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    Home » Recipes » Accompaniments

    Vazhaithandu sweet pachadi recipe

    Updated on July 11, 2022 by Raks Anand Leave a Comment / Jump to Recipe

    Vazhaithandu sweet pachadi with banana stem, tamarind, jaggery, coconut as main ingredients. With step by step pictures.

    vazhaithandu pachadi recipe

    Whenever I buy banana stem, I make vazhaithandu poriyal most of the times. Very rarely I have made vazhaithandu kootu, sambar or mor kuzhambu.

    I knew mom makes sweet pachadi with it. I vaguely remember the taste. Was thinking of trying out, so last week had little vazhaithandu left after making poriyal.

    It was too less for making poriyal again and am not a big fan of sambar with it.

    So thought would make pachadi with it just for me and Vj. I followed the same way as I make mango pachadi, just added tamarind as vazhaithandu needs some tangy touch.

    Turned out really good and I had as such. Goes well with vathal kuzhambu, puli kuzhambu or sambar.

    vazhaithandu sweet pachadi

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    vazhaithandu pachadi recipe
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    5 from 2 votes

    Vazhaithandu sweet pachadi recipe

    Vazhaithandu sweet pachadi with banana stem, tamarind, jaggery, coconut as main ingredients. With step by step pictures.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Servings 3
    Cup measurements

    Ingredients

    • 1 cup Vazhaithandu banana stem, chopped
    • ¼ cup Jaggery
    • 1 tablespoon Tamarind extract
    • ⅛ teaspoon Turmeric
    • ¼ teaspoon Salt

    To grind

    • ¼ cup Coconut grated
    • ½ teaspoon Rice flour

    To temper

    • 1 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 2 Red chilli
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Remove the outer strips of banana stem and slice the middle portion into thin circles. Remove the excess fibre.
    • Then cut into thin strips by stacking them and chop it.
    • Keep immersed in water mixed with buttermilk all the times after cutting.
    • Boil the chopped banana stem in water just to immerse it.
    • Cook it with salt in medium flame until done.
    • Add jaggery, tamarind extract. Boil for 2 mins.
    • Grind coconut with rice flour and little water to a paste.
    • Add the ground paste to the pachadi and mix well. Bring to boil.
    • Temper with mustard, urad dal, red chilli, curry leaves and mix to the pachadi.

    Notes

    • Instead of grinding coconut, you can add grated coconut too.
    • You can replace rice flour with corn starch (Corn flour)
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    Vazhaithandu sweet pachadi

    1. Remove the outer rings, that come out as strips of banana stem and slice the middle portion into thin circles.
      clean
    2. Remove the excess fibre. Then cut into thin strips by stacking them and chop it. Keep immersed in water mixed with buttermilk all the times after cutting.
      mix
    3. Boil the chopped banana stem in water just to immerse it. Cook it with salt in medium flame until done.
      vazhaithandu-pachadi-1
    4. Add jaggery, tamarind extract. Boil for 2 mins.
      vazhaithandu-pachadi-2
    5. Grind coconut with rice flour and little water to a paste.
      coconut
    6. Add the ground paste to the pachadi and mix well. Bring to boil.
      vazhaithandu-pachadi-4
    7. Temper with mustard, urad dal, red chilli, curry leaves and mix to the pachadi.
      temper

    We had with cluster beans sambar, cauliflower curry and rice.

    vazhaithandu sweet pachadi

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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