Vazhaithandu soup recipe, easy banana stem soup

Vazhaithandu soup, banana stem soup recipe with quick video and step by step detailed pictures. Easy and tasty south Indian style soup.

Only once I have tasted this style soup in restaurant as a part of Tamil full meals in a random restaurant while travelling. This is so different from the soup we have in other restaurants. You can say this is road side shop style soup too. I have not tasted but I guess this will be similar to that. The flavour from garlic and fennel seeds (soambu) gives this distinct flavour to the soup, to name it as south Indian style soup.

I also have another different soup in my list which I have to learn and share here. Hope that day will come soon this year For so long, I wanted to try vazhaithandu soup but always been wondering how to do it. Until I tasted this, I was in suspense how it would be, but Vj gave a thumbs up to this. So I can confidently share this now.

As always, I have used fresh ginger and garlic, but apparently you can use ginger garlic paste as well if you have stock. Just use less so that it doesn’t over power the soup. I have used corn flour for thickening, but you can either skip or use a little quantity of any dal or soaked legume along so that it thickens the soup.

Vazhaithandu soup recipe

Vazhaithandu soup, banana stem soup recipe with quick video and step by step detailed pictures. Easy and tasty south Indian style soup.

• 1 cup Banana stem (chopped)
• 2 garlic cloves
• 1 small piece ginger
• 1/2 green chilli
• 1/4 tsp fennel seeds
• 2 tsp coconut oil
• Salt & pepper as needed

1. Clean vazhaithandu by taking out the excess strips around it by peeling off the thick ones. Slice off the thin outer ring (it will be opaque comparatively). Chop roughly into cubes and measure 1 cup.
2. Gather other ingredients.
3. Heat a small pressure cooker with coconut oil.
4. Add fennel seeds, ginger, garlic, chilli and fry for a minute.
5. In goes banana stem and little salt. Cook for one more minute.
6. Add 1 cup water and pressure cook for 3 whistles.
7. Once done, take out ginger, green chilli. Strain the ingredients for cooling down. Reserve the cooked water.
8. Once cooled, blend smoothly with little saved water.
9. Filter through a metal strainer.
10. Dissolve corn flour in little water and mix to the strained soup. Adjust salt.
11. Heat until it boils and continue simmering for a minute.

• Butter can be used in place of coconut oil.
• As I used ginger and garlic, I took ginger out as it will overpower the flavours. 
• Use just 1/4 tsp ginger garlic paste if using paste and make sure to sautee well.
• A very little amount of legume (pre soaked) or dal can be used while pressure cooking for thickening purpose. 

 

Vazhaithandu soup method:

1. Clean vazhaithandu by taking out the excess strips around it by peeling off the thick ones. Slice off the thin outer ring (it will be opaque comparatively). Chop roughly into cubes and measure 1 cup. Gather other ingredients. Heat a small pressure cooker with coconut oil. Add fennel seeds, ginger, garlic, chilli and fry for a minute. In goes banana stem and little salt. Cook for one more minute.
2. Add 1 cup water and pressure cook for 3 whistles.
3. Once done, take out ginger, green chilli. Strain the ingredients for cooling down. Reserve the cooked water. Once cooled, blend smoothly with little saved water.
4. Filter through a metal strainer.
5. Dissolve corn flour in little water and mix to the strained soup. Adjust salt.
6. Heat until it boils and continue simmering for a minute.

Serve hot with generous fresh milled black pepper.

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