Vazhaithandu Poriyal with Black channa recipe. Vazhaithandu is a unique vegetable rich in fiber and other nutrients. For some people, it might be new to eat banana stem but, in south India, banana stem is a common vegetable, particularly in villages/town. Mostly Banana stem is popular for its medicinal benefits. In Ayurveda medicine, it is used to cure the kidney stone. So it is good to include banana stem in our diet frequently. The only disadvantage is, cleaning the Banana stem is time-consuming. If you want to know how to clean the banana stem Please check this link.
This Vazhaithandu poriyal with Black channa is an Interesting recipe. A few years back, I found this recipe in a blog. I have made a few changes and, here I am presenting the recipe to you all.
I hope this recipe encourage you all to include Banana stem in your diet or introduce to your family if you haven’t tried it before. Check out other Banana stem recipes like Vazhaithandu Pachadi.
Check out my favorite products here.
Ingredients:
- 1 cup of Vazhaithandu(raw Banana stem)
( finely chopped and well cooked, with a half cup of the cooked in water) - 1 cup of Black channa
(pre-cooked with a half cup of cooked in water) - 3 tbsp of oil
- 5- curry leaves
- 1 – dry red chili
- 1 to 1.5 tsp of salt(adjust to taste)
- 1/4 tsp of turmeric powder
- Coconut Masala
Coconut Masala:
- 2-3 tbsp of oil
- 1 – dry red chili
- 1- garlic clove(medium-size)
- 1/2 tsp of cumin seeds
- 100 grams of shallots
- peanut size tamarind
- 3 tbsp of coconut grated(only white)
Procedure :
Step 1:
In a pan heat required oil and fry the red chili, cumin seeds, and garlic until garlic is golden. Then, add in the shallots fry until soft and translucent. Add in the tamarind and coconut and, mix for 2 seconds and turn off the stove. Transfer the ingredients to a plate and let it cool. Once it is cooled then, grind into a thick and smooth paste. While grinding, if required, add little water. Keep the coconut Masala aside.
Step 2:
In a pan heat required oil and when oil is hot fry the curry leaves and dry red chili for a second then, add in the coconut Masala. Saute the coconut Masala for 2 minutes. Add in the pre-cooked vazhaithandu(banana stem) and black channa(kadalai) with some cooked in water. Season the vazhaithandu Poriyal with some salt and turmeric powder. Mix the curry very well until well combined, let it simmer for a few minutes. Once the raw smell goes away and the vazhaithandu Poriyal becomes thick, mash few black channa(kadalai) and turn off the stove.
Serve the Vazhaithandu Poriyal with curd rice/rasam rice/chapati or with white rice.
Note :
1. Increase or decrease the water level to adjust the consistency of the vazhaithandu poriyal as you like.
2. This vazhaithandu poriyal can be served thick or semi gravy consistency.
