Vazhaithandu Soup Recipe
Fiber rich and flavourful banana stem soup
Course:
Appetizer, Soup
Cuisine:
Indian
Ingredients
Ingredients:
- 4 cups Vazhathandu / Banana stem chopped into cubes
- 1 inch piece ginger keep it whole as you will be discarding it after cooking
- 1 small green chilly slit
- 1/2 onion chopped
- 1 small potato cubed
- 11/2 tsp lemon juice
- salt and pepper to taste
- 2 to 21/2 cups water
Tadka: (OPTIONAL)
- 1 tsp oil
- 1 sprig curry leaves
Instructions
Method: (Instant pot recipe)
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Wash the banana stem and remove the outer smooth layer. Once you peel off the outer layer, you will see that they start getting textured. This is the part you use for cooking, Chop it into small cubes and set it aside.
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Switch on the saute mode and add the onion and ginger and green chilly. Saute for a minute and add the chopped vazhathandu, cubed potato, water, salt and pressure cook in manual high for 15 minutes.
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When the cooking is done, do a quick release or natural pressure release and discard the green chilly and ginger ( discarding them is optional) . Use a hand blender or food processor to puree the banana stem mixture. Now if you want a thick version of the soup and if your banana stem was tender, you can use it as such. If not, use a strainer and strain the pulp and use the liquid to get a thin soup.
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Add lemon juice and pepper to the Vazhaithandu Soup and make a tadka of curry leaves and add it to the soup. Serve it very hot!
Recipe Notes
Note :
The vazhathandu I got was very fibrous and it needed 15 minutes to cook.
If your banana stem is tender and not all that fibrous, you will need less cooking time. To find out, taste the banana stem after pressure cooking it and see if you can still feel the fiber when you eat them. If so, they need to be cooked some more.
You can add some sour butter milk instead of lemon juice in the end if not vegan.
I did not add any pepper as my green chilly was very spicy.