Vazhaithandu Poriyal is a delicious, crispy poriyal made by tempering Vazhaithandu with onions, coconut and spices. Vazhaithandu Poriyal is very healthy, easy to make and a good option to have it with masala rice varieties. Learn how to make Vazhaithandu Poriyal with step by step pictures.
Vazhaithandu Poriyal is an easy and healthy Poriyal recipe. i went with Kathrikai Puli Kulambu And rice, it was a hearty satisfying meal that was one of my favorite lunch combos.
About Vazhaithandu Poriyal
Vazhaithandu Poriyal is a simple stir fry made with banana stems, lentils, spices, herbs and grated coconut. It can also be eaten with rice, sambar or any variety of rice. Banana stem also known as vazhaithandu has a lot of health benefits so it is important to include it in our daily menu.
It seems like just yesterday since I reached my native place and it’s been a week, lots of memories, happy moments, shopping times, gossips and what not?! It’s always fun to look around at the places we grew up as kids, and I’ll always treasure them. And need I mention about the variety of special dishes of Chettinad and of course each dish has memories attached to it.
Vazhaithandu Poriyal Material
- banana stem – Choose fresh white low fiber variety of banana stem.
- Lentils Moong dal is soaked and used in stir fry.
- Onion – Chopped onion is used after tempering and frying.
- Coconut – Coconut is added in the last step.
- tempering A simple tadka is made from oil, mustard, curry leaves and green chillies.
similar recipe
How to make Vazhaithandu Poriyal step by step
1. Remove the outer ring as shown in the picture. Then cut them into round pieces, remove the fibers and throw them away.
2. Cut them into small cubes and dip them in buttermilk. Soak moong dal in water for 30 minutes and keep it aside.
3. Heat oil – add things under the table ‘for tempering’, let it crackle, add onion and moong dal in it. Fry the lentils and onion for 3 minutes until light brown. – Remove buttermilk from the vegetable and prepare it.
4. Add vegetable along with turmeric powder. Add water and required salt till immersion level. – Keep it covered.
5.Cook until the vegetables become soft and transparent. Add grated coconut, stir vigorously and turn off.
Serve it with hot boiled rice and puli kulambu.
Expert Tips
- While adding tadka, you can also add red chilli and chana dal instead of green chilli.
- Raw coconut does not contain any cholesterol so I always add it in the last step but if you are preparing your lunch in advance then roast the coconut and turn it off otherwise the poriyal will spoil soon.
serving and storage
Banana Stem Stir Fry can be served with rice and sambar. This stir fry keeps well in the refrigerator for up to 1 day, reheat and serve.
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📖 Recipe Card
Vazhaithandu Poriyal Recipe
Vazhaithandu Poriyal is a delicious, crispy poriyal made by tempering Vazhaithandu with onions, coconut and spices. Vazhaithandu Poriyal is very healthy, easy to make and a good option to have it with masala rice varieties. Learn how to make Vazhaithandu Poriyal with step by step pictures.
Material
- 1 medium sized banana stem
- 1 medium sized finely chopped onion
- 2 tablespoon grated coconut
- 1 and ½ tablespoon split mung dal
- ¼ cup buttermilk
- ¼ small spoon turmeric powder
- salt to taste
To get angry:
- 2 small spoon Oil
- 1 small spoon mustard seeds
- one and a half small spoon urad dal
- 1 small twig Curry leaf
- 2 chopped green chillies
Instruction
-
Remove the outer ring as shown in the picture. Then cut them into round pieces, remove the fibers and throw them away.
-
Cut them into small cubes and dip them in buttermilk. Soak moong dal in water for 30 minutes and keep it aside.
-
Heat oil – put things under the table ‘for tempering’, let it crackle, add onion and moong dal. Fry the lentils and onion for 3 minutes until light brown. – Remove buttermilk from the vegetable and prepare it.
-
Add vegetable along with turmeric powder. Add water and required salt till immersion level. – Keep it covered.
-
Cook until the vegetables become soft and transparent. Add grated coconut, stir vigorously and turn off.
-
Serve it with hot boiled rice and puli kulambu.
notes
- While adding tadka, you can also add red chilli and chana dal instead of green chilli.
- Raw coconut does not contain any cholesterol so I always add it in the last step but if you are preparing your lunch in advance then roast the coconut and turn it off otherwise the poriyal will spoil soon.
nutrition Facts
Vazhaithandu Poriyal Recipe
Quantity per serving (75 grams)
calories 266
calories from fat 72
% daily value*
thick 8 g12%
saturated fat 2 grams13%
Trans Fat 0.01 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 3g
cholesterol 3mg1%
sodium 2130 mg93%
potassium 592 mg17%
carbohydrates 47 grams16%
fiber 6 g25%
sugar 22 grams24%
protein 6 grams12%
Vitamin A 1082IU22%
vitamin C 26 mg32%
Calcium 61 mg6%
Iron 1mg6%
*Percent Daily Values ​​are based on a 2000 calorie diet.
