To begin making South Indian Style Vazhaithandu Poriyal Recipe, wash the banana stem thoroughly under running water to remove any dirt or impurities.

Using a sharp knife, trim off the ends of the banana stem. Then, carefully peel away the tough outer layers until you reach the tender inner core. The inner core is usually white and has a soft texture.

Once you've removed the tough outer layers, slice the tender inner core of the banana stem into rounds of your desired thickness. You can also cut them into small pieces or strips, depending on your recipe.

Prepare the butter milk by combining 2 tablespoons of curd and 2 cups of water in a large mixing bowl along with a teaspoon of salt.

To prevent discoloration and soften the banana stem, place the cut rounds into a bowl of buttermilk water. Buttermilk helps tenderize the banana stem and keeps it fresh. Add the chopped banana stem without the buttermilk water. Add 1/4 cup of water and salt and pressure cooker for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.

Heat oil in a heavy bottomed pan, add the mustard seeds and urad dal. Roast urad dal until golden brown and crisp.

Once done add green chillies, curry leaves, coconut and saute for a few seconds, Finally add the turmeric powder, black pepper powder and the cooked banana stem (Vazhaithandu). Stir fry for a few seconds until most of the moisture evaporated and turn off the heat. Check the salt and adjust according to taste.

Serve the South Indian Style Vazhaithandu Poriyal Recipe along with Steamed rice and Manathakkali Keerai Poricha Kootu for lunch or dinner.