Vazhapindi Thoran

Vazhapindi Thoran, made from tender banana stem, is a traditional and healthy Kerala-style stir-fry often served as a side dish with rice. Mild in flavor, high in fiber, and great for digestion, this dish is particularly valued in homes for its simplicity and health benefits. A unique part of this preparation is the addition of cooked toor dal, which adds body, nutrition, and a lightly creamy texture to the thoran.

Preparing banana stem the traditional way begins by slicing it into small round discs. As each disc is cut, the long threads (naar) are gently pulled out by hand and discarded. This helps keep the texture clean and pleasant. The de-threaded discs are then finely chopped and soaked in diluted buttermilk or turmeric water to prevent browning and reduce any bitterness.

Separately, toor dal is cooked until soft but not mushy, and kept aside. While green gram (cherupayar) can also be used in some versions, toor dal is preferred for its smoother texture and complementary flavor.

The cooking starts by heating coconut oil and spluttering mustard seeds with dry red chilies and curry leaves. The chopped banana stem is then added and sautéed until it turns tender and slightly translucent. No garlic, green chilies, or cumin are used in this preparation.

A simple coconut mixture is made by mixing grated coconut with turmeric powder and red chili powder, without grinding or sautéing. This mixture is added to the softened banana stem and stirred in gently. Finally, the cooked toor dal is added and mixed well, allowing the flavors to blend without overcooking.

The result is a mildly spiced, earthy, and comforting side dish with the soft bite of toor dal and the gentle crunch of banana stem. It’s usually enjoyed with steamed rice and any light Kerala curry like moru or rasam.

Vazhapindi Thoran, though simple, showcases the thoughtful methods of Kerala cooking-turning everyday ingredients into something both delicious and wholesome.

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Vazhapindi Thoran

Author: Ushadevi Cooking Method: Roasting, Sauteing Cuisine: Kerala Courses: Curries & Side Dishes, Lunch, Vegan, Vegetarian

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 5

Best Season: Suitable throughout the year, Rain

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup chopped Banana Stem
• 1 ¹⁄₂ cup Grated Coconut
• ¹⁄₂ cup Toor Dal / Green Gram
• 1 teaspoon Chilly Powder
• ¹⁄₄ teaspoon Turmeric Powder
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad Dal
• 1 spring Curry leaves
• 2 Dry Red chillies
• 1 teaspoon Salt
• 1 teaspoon Oil

Instructions

1. Vazhapindi Thoran / Vazhaithandu Poriyal / Banana Stem Stir-fry is an easy and healthy side dish for lunch.
2. First, we need to prepare the banana stem. Cut it into discs about half a centimetre thick. While slicing, you can remove the fibres from the stem using your fingers.
3. Then chop the discs as finely as possible. Wash them well—some people add a little salt to the water while soaking.
4. Squeeze out the excess water from the chopped stem and keep it aside.
5. Next, cook Toor dal or green gram (mung beans) with enough water until soft, and set it aside.
6. Now heat a teaspoon of oil in a pan. Add mustard seeds. When they begin to splutter, add urad dal. When the dal turns reddish, add curry leaves and dry red chillies. Sauté for a few seconds.
7. Add the chopped banana stem and cook it covered for about 10 minutes.
8. Meanwhile, combine grated coconut with turmeric powder, chilli powder, and the cooked dal.
9. Add this coconut mixture to the banana stem, add salt, and mix everything well.
10. Cover and cook for another 10 minutes.
11. Your Banana Stem Stir-fry / Vazhapindi Thoran is ready!