Vazhai Thandu Moong Dal curry – Refreshing Banana Stem Stir-Fry

Punch Line: A crunchy, cooling, and cleansing curry that keeps your gut happy and your body light! 🌿✨

🥥 Introduction

Vazhai Thandu (banana stem) is one of those humble yet powerful traditional ingredients from South Indian kitchens. Light, refreshing, and packed with fiber, it’s known for cleansing the digestive system and keeping you cool from within.

This Vazhai Thandu Moong Dal curry combines the crunch of banana stem, the softness of moong dal, and the aroma of coconut oil — making it a wholesome, sattvik-style side dish for lunch or dinner.

Recipe Overview

Preparation Time: 15 mins
Cooking Time: 15 mins
Soaking Time: 30 mins
Serves: 3–4

📝 Ingredients

• Vazhai Thandu (Banana Stem) – finely chopped, 1 medium
• Moong Dal – ½ cup
• Grated Coconut – ½ cup
• Mustard Seeds – 1 tsp
• Urad Dal – 1 tsp
• Red Chillies – 3 to 4 (broken)
• Hing (Asafoetida) – a pinch
• Curry Leaves – few
• Coconut Oil – 2 tbsp (preferred)
• Salt – as required

👩🏻‍🍳 Preparation Steps

1. Prep the Banana Stem:
   Finely chop the vazhai thandu and keep it in buttermilk water to retain its freshness and prevent discoloration.

2. Soak the Dal:
   Wash the moong dal and soak it in water for about 30 minutes.

3. Tempering:
   In a kadai, heat 2 tbsp coconut oil. Add mustard seeds; when they splutter, add urad dal, red chillies, and roast till the dal turns golden.

4. Cook the Veggies:
   Strain the banana stem from buttermilk, rinse in running water, and add it to the kadai.
   Add the soaked moong dal (after straining water), curry leaves, and salt. Mix well, cover, and cook for 5–7 minutes until the vazhai thandu becomes soft and mashable.

5. Dry and Finish:
   Uncover and cook on high flame for 2 minutes if any water remains.
   Add grated coconut, mix gently, and cook for another 5 minutes, stirring occasionally.

6. Cool Before Covering:
   Switch off the flame and don’t cover immediately — let it cool to retain its texture and freshness.

💡 Tips

• Keep chopped banana stem in buttermilk water to prevent blackening.
• Use fresh coconut oil for authentic flavor.
• Do not overcook — vazhai thandu should remain slightly crunchy.
• Always cool before covering, or it may turn soggy.

🧊 Storage

• Best enjoyed fresh the same day.
• If you have leftovers, store in an airtight container and refrigerate up to 1 day.
• Gently reheat on a pan (avoid microwaving) before serving.

🌿 Nutritional Benefits

✅ Rich in Fiber: Helps cleanse the digestive system and prevents constipation.
✅ Kidney Health: Traditionally used to prevent kidney stones and flush out toxins.
✅ Cooling Effect: Naturally hydrates and keeps the body cool.
✅ Protein Boost: Moong dal adds light, plant-based protein to your meal.
✅ Low-Calorie: Ideal for detox and weight management diets.

🪄 Perfect Pairing

Tastes divine with rasam rice, curd rice, or sambar sadam for a comforting South Indian meal! 🍛

✨ A classic from the Tamil kitchen that proves healthy food can be deliciously simple! 💚

🎥 Video Tutorial