- Submitted by EB Beryl
(Nethili Karuvadu Vazhaithandu Varuval, Vazhaithandu Poriyal with Karuvadu, Vazhapindi Netholi Thoran, Vaazha Pindi Unakka Meen Upperi)
Jump to recipe ↓
Today, I am going to share a simple and tasty recipe, banana stem and dry anchovy poriyal. Banana stem and dry anchovy poriyal is a fiber and protein rich stir-fry made with banana stem (plantain pith) and dry anchovy fish. In Tamil it's called as Vazhaithandu Nethili Karuvadu Poriyal. In Malayalam it's called as Vaazha Pindi Unakka Netholi Upperi. This is best served as a side-dish for rice.
Recipe for Banana Stem and Dry Anchovy Poriyal
Ingredients
- Onion- 1
- Tomato -1
- Garlic - 4
- Ginger - a small piece
- Curry leaf- 10
- Mustard - a teaspoon
- Coconut oil - 1 to 2 tablespoon
- Banana stem small pieces- 2 cup
- Dry anchovy - 2 cup
- Salt- as required
- Turmeric powder - a teaspoon
- Chilly powder - a teaspoon
- Green chilly-4
- Grated coconut - 3/4 cup
Method
- Heat a pan in stove. Add coconut oil and when it gets heated add mustard seeds.
- When it splutters, add curry leaves.
- Now add ginger and garlic pieces and saute.
- Add onion and green chilly and allow it to cook for 2-3 minutes.
- Now add turmeric powder, chilly powder and salt. Then add tomato and saute for 2 minutes.
- Add anchovy and cover it with a lid and cook for 5 to 8 minutes.
- Add banana stem and cook for about 3-4 minutes.
- Saute in-between and check the taste.
- Add grated coconut and turn off the stove.
- The poriyal is ready to serve now with rice.
Tips
- For better taste, add more dry anchovy than banana stem.
More Banana Stem Recipes