Monday 28 July 2014

Banana Stem Stir Fry with Lentils | Vazhai Thandu Paruppu Usili

Vazhai Thandu Paruppu usili is a popular stir fry dish from the south Indian cuisine made of banana stem and lentils.  It is an excellent side dish to rasam or sambar and plain hot rice.  Paruppu usili is made using other veggies too like beans, banana flower, cabbage, cluster beans.

Banana stem is cooked in different ways both in South Indian and Bengali cooking.  Some of the popular dishes are vazhaithandu kootu, vazhaithandu poriyal, vazhaithandu poritha kuzhambu, Thor Chenchki (in Bengal), etc.

As banana stem is a rich source of fibre and vitamins and helps in weight loss too, it is a good idea to make it a part of our weekly menu.

vazhai thandu paruppu usili


  • Banana stem - 500 gm
  • Toor dal - 125 gm
  • Channa dal - 2 tbsp
  • Dry red chillies - 2-3
  • Turmeric powder - 1/4 tsp
  • Asafoetida/Hing - 1/4 tsp
  • Mustard seeds - 1/2 tsp
  • Salt - As per taste
  • Oil - 2 tbsp

How To Prepare Vazhai Thandu Paruppu Usili:
  • Cut the banana stem into thin discs first (remove the fibre that remains attached to the disc) and then cut them into small pieces.  Keep these pieces immersed in diluted buttermilk until required.
  • Soak the toor dal and channa dal for an hour.  Grind them along with the red chillies, turmeric, salt, and asafoetida to a coarse paste.  Do not add water while grinding.
  • Heat oil in a pan and add the mustard seeds. When they start to crackle, add the chopped banana stem and cook on low flame for 7-8 mins until they are half cooked.
  • Add the ground paste to the half-cooked banana stem and mix well.
  • Cook on low flame until the dal paste is cooked and the banana stem is soft.  This might take about 10 mins. Check for salt and add if required.
  • Serve with plain hot rice, sambar or rasam.

vazhai thandu paruppu usili


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