Southindian Style: Banana Stem Stir Fry Recipe ( Vazhaithandu Poriyal Recipe )

Banana stem stir fry is normally prepared across Tamilian homes. We prefer to prepare this dish with Kara Kuzhambu (Tamarind based curry) and steam cooked rice. I have posted many recipes with banana stem do prepare all of them.

First step we should know how to clean banana stem. Here's a detail video how to clean.

Recipe Video for Banana Stem Stir Fry is Posted on Vidyascooking Youtube Channels in English and Tamil Subscribe for more content and recipes 😊

Ingredients Banana Stem Stir Fry:

2 Cups Cleaned Banana Stem

1 Cup Cooked Split Chickpea Dal

1/4 Tsp Turmeric Powder

1 Large Onion

1 Whole Garlic 

5 Sprigs Curry Leaves

1/4  Tsp Mustard Seeds

1/4  Tsp Black Gram Dal

1/4  Tsp Cumin Seeds

1/4  Tsp Asafetida

3 Dried Red Chilies

Oil as required

Coriander for garnish

Salt as per taste

Prep:

Wash and soak Chana dal for 15 minutes. Drain the Chana dal and add it to a container with water for every 1 cup Chana dal add 1 cup water and 1/4 tsp turmeric powder cover the pressure cooker place a whistle and cook the dal for 1 to 2 whistles. the dal should not get mushy it should retain a slight bite to it.

Please follow the steps and clean the banana stem from the video, soak the chopped banana stem in buttermilk for 15 minutes before use.

Peel, wash and roughly chop onion.

Peel, wash and crush garlic.

Separate curry leaves from stem and rinse well, drain and reserve.

Break the dry red chilies into halves and reserve.

Separate coriander leaves from stem, rinse twice and finely chop.

Method:

Heat 2 tbsp oil in a wok on medium flame.

Add mustard, cumin and black gram dal allow all the ingredients to splutter.

Next add dried red chilies, curry leaves, garlic and onions and fry till onion turns transparent.

Add asafetida and fry the onions.

Drain and add banana stem and fry for another minute.

Add 1 cup water and salt as per taste stir and cook the banana stem till tender and not mushy.

Cover and cook the banana stem till all the water/moisture has evaporated.

Add the dal and stir well cover and cook for another 5 minutes.

Remove the wok from flame stir once and dish out, garnish with finely chopped coriander and serve hot with stem cooked rice...Enjoy!