Vazhaithandu soup, banana stem soup recipe with quick video and step by step detailed pictures. Easy and tasty South Indian style soup with simple ingredients available in pantry and easy method for beginners.
Make it when you want a light starter before dinner or a gentle, digestive-friendly soup on a cold day, when your stomach needs some rest.
Check out my Drumstick soup recipe and vazhaithandu mor kootu recipe in this website.
I have tasted this style soup only once 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 roadside-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 dish, 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.
Step by step pictures
1. Clean vazhaithandu by taking out the excess strips around it by peeling off the thick ones. Slice off the thin outer layers (it will be opaque comparatively). Chop the plantain stem roughly into cubes and measure 1 cup. 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 of 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.
6. Adjust salt, return to heat and boil gently until one it bubbles for a minute. Switch off once the soup is homogeneous.
Serve this simple vazhaithandu soup hot with generous fresh milled black pepper.
Top tips
- If using Ginger-Garlic paste, instead of whole, use just ¼ teaspoon and saute it well so that the raw taste and flavour cooks off.
- Do not grind for longer as the fiber in the banana stem can get stuck in the blender blades.
Substitutions & Variations
Coconut oil - Butter or any neutral oil can be used.
Corn flour - Use soaked moong dal and cook along with banana stem for thickener as well as some protein.
A dash of homemade coconut milk can be added towards end for soothing effect on stomach.
Garnish with coriander leaves, it adds a fresh flavor.
Troubleshooting
Soup is too thin - Add little more corn flour slurry and bubble for a full minute.
Grainy texture despite blending - Strain twice to catch every fibrous bit.
FAQs
What does vazhaithandu soup taste like?
It is light and savoury, with a distinct aroma from fennel seeds and garlic, which makes it different from typical restaurant-style soups.
Can I make this soup without pressure cooker?
Yes, you can simmer the ingredients in a sauce pan until soft with 2 cups of water and then proceed as usual once cooked. But it takes longer to cook.
Is Banana stem good for digestion?
Banana stem is traditionally valued in South Indian cooking for being light on the stomach. So this soup works well as a gentle starter.
Recipe card
Vazhaithandu Soup Recipe
Ingredients
- 1 cup Banana stem chopped
- 2 garlic cloves
- 1 small piece ginger
- ½ green chilli
- ¼ teaspoon fennel seeds
- 2 teaspoon coconut oil
- Salt & pepper as needed
Instructions
- 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.
- Add 1 cup water and pressure cook for 3 whistles.
- 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.
- Filter through a metal strainer.
- Dissolve corn flour in little water and mix to the strained soup. Adjust salt.
- Heat until it boils and continue simmering for a minute.
Video
Notes
- 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 ¼ teaspoon 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.
Deborah says
It tasted so so so delicious. Loved it.