Banana stem clear soup | Vazhaithandu soup recipe

Banana stem, also known as vazhaithandu in Tamil, is a highly nutritious and refreshing ingredient often used in South Indian cuisine. This clear soup recipe is a light and mildly spiced option that can easily be included in a healthy diet. Banana stem is rich in fiber, supports digestion, and has detoxifying properties, making this soup an excellent choice for those looking for a gentle yet flavorful dish.

The recipe takes advantage of simple spices like cumin, green chilies, and bay leaves to flavor the stock while allowing the natural taste of banana stem to shine through. This soup has a delicate balance of spices and seasonings, making it a soothing option for both everyday meals and special occasions.

In street foods, banana stem soup is often used in more heavily spiced dishes. However, this soup focuses on a clear, mild flavor, offering a clean taste that feels both light and satisfying. It’s perfect for anyone seeking a nutritious, low-fat, and fiber-rich meal. Now, let’s dive into the recipe for this delicious Vazhaithandu soup!

video recipe

Ingredients:

• 2 cups banana stem, chopped
• 2-inch piece of ginger, chopped into large chunks
• 1 tsp cumin seeds
• 1 green chili, broken
• 1 bay leaf
• 3 cups water
• 3-4 shallots, sliced
• 1 tbsp butter
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp pepper (adjust to taste)
• 1/2 slice lemon, for juice
• 1/2 tsp palm jaggery (optional, to balance the flavor)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Pressure Cooking Banana Stem:
   • In a pressure cooker, add 2 cups of chopped banana stem.
   • Add the ginger chunks, cumin seeds, broken green chili, bay leaf, and 3 cups of water.
   • Close the lid and pressure cook for 3-4 whistles.
   • Allow the pressure to naturally release before opening the cooker.
2. Straining the Stock:
   • Once the pressure settles, open the cooker and strain the liquid into a bowl. This is your banana stem stock. Reserve this for later use.
   • Set aside the banana stem mixture and carefully remove the bay leaf, ginger chunks, and green chili.
3. Blending the Banana Stem:
   • Transfer the banana stem mixture to a blender and grind it into a smooth juice.
   • Strain this juice once more to ensure smoothness. Set it aside for later.
4. Preparing the Soup:
   • Heat a pan over medium heat and add 1 tbsp of butter.
   • Once the butter melts, add the sliced shallots and sauté for about 30 seconds until fragrant.
   • Pour in the reserved banana stem stock and the ground banana stem juice.
   • Season with salt, pepper, palm jaggery, and freshly squeezed lemon juice (about half a slice).
   • Stir well, and let the soup come to a gentle boil.
5. Final Adjustments:
   • Taste the soup and adjust the seasoning, particularly the lemon juice. Add more lemon juice if needed just before serving for a fresh, tangy flavor.
   • Turn off the heat, and add freshly chopped coriander leaves.
6. Serving:
   • Serve the soup warm, garnished with more coriander leaves and lemon wedges on the side for added tang if desired.

step pics

In a cooker, take chopped banana stem along with bay leaf, cumin seeds, ginger and green chilli

add 3 cups water.

pressure cook for 3-4 whistles.

open once pressure settles

strain the mixture to a bowl

take out the bay leaf, ginger and green chilli before grinding the banana stem.

lets grind it to a paste

strain it again to a bowl.

you will need a spoon or ladle to press and extract more juice out of it.

heat a pan and melt the butter

add sliced shallots

fry it for few seconds until soft

add the reserved stock

add the juice

season with salt

freshly ground pepper

lemon juice

palm jaggery(optional). but it balances the soup.

boil it for few minutes

add coriander leaves

serve it warm.

Expert Tips:

• Removing Fibers: Banana stem can sometimes have long fibers. Make sure to remove them while chopping for a smooth soup.
• Balancing Flavor: Palm jaggery is optional but helps balance the flavors by adding a subtle sweetness. If you don’t have palm jaggery, regular jaggery or sugar can work as a substitute.
• Lemon Juice: Go easy on the lemon juice while cooking, as too much can overpower the soup. It’s best to adjust the acidity just before serving.
• Shallots: Shallots add a mild sweetness to the soup. If you don’t have shallots, small onions can be used as a substitute.
• Vegan version: instead of butter, use coconut oil.