Vazhaithandu Soup Recipe - How To Make Vazhaithandu Soup
Vazhaithandu Soup Overview
vazhaithandu soup is a healthy recipe which originated from the Indian subcontinent. The meaning of vazhaithandu is banana stem. And this soup is made out of tender banana stem. It is known for its medicinal properties and cooling effect.
Vazhaithandu soup is a quintessential dish which originated from the Indian subcontinent. This soup is made out of tender banana stem, spruced up with some Indian spices and garnished with the grandeur of fresh coconut milk and lush green coriander leaves. Banana stem is not only delicious but also has abundant health benefits and therefore it is widely used in all parts of the country in various forms. Vazhathandu soup is a common diet in the south Indian households especially during the summer, for its cooling effect on the body.
Therapeutic Properties Of Vazhaithandu Soup
Vazhaithandu soup plays a significant role in the weight loss program and preferred by many people who are in the fitness regime. It helps in the detoxification and digestion in the body as it has high fibre content. It is used to eliminate kidney stones and prevents urinary tract infections. It also reduces the cholesterol and stabilizes the blood pressure in the body. It eases out constipation and aids the body to fight against infection. As it is rich in potassium, it helps to regulate the functioning of the cardiac muscles. Moreover, it reduces acidity and gastric problems. It is an instant remedy for heartburn and gastric troubles and as it is rich in vitamin B6, it improves the haemoglobin count in the body. Above all, it is a much recommended stem in Ayurveda for its immense therapeutic properties.
It's Properties :
There are a wide range of restaurants, hotels and dhabas that supplies exotic vazhathandu soup in SouthIndia. Especially, it is quite common to see the vazhaithandu soup accompanied with a Burmese dish named atho in Burmese outlets and mobile eateries in the Southern States of India. It is a common scenario in the beaches to see people having the vazhaithandu soup from the beachside vendors in the midst of their jogging and early morning workout. People just love to have it for weight loss and it is an ancient home remedy to get rid of kidney stones that have been carried on through generations by practice and it occupies an important place in Tamil Cuisine.
Let us see the method of making this tasty superfood within minutes very easily at home. Definitely it is a ‘must try’ recipe for anyone who likes to grab a quick fix healthy diet.
Vazhaithandu soup - Ingredients For Vazhaithandu soup Recipe
Vazhaithandu Soup Recipe - How To Make Vazhaithandu Soup
To make vazhaithandu soup, The first and foremost step in `vazhaithandu soup` is to chop of the banana stem without fibre.
To clean it, first pull out the thick outer layer and peel of the outer skin from it.
Then slice the banana stem into thin round pieces and drop them in a bowl of water.
To prevent the stem from getting dark, just add a cup of buttermilk or curd in the water bowl.
Then place the slices one over the other in sets and chop them into medium sized pieces and drop them again in the water to prevent them from turning dark.
Peel of the skin from the shallots, ginger and garlic and grate them into fine pieces and slit the green chillies into two.
Place a skillet in the stove and pour some water in it. Drop in the banana stem pieces and boil it in medium flame.
Let it boil for 5 minutes approximately. Once it is cooked ,just take it out from the stove and switch it off. Keep it aside and let it cool for some time.
When it cools down,transfer the banana stem pieces to a blender and grind it to a fine paste. Strain it with a strainer and keep it aside.
Just keep the strained clear soup in a bowl.
Heat the skillet again in medium flame and stir in a table spoon of butter and scatter a tea spoon fennel seeds to it. Let it turn aromatic.
Now add the finely chopped shallots and fry till translucent. At this stage, just tip in the ginger and garlic pieces and stir well. Finally, drop in two slit green chillies and stir in.
Adjust the flame to simmer mode and just toss over the pepper and jeera powder to it.
At this stage, add the strained banana stem water to it and stir well.
Add the required amount of salt and let it come to a boil.
Subsequently, you will get a thin clear soup and you will feel a nice aroma coming out of it. Now pour in a glass of fresh coconut milk to it and stir well.
If you want to thicken the consistency just and a quarter tea spoon of diluted corn flour at this stage. Here, I have not added the corn flour as I want it to be purely natural.
Now, simmer the flame and pop the lid on and let it boil for some more time until it becomes aromatic.
After a few minutes you will get a clear vazhaithandu soup with a spicy taste.
Finally garnish it with finely chopped coriander leaves and serve it hot with a crunchy crackle like pakora or masala papad.
Some Tips And Tricks To Follow To Make Vazhaithandu Soup
- Your trick lies in choosing the apt banana stem to make the soup. It should be tender, thin, pearly white without blemishes and absolutely fresh.
- As much as possible add fresh coconut milk in order to get the best result.
- In case, if you want it to be less spicy when you prepare it for kids or elderly people, you can avoid using green chillies. Adding a little pepper powder will do.
- Adding the fresh coconut not only makes it richer but also cools the system thoroughly.
- Shalllots gives an exclusive flavour to the soup and therefore be specific about adding it in this recipe. Moreover, it has an umpteen number of health benefits and it is one of the profound condiments of India.
Ingredients
Directions
To make vazhaithandu soup, The first and foremost step in `vazhaithandu soup` is to chop of the banana stem without fibre.
To clean it, first pull out the thick outer layer and peel of the outer skin from it.
Then slice the banana stem into thin round pieces and drop them in a bowl of water.
To prevent the stem from getting dark, just add a cup of buttermilk or curd in the water bowl.
Then place the slices one over the other in sets and chop them into medium sized pieces and drop them again in the water to prevent them from turning dark.
Peel of the skin from the shallots, ginger and garlic and grate them into fine pieces and slit the green chillies into two.
Place a skillet in the stove and pour some water in it. Drop in the banana stem pieces and boil it in medium flame.
Let it boil for 5 minutes approximately. Once it is cooked ,just take it out from the stove and switch it off. Keep it aside and let it cool for some time.
When it cools down,transfer the banana stem pieces to a blender and grind it to a fine paste. Strain it with a strainer and keep it aside.
Just keep the strained clear soup in a bowl.
Heat the skillet again in medium flame and stir in a table spoon of butter and scatter a tea spoon fennel seeds to it. Let it turn aromatic.
Now add the finely chopped shallots and fry till translucent. At this stage, just tip in the ginger and garlic pieces and stir well. Finally, drop in two slit green chillies and stir in.
Adjust the flame to simmer mode and just toss over the pepper and jeera powder to it.
At this stage, add the strained banana stem water to it and stir well.
Add the required amount of salt and let it come to a boil.
Subsequently, you will get a thin clear soup and you will feel a nice aroma coming out of it. Now pour in a glass of fresh coconut milk to it and stir well.
If you want to thicken the consistency just and a quarter tea spoon of diluted corn flour at this stage. Here, I have not added the corn flour as I want it to be purely natural.
Now, simmer the flame and pop the lid on and let it boil for some more time until it becomes aromatic.
After a few minutes you will get a clear vazhaithandu soup with a spicy taste.
Finally garnish it with finely chopped coriander leaves and serve it hot with a crunchy crackle like pakora or masala papad.
