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

Vazhai Thandu Usli

Kalyani
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.
5 from 13 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian, South Indian
Servings 3 servings

Equipment

  • Knife
  • Thick Bottomed Pan
  • Steamer

Ingredients
  

  • 1 Banana Stem tender, about 1 foot long
  • 1/2 cup Split Green gram yellow Moong dal
  • 1/4 cup Grated coconut fresh or frozen
  • 1/2 TBSP salt
  • 1/2 tsp Turmeric
  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp split black gram Urad Dal
  • 2 Dry Red Chillies
  • 1 Green chilly opt.
  • 1 tbsp Lemon Juice
  • 1 sprig Curry Leaves
  • 1 tsp Green coriander leaves opt.

Instructions
 

  • Peel the plantain stem and chop into rings about 1/4 inch thick.
  • Remove the fibre between the rings with your fingers and reserve in a cup of buttermilk to prevent discolouration
  • Once all the discs (rings) are cut, finely chop the veggies. Use as much as required and store the remaining in ziploc as chopping this veggie is very labour intensive
  • Meanwhile soak the moong dal in warm water for about 10 mins.
  • Pressure cook the veggie and moong dal in separate containers with very little water & a pinch of turmeric for 2 – 3 whistles.
  • Cool and drain any water. If not using pressure cooker, boil till the dal turns slightly done but not mushy. Add a pinch of salt too.
  • In a pan, heat oil. Prepare the tempering. Add the above veggie-dal mixture, curry leaves, salt, grated coconut, coriander leaves and stir lightly.
  • Finish with Lemon juice.
  • Serve hot with Rasam /Sambhar / Kuzhambu with hot steamed rice. Goes well with chilled curd rice too!
Keyword Gluten Free, No Onion No garlic, Plant Based, Raw Banana, Side Dish, Vegan
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