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!

Masala Idli Recipe

Masala idli is a classic south Indian tea time snack. We normally use all the leftover idles from breakfast and prepare such dishes. This is my own recipe and not copied or recreated anyone's recipe. 

Recipe video posted on Youtube English Channel 😊

Masala Idli Recipe:

10 Idles

1 Large Onion

3 Green Chilies

2 Sprigs Curry Leaves

1 Tbsp Coriander Leaves

5 Pods Garlic

1/2 Inch Ginger 

1 Tbsp Lime Juice or Tamarind Extract

1/4 Tsp Asafetida

1 1/2 Tbsp Vangi Bath Masala

Salt as per taste

Oil for frying

1 tsp Ghee

Prep:

Use chilled or frozen idli for this recipe.

Cube the idli and freeze it.

Peel, wash and finely chop the onion.

Wash and finely chop chilies.

Separate coriander leaves rinse twice, drain and finely chop.

Peel, wash and finely chop ginger.

Peel, wash and finely chop garlic.

Separate curry leaves rinse twice, drain and reserve.

If you want to prepare vangi bath powder from scratch  please follow the link: Recipe

Vangibath recipes on Vidyascooking

Method:

Heat 1 1/2 cups oil in a wok on low flame, allow to reach smoking point.

Gently drop the frozen idly cubes in hot oil and fry it for 2 minutes on each side till golden.

Drain the idly pieces and reserve on a plate. Follow the same step and fry all the idly cubes. The oil temperature may reduce from cold idly cubes keep adjusting the flame between medium and high flame while frying.

Heat a wok with 1 tsp oil and 1 tsp ghee. Add finely chopped onion, curry leaves, chilies, ginger and garlic fry the onion till transparent.

Add vangi bath masala and fry the onion for few seconds.

Add the fried idly pieces and fry for a minute in the masala.

Sprinkle some water and toss the idly once more, allow the idly to cook and fry in the masala for another minute.

Garnish with finely chopped coriander and lime juice...serve hot and enjoy!

Banana Halwa (Nendran Halwa/ Plaintain Halwa)

Banana Halwa is a nutritious and healthy snack / dessert. We can reheat this halwa for 30 seconds and serve it warm. Banana halwa stores well in a airtight container upto 3 weeks and for a month if refrigerated.

Recipe Video on Youtube 😊

Ingredients:
300 Grams Nendran Banana (Ripe Plantain)
450 Grams Jaggery Cane Sugar
300 ML Coconut Milk
4 Tbsp Sugar
15 Pods Green Cardamom
15 Cashews
15 Almonds
3 Tbsp Melon Seeds
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
4 to 5 Tbsp Coconut Oil
Pinch Salt

Prep:
To prepare coconut milk heat 2 cups lukewarm water. Clean fresh coconut, peel and chop coconut into tiny pieces.

Add the coconut to a mixer and pulse twice add small amount of Luke warm water and grind to form smooth paste.

Add the ground coconut paste to a sieve squeeze and extract coconut milk. Follow this step and extract coconut milk from one entire coconut. Reuse the ground coconut paste, add it back to the mixerjar grind it with Luke warm water and extract milk second time and reserve.

Chop cashews and almonds.

In a mixer jar add sugar and cardamom grind to form fine powder and reserve.

In a mixer jar peel slice and add the plantain grind to form smooth paste and reserve.

In a wok or heavy bottom pot add the crushed cane sugar, followed by cardamom powder and 1 small glass water stir and melt the jaggery and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 2 tbsp coconut oil. Place on low flame, start adding the chopped almonds, cashews and melon seeds fry till light pink, strain and reserve on a plate.

Add the ground banana paste, coconut milk to the pot.

Place a sieve on the pot strain the melted jaggery.

Stir well allow to boil on high flame, place it on medium flame occasionally stir and reduce till stick dough like consistency.

Add corn flour and all purpose flour to a bowl. Add a pinch of salt and water, dilute and prepare a slurry.

Add the slurry to the halwa stir well. Add 2 tbsp coconut oil and stir well. Add fried nuts reserve some for garnish, and stir till well combined.

Once the halwa is thick and starts forming ball consistency, transfer to a plate or desired dish top with reserved fried nuts allow to cool then slice into equal cubes and serve...Enjoy!

Cheese Paniyaram Recipe

Paniyaram meaning snack or tiffin in Tamil dialect. Traditionally this dish is prepared with a plain rice fermented batter. According to culture and current trends there are many paniyaram recipes with meat fillings to chocolate. This cheese paniyarams are perfect for a sunday breakfast or weekday tiffin. Growing up my mom or granny would always prepare these paniyarams as after school snack.

Panniyaram Recipe Video in English

Cheese Panniyaram Ingredients:

500 ML Idly or Dosa Batter

1/4 Cup Cheese Cut into Tiny Cubes

1/4 Tsp Each Cumin and Mustard 

1/4 Tsp Asafoetida

6 Cashews Finely Chopped

2 Green Chillies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

2 Sprigs Coriander Finely Chopped

1/2 Cup Onions Finely Chopped

1/2 Tsp Salt

Oil and Ghee as required...

Method:

Heat a wok on medium flame with 2 tsp ghee and 1 tsp oil.

Once the oil and ghee has heated, add mustard seeds and cumin seeds allow to sputter.

Add asafetida followed by curry leaves, finely chopped chilies and onion, fry the onions for a minute.

Add 1/2 tsp salt and cashews fry the onions until golden and remove from flame. Allow the onions to cool down completely. 

Add the fried onion to the batter and mix well, if need add salt to the batter and mix well.

Heat a paniyaram pan on medium flame. Add ghee and oil allow to heat well.

Ladle the batter into the paniyaram pan half way and place the cheese in the middle.

Ladle more batter over the cheese to cover and seal it.

Gently flip and fry the paniyarams for a minute on each side and flip and fry until the paniyarams turn golden in color.

Drain the paniyarams on Kitchen towel and serve hot with chutney...Enjoy! 

 

Raw / Plantain / Vazhakkai 65 Recipe

Plantain 65 is a vegetarian / vegan starter come sidedish. We serve this dish as a side southindian meals, pairs well with, lemon rice, veg pulao, sambar rice or rasam rice.

Recipe video on Vidyascooking Channel 😊

Plantain 65 Ingredients:

2 Large Raw Banana = 300 Grams

1 Tbsp Garam Masala or Kitchen King Masala

1 Tbsp Ginger and Garlic Paste

1 Tbsp Coriander Powder

1 Tbsp Chilly Powder

1/2 Tbsp Jeera Powder or Cumin Powder

1/4 Tsp Asafoetida

1/4 Tsp Ajinomoto (Optional)

1/4 Tsp Orange Food Color

3 Sprigs Curry Leaves

3 Green Chilies Slit

Salt as per taste

Oil for frying

Garnish: Lime Juice, Pepper Powder and Coriander Leaves

Prep:

Wash the raw banana and pat it dry. Using a sharp knife remove the stem followed by the shiney outer skin which contains fiber and not edible.

Do not peel the entire skin we need to remove only the surface of the skin.

Place a pot of water to soak the chopped raw plantain once chopped.

Chop the plantain into 1/2 inch coins and chop it into half moons and place in water. This way the plantain will not discolor and will remain fresh.

Wash, slit and reserve the green chilly and curry leaves. We can finely chop the curry leaves and add it to the plantain. 

Method:

Add the slit green chilies, curry leaves, ginger and garlic paste to the plantain.

Add garam masala, coriander powder, asafoetida, chilly powder, cumin powder, orange food color, rice flour, corn flour and maida to the plantain.

Add ajinomoto, salt, sprinkle water gradually and mix the plantain till all the ingredients are well incorporated and stick to the plantain. Allow the plantain to rest for few minutes on the kitchen counter while the oil heats up for fring.

Heat enough oil for frying in a wok on medium flame.

Once the oil heats up gently drop the plantain pieces separated and not bunched, fry for 2 minutes on each side till the plantain turns crispy.

Fry the plantain till golden in color, drain from excess oil and reserve.

We can divide and fry the chilies and curry leaves along with every batch of plantain, this adds to the aroma and taste.

Serve the plantain 65 as hot as a starter or with southindian meals and enjoy 😉

Gobi 65 Recipe on Vidyascooking Channel

South Indian Style Wok Roasted Plantain and Potatoes Recipe (Vazhakkai Urulai Varuval)

Wok roasted plantain and potato is a traditional tamilian cuisine prepared for festivals and large family gatherings. This side dish pairs well with sambar rice, rasam rice or with roti. It is a vegan /gluten free recipe. 

Subscribe to me on Youtube Tamil and English Channels for regular updates 😊

Ingredients: 
150 Grams Plantain 
150 Grams Potatoes 
1 Large Onion (Peeled and Finely Chopped)
4 Green Chilies (Slit)
1/2 Inch Ginger (Peeled and Crushed)
3 Sprigs Curry Leaves 
1 Tbsp Chilly Powder 
1/2 Tbsp Turmeric Powder 
1 Tbsp Coriander Powder 
1/4 Tsp Asafoetida 
1 Tbsp Tamarind Pulp 
2 Tbsp Oil 
Salt as per taste...

Method:
Heat a heavy bottom pot or wok on medium flame. Add the potatoes 1/2 tsp chilly powder, 1/2 tsp coriander, 1/2 tsp turmeric powder and salt. Add enough water to cover the potatoes stir once, cover and cook till potatoes are cooked and tender. 

Drain and reserve the potatoes. In the same water add the plantain add water if needed cover and cook the raw banana till tender it will hardly take five minutes to cook. Once the plantain has cooked remove from flame and reserve. 

Heat a wok on medium flame with oil. Add the crushed ginger, onion, chillies, curry leaves and asafoetida fry all the ingredients till onion turns transparent. 

Add the remaining chilly powder and coriander powder to the onions and fry till the raw flavor reduces and the oil surfaces on the sides.

Add the cooked potatoes and plantain to the onion masala stir well and fry. spread the veggies in a even layer and fry on each side for five minutes.

Dilute and add the tamarind pulp and fry the veggies roast till the edges turn crispy. Garnish with finely chopped coriander and curry leaves and serve hot. 😊

Basics of Indian Cooking: How to Clean Banana Stem (Vazhaithandu/ Arati Kandam/ Bale Dindu)

Once we master the process of cleaning banana stem, this is a crunchy and flavorful vegetable which can be added in many recipes. Please watch the video shown how my mom cleans this stem without using a peeler. All we need is a good quality serrated knife.

If the banana stem is very fibrous after removing the outer stem, chop the stem into coins and soak the vegetable in a pot of buttermilk (2 tbsp yogurt) or 1/2 lime juice for half hour before preparing any recipe this way the vegetable will soften faster. 

Detail Video How to Clean Banana Stem😉

For salads use lime juice to soften it adds flavor and sour taste, for curries soak in butter milk (2 tbsp yogurt diluted in water).

Banana stem chopped into coins can be used in smoothies or added in sambar (lentil soup).

Banana stem chopped into tiny pieces can be used in salads, curries or stir fries.

Tips for buying and storing Banana Stem:

From october to march there is a huge harvest for banana. In south we harvest banana till may. Try buying banana stem in these months.

Always check for quality of stem it should not be soft when we squeeze it or brown in color. The center core must be hard and white in color.

Until use wrap the stem in newspaper and store it in the refrigerator. We can par boil the stem and also refrigerated until use.

3 Banana Stem/Vazhaithandu Smoothie Recipes

Banana Stem Soup Recipe (Vazhaithandu Soup)

South Indian Banana Stem Salad Recipe (Bale Dindina Kosambari)

Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

Vazhaithandu Kootu Recipe (Southindian Banana Stem Dhal)

Vazhaithandu Kootu Recipe / Southindian Banana Stem Dhal Curry Recipe

Banana Stem Kootu is a typical south indian style dhal very similar to sambar. We prepare kootu as a side dish the reason we call it kootu is because, it can be combined with other side dishes and eaten with rice. Kootu in tamil translates as combination. 

Traditionally kootu is a must serve dish when we prepare a spicy tamarind based fish curry or tamarind curry (pulikuzhambu). Apart from banana stem, kootu is prepared with various seasonal vegetables like (chayote, cabbage, ridge gourd, yellow pumpkin, egg plants, drumsticks and calabash).

Please watch the video how to clean and prep Banana Stem.

Ingredients:

300 Grams Banana Stem (Chopped into tiny pieces)

150 Grams Split Pigeon Peas (Toovar Dhal)

1 Large Onion (Finely Chopped)

1 Whole Garlic (Crushed)

3 Sprigs Curry Leaves

2 Green Chilies Slit

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp + 1/2 Tsp Turmeric Powder

1/4 Tsp Asafoetida

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

2 Dried Red Chilies

1 Tsp Urad Dhal (Split Black Gram)

2 Tbsp Oil

Salt as per taste

Coriander for Garnish...

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

  
Method:
Wash and place dhal in pressure cooker with 1/2 tsp turmeric powder and 1 cup water, cover and cook for 3 to 4 whistles or cook until mushy and reserve.

Please watch the video how to clean banana stem prep the vegetable ahead of time.

In a wok combine finely chopped onions, slit chilies, 1 sprig curry leaves, chopped banana stem, chilly powder, coriander powder, turmeric powder, salt and 1 cup water, we can also use cooked dhal water to cook the vegetable. place on medium flame cover and cook until banana stem is soft.

Once the banana stem has cooked add the dal to the kootu and stir, adjust the moisture level and cook the dhal until its well combined with the banana stem. Adjust the salt as per taste.

Place the kootu on low flame, eventually the curry will reduce. Start tempering, heat a fry pan with oil add the mustard and cumin to hot oil allow to splutter. Break the dry red chilies into halves and fry along with the mustard, add curry leaves and asafoetida fry all the ingredients until the mustard stops spluttering.

Add the tempering to the reduced kootu cover and remove from flame. Just before serving garnish with fresh coriander, stir and serve hot with steam cooked rice or roti and enjoy...😊

You may also be interested to watch Banana stem recipes series posted below:

Banana Stem Smoothie 

Banana Stem Soup

Banana Stem Chaat

Banana Stem Kosambari

South Indian Banana Stem Salad Recipe (Bale Dindina Kosambari)

Banana stem kosambari is a very traditional and auspicious southindian salad, prepared during marriages and festivals. This salad is high in fiber and contains vitamin B6. We highly recommend consuming banana stem regularly specially patients suffering from kidney stones, diabetes and anemic issues. I have shown a detail video how to clean the Banana stem, we have to practice few times to perfect the art of cleaning this vegetable. 

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ingredients:
2 Cups Finely Chopped Banana Stem
1 Cup Peeled, Deseeded and Finely Chopped Cucumber
2 Carrots Peeled and Finely Chopped
3 Sprigs Coriander Finely Chopped
3 Sprigs Curry Leaves Finely Chopped
1/4 Cup Freshly Grated Coconut
1 Lime
1/2 Cup Split Mung Beans (Moong Dal)
1/4 Cup Peanuts
1 Tbsp Mustard Seeds
1/2 Tbsp Split Black Gram Dal
1/4 Tsp Asafoetida
3 Tbsp Oil
Salt as per taste...

Method:

Clean and finely chop banana stem. Soak the finely chopped stem in water. Add juice of one half lime mix well cover and soak until banana stem softens. It took 15 minutes to soften for me. After 15 minutes strain and reserve the banana stem until use.

Wash the split mung beans thrice and soak in a pot of water for 15 to 20 minutes the soaked beans should double in volume. Once the mung beans have doubled in volume drain excess water and reserve.

Heat a wok on medium flame dry roast the peanuts on low to medium flame. Constantly keep stirring till the peanuts start to split and the outer skin starts turning light brown in color. 

Transfer the roasted peanuts on a plate allow to reach room temp. Rub the roasted peanuts between your palms to remove the skin. Reserve only the roasted peanuts.

Heat a wok with 3 tbsp oil, add mustard seeds allow to splutter and reduce. Add black gram dal and fry till the dal turns light brown in color. Add asafoetida allow to splutter remove from flame and reserve.

In a mixing bowl combine the banana stem, finely chopped carrots, cucumber, coriander, curry leaves and grated coconut mix well.

Add salt and tempering mix well check for salt and add if needed. Finally garnish with roasted peanuts and lime juice mix once and serve chilled or right away...Enjoy!