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Banana Stem Soup | Vazhaithandu Soup Recipe

Prep Time15 minutes
Cook Time29 minutes
Course: Drinks
Cuisine: Indian
Keyword: banana stem recipes, soups
Servings: 3 people
Author: Jinoo Jayakrishnan
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Ingredients

  • 2 cups banana stem - chopped
  • 2- inch ginger - 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
  • 1/8 tsp pepper
  • 1/2 slice lemon - for juice
  • 1/2 tsp palm jaggery - optional
  • Fresh coriander leaves - chopped (for garnish)

Instructions

  • In a pressure cooker, add banana stem, ginger, cumin, green chili, bay leaf, and 3 cups of water. Pressure cook for 3-4 whistles.
  • Strain the stock and set aside. Remove bay leaf, ginger, and chili from the mixture, then grind it to a smooth juice. Strain again.
  • In a pan, heat butter, add shallots, and sauté for 30 seconds. Add the stock and juice.
  • Season with salt, pepper, palm jaggery, and lemon juice. Boil gently.
  • Adjust seasoning, garnish with coriander, and serve warm with lemon wedges.