South Indian Style Vazhaithandu Poriyal Recipe – Banana Stem Curry with No Onion and No Garlic
South Indian Style Vazhaithandu Poriyal Recipe – Banana Stem Curry without Onion and Garlic is a simple and quick recipe made with fibrous banana stem tossed in simple spice powders and seasonings. Poriyal is generally from Tamil Nadu. Anything that is dry and is eaten as a side dish is called Poriyal. Usually most household in Tamil Nadu add grated coconut in most of their dry dish in order to give in an extra crunch and richness to the whole dish. This recipe is made with no onion and no garlic for people who do not prefer to eat onion and garlic in their day to day diet.
Course : Lunch
Ingridients : 2 cups Banana Stem , peeled and finely chopped
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon White Urad Dal (Split)
2 Green Chillies , finely chopped
1 teaspoon Whole Black Peppercorns , coarsely pounded
1 sprig Curry leaves
1/2 teaspoon Turmeric powder (Haldi)
Salt , to taste
Oil , for cooking
Instructions To begin making South Indian Style Vazhaithandu Poriyal Recipe, first cut the banana stem into small pieces. Pressure cook it in a cooker, with a little salt for just one whistle and turn off the heat.Heat oil in a heavy bottomed pan, add the mustard seeds and urad dal. Roast urad dal until golden brown and crisp.Once done add the remaining ingredients and the cooked banana stem (Vazhaithandu) Stir fry for a few seconds and turn off the heat. Check the salt and adjust according to taste.Serve the South Indian Style Vazhaithandu Poriyal Recipe along with steam rice and Parappu Rasam to enjoy your Lunch meal.
South Indian Style Vazhaithandu Poriyal Recipe – Banana Stem Curry with No Onion and No Garlic
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