VAZHAITHANDU SOUP

Vazhaithandu is the tender inner stem of the banana plant, commonly called as banana stem. It is pale green to white, cylindrical and has a crisp, fibrous texture. When cut, it releases fine fibers that are usually removed before cooking.

Vazhaithandu is most commonly used in South Indian cooking, especially in the state of Tamil Nadu and Kerala. It has a mild, slightly earthy taste and it absorbs the flavours really well. It is used in poriyal, kootu, sambar, soups, salads and juice.

Vazhaithandu is most valued for its nutritional benefits. It is rich in dietary fiber, which helps in digestion and prevent constipation. Also, it is low in calories and is good for weight management. Traditionally, vazhaithandu juice is given to treat kidney stones and to improve urinary health.

Vazhaithandu soup is a light nutritious soup made from banana stem and few other spices. This soup is commonly served as a healthy starter or a light evening meal. It has a mild and subtle flavour to it.

ABOUT THE RECIPE:

Fresh tender banana stem are best-suited for this recipe. For the tender banana stem, you should look into the inner core of the banana stem, not the tough outer layers. Tender banana stem has a light green to white color, with a soft texture. It should look moist and fresh, and not dry or discolored. Also, avoid stems with brown spots, dark patches or sour smell. If it’s very hard or very stringy, its old. These banana stem can be really hard to chop and also won’t taste good.

INGREDIENTS FOR VAZHAITHANDU SOUP:

• BANANA STEM (MEDIUM CHOPPED) – 2 CUPS
• ONION (MEDIUM SIZE/ CHOPPED) – 1 NO.
• GINGER GARLIC PASTE – 1 TSP
• GREEN CHILLIES – 2 NOS
• PEPPER POWDER – 1/2 TSP
• TURMERIC POWDER – 1/4 TSP
• SALT – AS REQUIRED
• CORN STARCH – 1 TSP
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE VAZHAITHANDU SOUP:

• In a pressure cooker, add 2 cups of chopped banana stem, chopped onion, turmeric powder, green chillies, ginger garlic paste and salt.

• Add 3 cups of water to it. Mix everything well. Close it and pressure cook it for 3 whistles.

• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Remove few cooked banana stem and reserve it for later use.

• Add the remaining cooked ingredients, except for the green chillies to a blender and blend them to a fine paste. Blending the green chillies might make the soup too spicy.

• Add the blended paste to a strainer and filter the puree. The residue can be discarded.

• Add the filtered puree to a cooking pot. The same pressure cooker can also be used.

• Add 1 tsp of cornstarch to a bowl along with 2 tsp of water, and mix it well without any lumps.

• Add the cornstarch slurry and the reserved cooked banana stem to the puree.

• Turn on the flame and cook it, until it boils.

• Once it starts to boil completely, add 1/2 tsp of pepper powder and curry leaves to it.

• Mix everything well, and turn off the flame.

YUMMY AND DELICIOUS VAZHAITHANDU SOUP IS READY.

VAZHAITHANDU SOUP

Recipe by foodpassion1513Course: Uncategorized

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

50-60

kcal

Vazhaithandu is the tender inner stem of the banana plant, commonly called as banana stem. It is pale green to white, cylindrical and has a crisp, fibrous texture. When cut, it releases fine fibers that are usually removed before cooking.
Vazhaithandu is most commonly used in South Indian cooking, especially in the state of Tamil Nadu and Kerala. It has a mild, slightly earthy taste and it absorbs the flavours really well. It is used in poriyal, kootu, sambar, soups, salads and juice.
Vazhaithandu is most valued for its nutritional benefits. It is rich in dietary fiber, which helps in digestion and prevent constipation. Also, it is low in calories and is good for weight management. Traditionally, vazhaithandu juice is given to treat kidney stones and to improve urinary health.
Vazhaithandu soup is a light nutritious soup made from banana stem and few other spices. This soup is commonly served as a healthy starter or a light evening meal. It has a mild and subtle flavour to it.

Ingredients

• BANANA STEM (MEDIUM CHOPPED) – 2 CUPS

• ONION (MEDIUM SIZE/ CHOPPED) – 1 NO.

• GINGER GARLIC PASTE – 1 TSP

• GREEN CHILLIES – 2 NOS

• PEPPER POWDER – 1/2 TSP

• TURMERIC POWDER – 1/4 TSP

• SALT – AS REQUIRED

• CORN STARCH – 1 TSP

• CURRY LEAVES – FOR GARNISHING

Directions

• In a pressure cooker, add 2 cups of chopped banana stem, chopped onion, turmeric powder, green chillies, ginger garlic paste and salt.
• Add 3 cups of water to it. Mix everything well. Close it and pressure cook it for 3 whistles.
• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.
• Remove few cooked banana stem and reserve it for later use.
• Add the remaining cooked ingredients, except for the green chillies to a blender and blend them to a fine paste. Blending the green chillies might make the soup too spicy.
• Add the blended paste to a strainer and filter the puree. The residue can be discarded.
• Add the filtered puree to a cooking pot. The same pressure cooker can also be used.
• Add 1 tsp of cornstarch to a bowl along with 2 tsp of water, and mix it well without any lumps.
• Add the cornstarch slurry and the reserved cooked banana stem to the puree.
• Turn on the flame and cook it, until it boils.
• Once it starts to boil completely, add 1/2 tsp of pepper powder and curry leaves to it.
• Mix everything well, and turn off the flame.
• YUMMY AND DELICIOUS VAZHAITHANDU SOUP IS READY.