Vazhai Thandu Usli | Banana Stem Stir fry | GF, V

Name: Vazhai Thandu Usli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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.)

Published: Dec 30, 2021 · Modified: Jun 16, 2023 by Kalyani · This post may contain affiliate links · 30 Comments

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Vazhai Thandu Usli | Banana Stem Stir fry | GF, V

Vazhai thandu or banana stem (literally the pith) is full of fibre rich nutrients. As outlined in my Vazhai Thandu Mor Kootu (Banana stem in spiced yoghurt gravy), it is a super healing food with high levels of B6 and potassium to help cholesterol or with weight loss. Even recommended for kidney stones with reasonable success (am not a dietician or a doctor, so please do consult your doctor before administering any self medication).

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.

What is Usli / Usili?

A similar Usli is made with Banana Blossom (called Vazhaipoo in Tamil). Usli or Usili refers to a dry curry with a combo of steamed veggies and lentils. Similar dry curry served with Rice/ Sambhar is this podalangai Podi Thooval or this Achinga Payar Thoran (Long yard beans stir fry)

How to prep the Vazhai Thandu (Banana Stem)

Cleaning the pith can be labour intensive, but once the outer layers of the stem are removed and you reach the core, one basically cuts the stem into discs and then further dices them into bite sized pieces (almost as small as minced onion). These banana stem pieces are soaked in water to which a teaspoon of curd / buttermilk is added to prevent discolouration due to the high iron content in the banana pith. It’s quite laborious to chop the raw banana stem, but you can chop in advance and store in an airtight ziploc and use. I also make Morkootu (this veggie in curd gravy)

What can I serve this Usli with ?

One of our family’s favourite, hubby and my little one can have this curry almost everyday … MIL and mom make this different ways, and we love both ! This one is mom’s version and goes well with Rasam / Sambhar / Kuzhambu + rice (yes, Sambhar and Kuzhambu are different for a Southie, but more on that another day!). Another stir fry (onion garlic free) that tastes yum with sambar / rasam is this Achinga Payar THoran (long yard beans stir fry)

Now to today’s dish, it can be prepared in under 20 minutes.

2021 was tumultuous in its own way (as for others too) but as a family we braved the odds and it was undoubtedly our family healthy eating habits that helped us overcome many challenges on the health front : a trend we would undoubtedly continue. Be it cutting excessive sugars, or replacing refined carbs with healthier alternatives incl GF flours , going plant based (vegan) for most of our dishes, or arifrying / steaming instead of deep dry, these are dishes that are kid-approved. And like they say, charity begins at home .

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will respond them as soon as possible. If you have tried this recipe, don't forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds. Subscribe to my mailing list to get the new recipes straight in your mailbox.

If you are a fan of Healthy dishes like us, why don’t you check out the following Family Favourite recipes that you can whip up too !

I sincerely hope we have a Corona-free 2022 and wish all my readers, friends and well -wishers a safe, healthy and happy 2022 and beyond !

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Let's get how to make Vazhai Thandu Usli

Prep time : 20 mins. Cooking time : 20 mins. Serves: 3

Ingredients:

1 Banana Stem (tender, about 1 foot long)
½ cup Split Green gram (yellow Moong dal)
¼ cup Fresh Grated coconut
½ tablespoon Salt
½ teaspoon Turmeric
2 teaspoon Oil
1 teaspoon Mustard Seeds
½ teaspoon split black gram (Urad Dal)
2 Dry red chillies
1 Green Chilly (opt.)
1 tablespoon Lemon juice
1 sprig Curry leaves
1 teaspoon chopped coriander leaves (opt.)

Method:

Peel the plantain stem and chop into rings about ¼ 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!

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

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Prep Time 20

Cook Time 20

Total Time 40

Course Side Dish

Cuisine Indian, South Indian

Servings servings

Equipment

Knife
Thick Bottomed Pan
Steamer

Ingredients

1 Banana Stem tender, about 1 foot long
½ cup Split Green gram yellow Moong dal
¼ cup Grated coconut fresh or frozen
½ tablespoon salt
½ teaspoon Turmeric
2 teaspoon Oil
1 teaspoon Mustard Seeds
½ teaspoon split black gram Urad Dal
2 Dry Red Chillies
1 Green chilly opt.
1 tablespoon Lemon Juice
1 sprig Curry Leaves
1 teaspoon Green coriander leaves opt.

Instructions

Peel the plantain stem and chop into rings about ¼ 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!