Vazhai-Thandu-Beetroot-Poriyal

#VazhaithanduBeetrootPoriyal  #BananaStemBeetrootStirFry : #Vazhaithandu, the stem of banana tree is edible and a rich source of fiber. #Vazhaithandu [ #bananstem ] can be consumed either cooked or in raw form. Thayir pachadi [ salad ], stir fry, lentil and sambar can be prepared from this edible stem of banana tree. The juice of banana stem helps to get rid of kidney stone. It is rich in potassium and vitamin B6.
The color of the #Beetroot or simply #beets is due to a pigment called beetalains. These pigments act as an antioxidant and anti inflammatory molecules. If beets are cooked for a long time they might lose their color and in turn antioxidant property. So it has to be consumed raw or cooked for lesser time. It is rich in foliate, manganese, magnesium, copper, potassium and fiber.
Here #bananastem and #beetroot have been taken to get all the goodness of them. Soaked green gram lentil has been taken for its protein.
The ingredients given are enough to prepare a cup of poriyal [ stir fry ] and can be served for two persons.

Ingredients :
1/2 cup	Vazhaithandu chopped into thin strips
3/4 cup	Beetroot chopped into thin strips
2 Tbsp	Deskined split green gram soaked
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2	Green chilly [ adjust ]
6 or 7	Curry leaves [ optional ]
1 Tsp	Sambar powder [ optional ]
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
1/2 Tsp	Salt [ adjust ]
1 Tsp	Oil

Coriander leaves to garnish

Method :
Wash and soak split green gram in water for half an hour.

Peel off the hard skin and slice vazhaipoo into circular pieces.
Remove the fiber.

Chop into thin long strips and keep them immersed in thin butter milk or water.
Chop beetroot also of the same size and thickness.

Heat a kadai on a stove with oil over medium flame.

Crackle mustard seeds and then add black gram split.

Roast until black gram turns golden color.

Then add green chilly, curry leaves and chopped onion.

Saute until onions become translucent.
Add Sambar powder and saute for half a minute.
Add chopped beetroot and saute for two minutes.
Drain vazhaithandu from buttermilk water and put into kadai.
Also drain water from lentil and add.
Stir well adding enough salt.

Close and cook until vazhaithandu and beetroot are cooked soft.

Once cooked add coconut scraping and chopped coriander leaves.
Toss well.
Nice pinkish red color vazhaithandu beetroot poriyal ready.

Transfer into a serving bowl and garnish with coriander leaves.
An excellent poriyal for lunch to have along with sambar 

or rasam mixed rice.

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