Remember the banana stem that I painstakingly cleaned up (if not, check out how to prepare banana stem before cooking)? I used half of it to make banana stem thoran which I absolutely love and then reserved the rest to make paruppu usili. It turned out really well, a great blend of textures and flavours.
The first I learnt to cook for TH was paruppu usili so each time I make it, I am reminded of the first time I tried it. The recipe was quite off and I remember adding onions to it, a total Brahmin no-no (although TH and his family are fine with it).
There’s a lesson in there folks. Start somewhere, just start, even if your paruppu usili ends up with onions in it!
Other usili recipes I’ve made: Paruppu Usili | Asparagus Usili | The “fake” usili I made first
Banana Stem (Vazhai Thandu) Paruppu Usili Recipe
Preparation time: 1 hour
Cooking time: 15 minutes
Serves 2-4
Ingredients:
2 cups of banana stem, chopped fine
1/2 cup of toor dal (tuvaram paruppu)
2 tbsp of channa dal (kadala paruppu)
2-3 of dry red chillies
1/4 tsp of turmeric powder
2 tbsp of oil
1/4 tsp of asafoetida (perungaayam)
1/4 tsp of mustard seeds
Salt to taste
How I Made It:
1. Soak the toor dal and channa dal for an hour.
2. Heat oil in a pan and add the mustard seeds. When they pop, add the chopped banana stem and cook on low fire for 5-7 mins until they are half cooked and beginning to soften.
3. Grind the soaked dals along with the red chillies, turmeric, salt, and hing to a smooth paste without adding any water.
4. Add this to the semi-cooked banana stem and mix well.
5. Cook on low flame until the dals are cooked and the banana stem is soft (about 10-12 mins). Adjust salt if necessary.
Serve hot with rice, kozhambu, and chips/papad.
Ram
Im not a house wife but I know how to make it. Stem has medicinal properties too. Its best for kidney stones, cholesterol and one of the suitable for diabetics people.
Haddock
The Vazha Pindi (stem) is the best part that I like 🙂
Poornima Nair
I love the banana stem and flower, but I've never cooked them because of all the hard work involved in prepping them. This is a wonderful dish!
Veena Theagarajan
my favourite vegetable! nice presentation!