Vazhaithandu Curry / Vazhaithandu Poriyal / Banana Stem Curry / Banana Stem Poriyal

Without realising the amazing health benefits of Banana stem, I had been enjoying the Vazhaithandu recipes since childhood. My mom used to bring 2 or 3 white sticks of Banana stem from market often and she never got tired of cleaning the banana stem. I used to notice the way she cleaned and cut them into thin rounds and the way she carefully extracted them out of the thin threads that was coming in every step of cleaning. Though I did not have any interest then, I simply noticed and the process got registered in my mind. Now, due to health reasons, I wish to bring the same goodness into my kitchen by adopting her techniques in everyday cooking. Happy to see Banana Stems in the Indian Grocery stores nowadays and I grabbed them quickly fearing that it might be taken by someone like me without glancing at the price even. I will post all the recipes that we could make using this Banana Stem. We could make Vazhaithandu ( in Tamil ) curry, Vazhaithandu Mor Kootu ( Curd gravy ) and Vazhaithandu Curd Raita, etc.,Though the cleaning process is cumbersome, once you know the technique of the process, you can prepare the Banana stem recipes in no time.

I added few Moong dal ( Payatham Paruppu ) along with the Banana Stem in my curry just to inject some protein into it. You can make this even without moong dal too. Little addition of moong dal enhances the taste of curries like cabbage, banana stem, beans, etc.,  

Looking at the health benefits of Banana Stem, its has a high source of fiber, eases constipation, helps in weight reduction, can reduce stomach pains, increases body immunity, suppresses the formation of kidney stones, etc.,

Ingredients

Banana Stem - 1 of any size.

Moong dal - 1/4 cup

Oil - 3 tsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Jeera - 1 tsp

Urad Dal / Ulutham Paruppu - 3 tsp

Curry Leaves - 5 or 6

Green Chillies - 2 or 3 medium. 

Salt - As required

Fresh Coconut flakes - 1 tbsp

Method
In a small cup, soak the Moong Dal in water before you start cutting the Banana stem.Take out the outer layer of the Banana stem one by one till you get the round firm banana stem at the center.

Basically, we are not going to use any of these outer covers so discard them.

Before cutting the Banana Stem, take a vessel with some diluted buttermilk ready. This is mainly to add the chopped banana stem pieces into it to avoid discolouration. Cut the Banana stem into thin rounds from one corner. Take out the thin threads coming out during the process using your fingers as below.

Continue the process by following the same process and drop the chopped banana stem pieces into the vessel.

In the cooking pan, add some oil and do the tempering by adding the hing, mustard seeds, jeera, urad dal, curry leaves. Add the soaked moong dal into the pan along with little water enough to cook the Moong dal. Cover the lid and allow the dal to get cooked three fourth. While the dal is getting cooked, drain the banana stem pieces from the vessel and keep ready. Add them into the pan and smear some water and cover the lid.
In 3-4 minutes, the banana stem along with the dal would get finely cooked with the steam inside. Add required amount of salt into the pan and allow them to cook for another minute. Finally add fresh coconut flakes at the top and switch off the flame.

Tips / Suggestions
Try to make the curry as soon as you get the Banana stem from the market as it looks more whiter and richer in all nutrients.
Avoid adding more water into the pan while cooking as they get smashed. Water content in the banana stem itself is sufficient for them to get cooked with the steam inside on low flame.
Try to include this healthy vegetable in your cooking at least once in two weeks and enjoy the benefits.

For weightloss, drink the diluted buttermilk from the vessel after draining the banana stem pieces from it. Its suggested to be taken in empty stomach.