mustard and wait till it splutter. Add cumin, urad dhal, split green chilli and fry for few minutes.
4. Add asafeotida, curry leaves and plantain stem (discard soaked buttermilk water). Cover and cook on medium slow flame for 10 minutes. Sprinkle some water occasionally to let the plantain cook faster.
5. Finally check for the salt and add grated coconut. Stir well and serve with rice and kara kulambhu.

Note:

To prepare plantain stem juice finely smooth into smoothie with buttermilk and salt added. Drink this before morning breakfast.

The outer cover can be used to cure heat burns. Or use to serve the food like I did below.

Related Posts:

Vazhiapoo Vadai

Plantain Chops

Kache kele Ka Cutlet

Vazhaipoo Chutney