Vazhai Thandu Poriyal

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Ingredients:

  • Banana tree stem about foot length
  • Diced onions 1 1/2 cups
  • Red chillies 2 dried ones
  • Salt 3/4 tsp
  • Sambar powder 1 tsp
  • turmeric 1/4 tsp
  • Split channa dhal 3 Tbsps
  • Water 3/4 cup
  • Butter milk 1/4 cup
  • Asafoetida
  • Mustard seeds
  • Urid dhal 1 tsp
  • Coconut oil 1 Tbsp
  • Grated coconut 3 Tbsps

Preparation:

  1. Take the banana stem and peel of the outer ring layers of skin until you reach the hard-core solid part of the stem.
  2. Throw away the outer fibrous layers in trash. Take the solid core and cut them in circles and see if you can get some tiny strands of fiber that can be removed of by twirling around your fingers. (Apply oil on to your palms and fingers to avoid the stains from the stem).
  3. If there are no fibers just dice the circular cut solid core stem as shown in the slide show and place it in a bowl of buttermilk water and salt added to prevent oxidation.
  4. Meanwhile boil some channa dhal in a pan with 1/2 cup water and when it is half-cooked add the diced stem to it with some of the buttermilk water.
  5. Add turmeric powder, sambar powder and salt to taste to the mix and let it boil until the diced banana stem (vazhai thandu) is tender and the water is almost evaporated or drain excess water.
  6. Saute curry leaves, mustard, asafoetida and onions in a separate pan and add to the above mix. Garnish with grated coconut.

Healthy fiborous vegetable snack is ready to go with cooked quinoa or rice or flat bread. Using this stem as a part of food on a regular basis prevents kidney stones and helps with menstrual cramps and bleeding.

The diced part of the hard-core banana stem can be made into raw juice using a blender as a treatment for kidney stones or heamorragia or menstrual cramps and should be taken in empty stomach for 48 days.

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