Vazhai Thandu Poriyal - Banana Stem / Plantain Stem Stir fry Recipe

Vazhai Thandu Poriyal is a nutritious and delicious South Indian stir-fry that holds a special place in my heart – it's one of my mom's weekly staples! Made from plantain stem (also known as banana stem), this humble vegetable is a powerhouse of health benefits that our grandmothers have cherished for generations.

Rich in fiber, potassium, and vitamin B6, banana stem poriyal is renowned for its incredible digestive properties, natural detoxifying abilities, and effectiveness in managing kidney stones and urinary tract health. Despite being often overlooked in modern kitchens, this traditional recipe deserves a comeback for its remarkable nutritional profile and surprisingly delightful taste.

My mom's weekly ritual of preparing this vazhai thandu poriyal isn't just about tradition – it's about nourishing our bodies with nature's best. The tender, slightly crunchy texture combined with aromatic South Indian tempering creates a side dish that's both comforting and incredibly healthy. Whether you're looking to improve digestion, support weight loss, or simply add more traditional superfoods to your diet, this banana stem stir-fry is your answer! 

Medicinal uses of Banana stem

• Helps to relieve from constipation
• heals stomach pain
• Manages cholesterol and blood pressure
• Flushes out toxins
• Aids in digestion
• Helps to relieve pain from UTI

Read the recipe and try this healthy recipe atleast once in a week.

You may also like: Vazhakkai Poriyal, Palakottai Varuval, Lunchbox Recipes, Mulangi KaaraKuzhambu, 

Ingredients needed to make Vazhai thandu poriyal 

Vazhai Thandu / Plantain Stem – 2 cups
Moong dal / Pasi paruppu– 3 tbsp
Onions - 1 no.
Turmeric powder – 1/2 tsp
Grated coconut – 1/4 cup
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Bengal Gram / Channa dal – 1 tsp
Whole dry red chilies – 2
Curry leaves – 1 sprig
Asafoetida – 1/2 tsp
Salt – to taste
Oil as needed

Ingredients needed to make Vazhai thandu poriyal 

1. Remove the outer covering of the plantain stem always select tender stem.
2. Cut the plantain stem into round pieces and then chop them to fine pieces. Just remove the fibres while you chop.
3. Add a spoon of curd into a cup of water and soak the chopped plantain stem in the mixture. This process will retain the white color of plantain stem or else they may turn black in color.
4. Soak the moong dal in water for 15 minutes. Chop the onions into fine pieces.
5. Heat oil in a kadai add mustard seeds and when they crackle, add urad dal and channa dal and once they become golden brown, add broken dry chilies, chopped onions, asafoetida and sauté well.
6. Add the chopped plantain stem and saute well.
7. Now drain the water from the dal and add this to the above mixture.  Add the required amount of salt and turmeric powder and close with a lid and cook for 5 minutes.
8. Do not add water as the water content in the banana stem is enough to cook. 
9. When the plantain stem becomes soft and cooked, add grated coconut, mix well and switch off the flame.

Serve Vazhai thandu poriyal with hot Rice and sambar.