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Plantain Pith Poriyal

Prep Time10 minutes
Cook Time10 minutes
5 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Plantain pith poriyal, Vazhathandu poriyal
Servings: 1 People
Calories: 220kcal
Author: Shruthi

Equipment

  • Vessel
  • Pan

Ingredients

  • 250 gms Plantain pith chopped
  • 6-7 Nos Shallouts Chopped
  • 50 gms Bengal gram
  • 1 tbsp Roasted Rice Powder
  • 4 tbsp Pepper Powder
  • 3 tbsp Grated Coconut
  • 1 No Green chilli slit
  • ½ tbsp Mustard seeds and split black gram
  • 2 stalk curry leaves
  • 1 tbsp Oil
  • 50 ml Water
  • to taste Salt

Instructions

  • Soak the bengal gram for 30 min in 50 ml of water
  • Add Chopped plantain pith stem to the bengal gram
  • Add Salt
  • Cook For 15 Min with the lid closed
  • Heat oil in a pan temper mustard seeds, black gram, bengal gram, asafoetida,curry leaves and green chilli, follwed by shallots
  • Add to the cooked plantain pith. Stir fry by adding rice and pepper powder
  • Serve, Garnished with coconut and coriander leaves

Notes

Did you Know:
The juice of plantain pith extracted from 100 gms of stem and mixed with 50 ml of buttermilk and water with 3 gm of rock salt is an excellent diuretic. It effectively flushes out the kidney stones.
A glass of plantain pith juice taken everyday morning in empty stomach helps in weight loss by decreasing bad cholestrol. it also reduces excess heat in body during summer
The raw juice can be immediately administrated internally in case of poisonous bites and stings and applied externally on the site of bite for reducing the effects of poison