Vazhai thandu(Plantain pith) thuvaram/stir fry

Vazhai thandu(Plantain pith) thuvaram/stir fry


Vazhai thandu thuvaram is one of my all time favourite side dish for meals. Vazhai thandu has a good source of fiber, pottasium, phosphorus, B6 and calcium. Having banana stem in our food will prevent constipation and ulcer problems as it contains lots of fiber.

Most of time when I cook vazhai thandu(plantain pith) in the deep vessel there is a  lot of leftover juice that end up going to a healthy soup. Vazhai thandu(plantain pith) likes to retain its water, so drain the water completely or give it a slight squeeze with your hands after draining. Precooked vazhai thandu(plantain pith) is the best for thuvaram and salads. This method also helps to remove its woodiness in the stem. 



Vazhai thandu thuvaram is one of my all time favourite side dish for meals. Vazhai thandu has a good source of fiber, pottasium, phosphorus, B6 and calcium. Having banana stem in our food will prevent constipation and ulcer problems as it contains lots of fiber. Most of time when I cook vazhai thandu(plantain pith) in the deep vessel there is a  lot of leftover juice that end up going to a healthy soup. Vazhai thandu(plantain pith) likes to retain its water, so drain the water completely or give it a slight squeeze with your hands after draining. Precooked vazhai thandu(plantain pith) is the best for thuvaram and salads. This method also helps to remove its woodiness in the stem. Let's see how to prepare this Vazhaithandu/Plantain pith thuvaram with step by step photos.



Vazhai thandu thuvaram with step by step photos


Prep time : 20 minutes
Cook time : 15 minutes
Total time : 35 minutes
Yield : 2 cups

Ingredients

  •     1 medium vazhai thandu (plantain pith)
  •     1/2 cup buttermilk
  •     salt to taste
For the coconut paste
  •     1/2 cup fresh grated coconut
  •     4 small onions
  •     3 cloves of garlic
  •     1/4 tsp jeera
 For seasoning
  •     1/2 tsp mustard seeds
  •     1/2 tsp urid dal
  •     1 red chilly
  •     few curry leaves 
Cooking Directions

1. Remove the tough outer layer of the vazhai thandu(plantain pith) to get the tender part.
Now cut the vazhai thandu(plantain pith) to thin slices and use your index finger to remove the soft fiber.
 



 
2. Then chop it evenly. Add the chopped pieces to the buttermilk.

3. Once again wash the chopped vazhai thandu(plantain pith) pieces in running water and cook in low flame with 1/2 cup of water.

4. When they are cooked drain the juice completely and allow it to cool. ( Do not throw the juice add some pepper and salt and have it like a soup).

5. In a mixing bowl add the cooked vazhai thandu(plantain pith), required salt, ground coconut mixture. Mix well with your hands.


6. Heat some oil in a frying pan and add mustard.When it splutters add the urid dal, red chilly and curry leaves.Add the mixed vazhai thandu(plantain pith) mixture and stir it for few seconds and transfer it to the serving bowl.


 

If you try this recipe for Vazhai thandu/Plantain pith thuvaram send us your comments below and share the recipe for your friends and family.
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