Banana Stem/Vazhathandu Avial

Banana stem as it is commonly called is actually the flower stalk of the banana plant. The thick outer part is inedible and the inner soft bulb like cylindrical part can be consumed. It has lot of medicinal and nutritive value. It’s high in dietary fibre and aids in treating stomach ulcers and acidity. It’s rich in potassium and vitamin B6. It’s a diuretic

and helps to prevent kidney stones. It also cools the body and helps in weight reduction.

Banana stem or vazhathandu as it’s called in south India is used in many forms. You can make raita with it or add it to any stir fries or cook it with any lentil. The below recipe is an avial with vazhathandu. The recipe is quite simple. All you need to do is cook them and add a ground mixture of coconut and curd. The difficult job is to chop them and remove all the fibre. Soak the chopped pieces in buttermilk water or plain water to avoid oxidation.

Ingredients:

• Banana stem 8-10 inch piece
• Salt to taste
• Green chilies 2-3
• Cumin seeds 1/2 tsp
• Curd 1 cup
• Turmeric powder 1/2 tsp
• Curry leaves 2-3 sprigs
• Coconut oil 2 tsp
• Grated coconut 1/2 cup

Method:

• Remove the outer thick skin of the plantain stem and trim the edges.
• Chop it into thin roundels and soak it in thin buttermilk or water.
• Slice the roundels and chop into small pieces.

• Let it stay in water for sometime. Whisk it with a fork to remove the threads of the stem.

• Pressure the chopped pieces with salt and turmeric powder in little water for 2 whistles.

• Switch off the flame and allow it to cool.
• Meanwhile grind the grated coconut along with the cumin seeds and green chilies. Do not make a very fine paste. Leave it about coarse.

• Add the curd and pulse for few seconds.
• Now add this ground mixture into the cooked banana stem and boil for a minute.

• Switch off the flame, adjust the salt and finally garnish it with fresh sprigs of curry leaves and coconut oil.

• Serve it with rice. A healthy and tummy dish is ready.