Preparation of Banana Stem/ Vazhaithandu Soup Recipe with step-by-step pictures
This is one of the easiest soup recipes and a family favorite too. The husband often comes home with vegetables meant exclusively for soups. Curries and gravies with that vegetable are welcome but soups hold a special place in his heart.
He will happily sip soups daily rather than eat or drink other kinds of stuff. I on the other hand prefer fruit-based dishes! The children’s choice however is mixed and varying!
Vazhaithandu More is one of the summer coolers that was popular in our house during the lockdown period and now it is Vazhaithandu Soup. This soup is so easy to prepare and you can adjust the rest of the ingredients to suit your taste.
This Vazhaithandu soup is often sold near the farmer’s market [Uzhavar Sandhai] and other herbal soups for 10/- bucks a cup. Such soup vendors have small push carts or sell them on their bicycles/motorcycles and there are huge bags with many flasks with various types of soups. There is always a small crowd around these soup vendors and people even bring vessels for takeaways!
In the Farmer’s market, the banana stem cost 10/- bucks for a feet long piece. And with that, we can prepare soup with 1/4th part of it and curry / kootu with the rest.
Let’s see how to prepare this Banana Stem/ Vazhaithandu Soup Recipe
Prepare the banana stem for cooking and roughly chop the required quantity. Take it in a small pressure cooker/pan along with peppercorns, cumin, ginger, and green chilies along with 2 cups water. Pressure cook for 4 whistles/ 15 minutes and let the pressure release naturally. Use a colander and drain out the water used to cook the banana stem and reserve the liquid. Grind the remaining solids to a fine paste.
Again filter this and transfer it to a pan along with the reserved water. Add more water if needed. Bring to a boil. Add salt and simmer for a minute.
Serve hot garnished with Coriander leaves.
A simple soup made with banana stem
- 1 cup Roughly chopped Banana stem
- 1 tsp Peppercorns
- 1 tsp Cumin seeds
- 1 inch piece Ginger
- 2 no.s Green chilies
- Salt to taste
- Coriander leaves to garnish
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Clean the banana stem and roughly chop the required quantity. Take it in a small pressure cooker/pan along with peppercorns, cumin, ginger, and green chilies along with 2 cups water.
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Pressure cook for 4 whistles/ 15 minutes and let the pressure release naturally.
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Use a colander and drain out the water used to cook the banana stem and reserve the liquid.
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Grind the remaining solids to a fine paste.
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Again filter this and transfer it to a pan along with the reserved water. Add more water if needed. Bring to a boil.
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Add salt and simmer for a minute
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Serve hot garnished with coriander leaves
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