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Vazhaithandu Stir-fry / Plantain Stem Stir-fry

Vazhaithandu Stir-fry / Plantain Stem Stir-fry
Vazhaithandu Stir-fry / Plantain Stem Stir-fry
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeChettinad, Homestyle Cooking, Indian, South Indian
  • Good for Lunch

About this recipe

This is my 2nd plantain stem/vazhaithandu recipe, I have tasted plantain stem just recently after hearing its health benefits and also I loved the taste of it. Now this resulted in the second recipe. Health benefits of Vazhaithandu / Plantain stem: It is a good source of dietary fiber. It acts as a laxative and can ease constipation and when combined with buttermilk, it helps in weight reduction. It is a relief for ulcers, burning sensation and acidity. Let us move on to the recipe… Do check out my Plantain stem Stir-fry version in this link:

Ingredients for Vazhaithandu Stir-fry / Plantain Stem Stir-fry

  • Banana stem (chopped) – 2 cups
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Coconut pieces – 2 tbsp
  • Cumin seeds – 1 tsp
  • Green chilies – 2 nos
  • Yogurt / Curd – 3 tbsp
  • Salt to taste
  • Oil – 3 tsp

How to cook Vazhaithandu Stir-fry / Plantain Stem Stir-fry

  1. Peel and chop the plantain stem into medium pieces (cubes) and soak them in buttermilk to avoid decolorisation.
  2. Peel and finely chop the onions
  3. Ground the coconut pieces and cumin seeds together to a fine paste by sprinkling little water
  4. Pressure-cook plantain pieces in water for about 3 whistles.
  5. Remove the lid, when the pressure subsides.
  6. Heat oil in a kadhai, add in the mustard, black gram seeds and curry leaves. Wait until they crackle,
  7. Add in the onions and cook until they turn golden brown.
  8. Pour in the coconut masala and cook until they start turning brown in color.
  9. Add in the pressure-cooked plantain stem/vazhaithandu along with the water and cook until it thickens.
  10. Add in the yogurt/curd, cover and cook until the gravy thickens and becomes dry.
  11. Remove from fire and transfer it to a bowl.
  12. Serve hot with steamed rice any gravy. I goes out well with egg curry and fish curry.
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