Vazhaithandu Poriyal (Banana Stem Stir-Fry)

The tender inner core of the banana plant is crisp, juicy and full of fibre. Tamil families cook it every week or two as poriyal – a dry stir-fry with soaked moong dal and fresh coconut – believing it keeps the body cool and healthy.

Video by Dindigul Food Court on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 15 min
• Vegan · gluten-free · Mild
• Famous in Tamil Nadu

Ingredients

• 300 g banana stem (inner core)
• 1 cup water with 3 tbsp buttermilk or yogurt
• 2 tbsp moong dal, soaked 30 minutes
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 2 dried red chillies
• 10 curry leaves
• 1 pinch asafoetida
• ¼ tsp turmeric
• ½ tsp salt
• 4 tbsp grated coconut

Method

1. Slice the banana stem into thin rounds, pulling away the fibres with your finger as you go. Dice and drop immediately into the buttermilk water so it doesn't darken.
2. Heat the coconut oil, add mustard seeds, urad dal, chillies, curry leaves and asafoetida.
3. Add the drained banana stem, moong dal, turmeric, salt and 3 tbsp water. Cover and cook 8–10 minutes until tender but crunchy.
4. Add coconut, toss for 1 minute and serve with rice and sambar.

Tip: Wind the fibres around your finger while cutting – it's the traditional trick.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.