Monday, April 23, 2018

Vaazhaithandu Poriyal / Plantain Stem Stirfry.

Vaazhaithandu Poriyal / Plantain Stem Stirfry


Vaazhai thandu poriyal is another simple dish made with vaazhai thandu (means plantain stem).
vaazhai thandu can be added in sambar, or with dhal as kootu. But this vaazhai thandu poriyal is a dish where you can feel the actual astringent taste of the vaazhai thandu. We keep this poriyal light and mild and end it up with a fist full of coconut grating.

Picking a right stem is another tricky task. In the beginning, i have asked many people how to pick the right one. I got many different answers. but today I will share those which help me out in picking the right stem. The right stem here means not-much-fibre stem. The stem taken from the lower part of the plant is better. Still got to do the scraping-test to finalise it. That is.. you have to scrap the pith with you nail. If it comes out with less fibre, then it is good stem for cooking. If it comes out with lots of fibre then it is not suitable for cooking.

We cut these plantain stems to very small dices for kootu or poriyal and round slices for sambar.

Here is the recipe for the easy vaazhaithandu poriyal.

Ingredients:

  • vaazhai thandu (tender) - 1
  • dry red chillies - 3
  • mustard - 1/2 teaspoon
  • bengal gram - 1 teaspoon
  • broken urad dhal - 1/2 teaspoon
  • asafoetida - 1 pinch
  • curry leaves - 1 sprig
  • coconut gratings - 3 tablespoons
  • coconut oil - 2 teaspoon
  • salt as required

Procedure:

  • chop the plantain stem to very small cubes and keep ready.
  • take a pan and heat the oil.
  • add the mustard seeds, dry red chillies, bengal gram, urad dhal, curry leaves and asafoetida.
  • when the tempering releases nice aroma add the chopped plantain stem pieces.
  • add little salt (as the stem is already astringent and hence go easy with salt).
  • sprinkle little water and cover it and cook it in low heat.
  • after 10 minutes open the pan and check if the vaazhaithandu is cooked.
  • let the moisture in the stir-fry dry up, then add the coconut grating. 
  • stir well. now add the coconut oil as final touch and stir for another couple of minutes. 
  • remove from heat and transfer in a serving bowl. 

The simple, tasty and healthy plantain stem stirfry / vaazhaithandu poriyal is ready to be served.
I never add the coriander leaves but it is up to you to add.

Happy cooking !!

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