Vazhai Thandu Poriyal

Cuisines

Best for

Recipe

Ingredients

1 medium	banana stem (vazhai thandu)
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 pinch	asafoetida
2 tablespoons	grated coconut
1 teaspoon	turmeric powder
2	green chilies, slit
1 sprig	curry leaves
to taste	salt
1 cup	water

Instructions

1. 1 Peel the outer layers of the banana stem and slice it into thin discs.
2. 2 Remove the fibers by rolling the discs between your fingers.
3. 3 Chop the discs into small pieces and soak them in water with a little turmeric to prevent discoloration.
4. 4 Heat coconut oil in a pan and add mustard seeds. Let them splutter.
5. 5 Add urad dal and fry until golden brown.
6. 6 Add a pinch of asafoetida, slit green chilies, and curry leaves. Sauté for a few seconds.
7. 7 Drain the banana stem pieces and add them to the pan.
8. 8 Add turmeric powder and salt. Mix well.
9. 9 Pour in a cup of water, cover, and cook on a low flame until the banana stem is tender.
10. 10 Once cooked, add grated coconut and mix well.
11. 11 Cook for another 2-3 minutes until the moisture evaporates.
12. 12 Serve hot as a side dish.