உணர்வுப் பூர்வ படங்களின் நாயகன் இயக்குநர் ராமின் மாணவராக இருந்து பரியேறும் பெருமாள் படத்தின் மூலம் திரையுலகில் இயக்குநராக அடியெடுத்து வைத்தவர் மாரி செல்வராஜ்.

Banana Stem cooked in Mung dal and tempered with coconut and Indian tadka A simple kootu can blow away my worries and make me feel l...

Before my marriage, I and my sis used to go to our native during weekends and my mom prepares some of our favorite vegetarian dishes using the fresh vegetables grown in the nearby farms. To be specific, she cooks bitter gourd for me and banana stem for my sis. My sister is a great fan...Read More

Vazhai Thandu Mor Kootu is a spiced curry made with yoghurt and tender banana stem. This is usually served with Sambhar and steamed rice.

Plantain stem is a good source of fiber. It flushes out toxins from our body and prevents constipation. It helps in weight reduction, gives a feeling of fullness as it is rich in fiber. Plantain stem juice (made with buttermilk) is said to cure urinary stones. In our house, we include plantian stem in our...Read More

South Indian meals, a typical full meals as we call it thala vazhai ilai sappadu (South Indian banana leaf meals). Learn how to plan, prepare, serve a meal in banana leaf in this blog post.

Paruppu Usili is the crumbled soft dal which is combined with vegetables to make very delicious Poriyal variety or dry curry. The most common vegetables used for Usili are Banana Flower, Beans and Cluster Beans. This recipe is made using Vazhaipoo (Banana flower). It goes very well with Mor Kuzhambu or Vatha Kuzhambu.

For this week's Cooking with Cookbook Challenge, I have a delicious kootu dish, prepared with Plantain Stem or Vazhai Thandu. The lentil used is the moong dal and as we know, moong dal tastes great in a kootu. Before the blogging days, I don't think I was ever so fond of kootus and likes. However...Read On →

Vazaithandu pachadi,vazhai Thandu pachadi,raw banana stem pachadi,raw banana stem recipes,Banana stem recipes,Pachadi recipes,Thandu pachadi recipe,Sadya recipes

My today's chutney recipe is using a healthy ingredients Banana flower, Tomato and Walnuts. Banana flower which is called Vazhai poo in Tamil have lots of amazing health benefits. Banana flower reduces menstrual bleeding, manages diabetes and anaemia, reduces anxiety and helps nursing mothers by boosting the supply of milk. Banana flowers are sautéed along with other ingredients and made into a fine paste is further enhanced by mustard seeds and urad dal thalimpu. This delicious chutney goes well with Idly or Dosa. Adjust the quantity of red chilli according to taste bud. Ingredients : 1 Tbsp Oil 2 Tbsp Chana dal 1/2 Cup Banana flower, finely chopped 2 Tomatoes, chopped 2 - 3 Dry red chillies 5 Walnuts Salt to taste For Tadka : 1 Tsp oil 1/2 Tsp Mustard seeds 1/2 Tsp Urad dal A pinch of Hing powder Method : Heat oil in a pan and add chana dal. Fry and add dry red chillies followed by banana flower, tomatoes and walnuts. Saute and cook well. Cool and grind into a fine paste by adding salt and water. Transfer it to a bowl and keep aside. For tadka, heat oil in a pan and add mustard seeds. Once it starts spluttering, add urad dal followed by hing powder. Fry and add it to the prepared chutney. Serve. Serving Options : Serve with Idly or Dosa.

Vazhai thandu (Banana stem) is a versatile vegetable In India and we can prepare quite a lot of dishes with vazhai thandu like kootu, pachadi, soup, juice, thogayal and sabzi.

#VazhaithanduBeetrootPoriyal #BananaStemBeetrootStirFry : #Vazhaithandu, the stem of banana tree is edible and a rich source of fiber. #Vazhaithandu [ #bananstem ] can be consumed either cooked or in raw form. Thayir pachadi [ salad ], stir fry, lentil and sambar can be prepared from this edible stem of banana tree. The juice of banana stem helps to get rid of kidney stone. It is rich in potassium and vitamin B6. The color of the #Beetroot or simply #beets is due to a pigment called beetalains. These pigments act as an antioxidant and anti inflammatory molecules. If beets are cooked for a long time they might lose their color and in turn antioxidant property. So it has to be consumed raw or cooked for lesser time. It is rich in foliate, manganese, magnesium, copper, potassium and fiber. Here #bananastem and #beetroot have been taken to get all the goodness of them. Soaked green gram lentil has been taken for its protein. The ingredients given are enough to prepare a cup of poriyal [ stir fry ] and can be served for two persons. Ingredients : 1/2 cup Vazhaithandu chopped into thin strips 3/4 cup Beetroot chopped into thin strips 2 Tbsp Deskined split green gram soaked 3 Tsp Coconut scraping 1/4 cup Onion chopped 2 Green chilly [ adjust ] 6 or 7 Curry leaves [ optional ] 1 Tsp Sambar powder [ optional ] 1/2 Tsp Mustard Seeds 1/2 Tsp Black gram split 1/2 Tsp Salt [ adjust ] 1 Tsp Oil Coriander leaves to garnish Method : Wash and soak split green gram in water for half an hour. Peel off the hard skin and slice vazhaipoo into circular pieces. Remove the fiber. Chop into thin long strips and keep them immersed in thin butter milk or water. Chop beetroot also of the same size and thickness. Heat a kadai on a stove with oil over medium flame. Crackle mustard seeds and then add black gram split. Roast until black gram turns golden color. Then add green chilly, curry leaves and chopped onion. Saute until onions become translucent. Add Sambar powder and saute for half a minute. Add chopped beetroot and saute for two minutes. Drain vazhaithandu from buttermilk water and put into kadai. Also drain water from lentil and add. Stir well adding enough salt. Close and cook until vazhaithandu and beetroot are cooked soft. Once cooked add coconut scraping and chopped coriander leaves. Toss well. Nice pinkish red color vazhaithandu beetroot poriyal ready. Transfer into a serving bowl and garnish with coriander leaves. An excellent poriyal for lunch to have along with sambar or rasam mixed rice. You might also like to try Vazhai thandu paruppu poriyal Murungaikeerai vazhaithandu poriyal carrot beetroot poriyal beetroot puri Beetroot poriyal For Stir fry and dry curry Curry Index For Dishes related to Lunch Lunch Index For variety of Dishes Recipe Index

Vazhai Thandu Usli or Banana Stem dry Curry is a healthy vegan, GF dish made with Chopped Banana pith and lentils. Served as an accompaniment to Rasam or Sambhar.

Banana Stem cooked in Mung dal and tempered with coconut and Indian tadka A simple kootu can blow away my worries and make me feel light and of course make me chirpy again. Will you believe that? If you are saying no, believe me I'm not lying. I'm sure a comfort food is not a solution to your worries but most of the comfort food reminds us of our mom right? And when you have your mom by your side, comforting you and mostly she expresses that with food right? Then your worry seems to take a backseat and you start working on the solution right? Now you see the connection :) For me any kootu is like that.. I usually pair it up with rasam and a pickle.. The combo is bliss and light on the tummy. But nowadays I don't make much of rasam coz my lo is not a fan of it. So I resort to some dal based gravies for him :) But still, a good kootu makes me feel happy and at home. Do you have any food or dish like that? Let me know ! This kootu with banana stem is yet another simple recipe from my mom. Not much work except cleaning and cutting of the vazhathandu. Addition of coconut is purely optional. If you do not want it, skip it. Coconut adds an extra zing to the dish, that's all. So off to the easy recipe. If you want to try some other kootu recipes, here they are.. Peerkangai Kootu | Ridge Gourd Kootu Yellow Pumpkin Kootu | Poosanikkai Kootu Recipe Source: Ma Serves: 3-4 persons I Took: Preparation Time: 20 minutes Cooking Time: 30 minutes I Used: Vazhathandu/Banana Stem - 1.5 cups (cleaned and diced) Moong Dal - ¼ cup Coconut - ¼ cup Turmeric powder - ¼ tsp Salt - As Needed To Temper: Oil - 1 tbsp Mustard seeds - ½ tsp Urad Dal - 2 tsp Red Chilly - 2 nos - broken Asafoetida - ¼ tsp Curry leaves - A sprig The Way: 1. Clean the banana stem (vazhathandu) and cut them into small cubes. Keep them immersed in water till use, so that it retains it's colour and doesn't turn dark 2. Rinse the moong dal and soak in water for 15-20 minutes 3. Then cook the moong dal along with salt till almost done. You can pressure cook as well. Cooking in a normal pot would take some time compared to the pressure cooker 4. Now once the dal is cooked, add the cubed vazhathandu along with turmeric powder and salt (if required) and cook them covered till done. This would take 15-20 minutes depending on how good the banana stem is. If it's a fresh one, it would get cooked fast. If you do not want to take the risk or are low on time, pressure cook them for 3-4 whistles 5. Now finally add the grated coconut, give a nice stir and leave for about a minute and then switch off the flame 6. Finally for the tadka, heat oil. Splutter mustard and then add the urad dal 7. When it starts to turn golden, add the broken red chillies, asafoetida and curry leaves. Add this tadka to the kootu and serve Cheers, Chitz

Vazhai thandu, meaning banana stem is very rich in fiber. It has lot of medicinal properties as well and is recommended for kidney stone problems too. Mostly in South India people use this extensively. It is really very tedious to cut this and remove the fibers. You take the inner part of the stem, slice it and remove the fibers by rolling them with your finger. The chopped portion is immediately immersed in the buttermilk to avoid discolouration. Here is the recipe of a simple stir fry or poriyal. Ingredients: Banana stem .... 1 cup or as needed. Buttermilk / thin lassi .... 1 glass Grated coconut ........... 1 tbsp Turmeric powder ...... 1/8 tsp Salt ........... to taste For tempering: Mustard seeds ... 1 tsp Urad or moong dal .. 1 tsp Dry red chillies ....... 1 broken Curry leaves ........... 1 sprig Asafoetida ............. 1 pinch Oil....................... 1-2 tbsps Method: 1. Cut the inner part of the banana stem into small pieces after removing the fibers. Immerse them in butter milk. 2. In a sauce pan add oil and the tempering ingredients. 3. When they crackle, tip in the chopped banana stem and stir fry for a minute. 4. Add salt and turmeric powder and sufficient water to cook the vegetable. 5. Simmer until done 6. Garnish with grated coconut. Serve as a side dish with rice and sambar. Pin for later You may also like: Kerala Style Yam Stir fry Raw Banana Poriyal Upperi

Vazaithandu pachadi,vazhai Thandu pachadi,raw banana stem pachadi,raw banana stem recipes,Banana stem recipes,Pachadi recipes,Thandu pachadi recipe,Sadya recipes

Vazhai Thandu Poriyal (Plantain Stem Stir-Fry) Ingredients :1 cup finely chopped plantain stem1/4 cup chopped onion1-2 tbsp chopped green chilies1/4 tsp tur

Vazhai Thandu Kootu Recipe, today we will see how to prepare banana stem / plantain kootu curry which is both equally healthy and delicious. This recipe can be tried with or without coconut. I have shared the version

Vazhai thandu, meaning banana stem is very rich in fiber. It has lot of medicinal properties as well and is recommended for kidney stone problems too. Mostly in South India people use this extensively. It is really very tedious to cut this and remove the fibers. You take the inner part of the stem, slice it and remove the fibers by rolling them with your finger. The chopped portion is immediately immersed in the buttermilk to avoid discolouration. Here is the recipe of a simple stir fry or poriyal. Ingredients: Banana stem .... 1 cup or as needed. Buttermilk / thin lassi .... 1 glass Grated coconut ........... 1 tbsp Turmeric powder ...... 1/8 tsp Salt ........... to taste For tempering: Mustard seeds ... 1 tsp Urad or moong dal .. 1 tsp Dry red chillies ....... 1 broken Curry leaves ........... 1 sprig Asafoetida ............. 1 pinch Oil....................... 1-2 tbsps Method: 1. Cut the inner part of the banana stem into small pieces after removing the fibers. Immerse them in butter milk. 2. In a sauce pan add oil and the tempering ingredients. 3. When they crackle, tip in the chopped banana stem and stir fry for a minute. 4. Add salt and turmeric powder and sufficient water to cook the vegetable. 5. Simmer until done 6. Garnish with grated coconut. Serve as a side dish with rice and sambar. Pin for later You may also like: Kerala Style Yam Stir fry Raw Banana Poriyal Upperi