Vazhathandu More | Banana Stem Buttermilk Recipe
One of my favorite ingredient to cook with or have as such is yogurt / Curd / Buttermilk. My love for it knows no words! Luckily my kids too inherited this love! The result is that I make all types of buttermilk , raita varities often apart from the usual curd rice.
This week in Blogging Marathon #118, Day 1 under the theme – Favorite Recipes, I am posting recipes with the ingredients I love to cook which in turn are my favorites!
I love all kinds of buttermilk and try to experiment with it by adding different flavors. Check out 20+ flavored buttermilk recipes that has been posted earlier.
The best part it we can make sweet and savory buttermilk varieties and both these varieties will be loved by kids and adults alike.
Coming to this recipe, this is a savory variety. And adding banana stem to the buttermilk does not change the taste of the drink. In fact ,no one will even know that it has banana stem in it.
So ,like me, if you are feeding a kid who hates veggies, this is one of the best ways to make them avail the nutrients!
Vazhathandu / Banana Stem :
The stem of the Banana plant / tree is used to make various dishes like kootu, porriyal / curry, banana stem juice etc. The stem of this plant has a whole lot of health benefits. It is rich in fiber and a good source of Potassium and Vitamin B6.
Curd / Yogurt :
It improves immunity and is a source of Calcium. Curd is also said to aid digestion and that’s one of the reason the south Indian meal concludes with curd rice! And the best past it, it is so easy to set curd at home and it tastes better than the store bought one.
Both Banana stem and yogurt bring down the body temperature and are so apt to be used in summer months.
I have used ginger, green chilies and curry leaves to add flavor to the buttermilk.
Let us see how to prepare Vazhathandu More | Banana Stem Buttermilk Recipe
A cooling drink made with banana stem, curd / yogurt along with some simple ingredients to get a flavorful and cooling beverage.
- 1 cup Cleaned and roughly chopped banana stem
- 1 cup Curd / yogurt
- 2 cups Water
- 1 inch Ginger
- 1 tbsp chopped curry leaves
- 1 no. Green Chili
- Salt to taste
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Grind together green chili, curry leaves and ginger along with the banana stem
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Strain this mixture.Squeeze out the liquid as much as possible.
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Add this to the curd.
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Add water , salt and whisk well.
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Serve garnished with a finely chopped curry leaves
- You can also add cumin seeds while grinding
- Pepper can be used instead of green chilies.
- Coriander leaves can also be used.
Wow PJ that’s is really out of the world! Just as I thought, you have such a huge collection of so many different ingredients and dishes, but to have so many different buttermilk is simply too much yaar..hahaha..love that this one has thandu in it..must surely try it sometime..
Omg ! I know only a couple of savoury versions of butter milk , never could I imagine this ! I am sure it must be nutritious as well as delicious .
This is super interesting! For me, vazhathand is only for making stir fry, making buttermilk is completely new. This must be amazing to have on a hot afternoon…
A perfect one for buttermilk lovers. This is my favorite too. I miss this as we don’t get the stem regularly here.
Wow! the buttermilk sounds very flavorful. And that is such a huge collection, PJ. I have never cooked with banana stem and I am sure I can’t source it either.
This is absolutely new to me and that surely is an interesting variation of savory buttermilk.