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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Indian, South Indian
Servings: 1


  • 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


  • 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.


  • 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.