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Vazhaithandu Soup Recipe

Yields0.5 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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 with coconut milk

 1 Piece of Banana Stem (Vazhaithandu)
 10 Nos Shallots (small onions)
 1 tsp Ginger (crushed or grated)
 1 tsp Black Pepper Powder
 1 tsp Jeera Powder
 1 tsp Corn Flour
 1 Twig Curry Leaves
 1 tsp Coriander Leaves
 1 tsp Butter
 Salt and Water as Required
Key Ingredient :
 1 cup Coconut Milk
Initial Preparation - Preparing The Banana Stem
1

To make vazhaithandu soup, The first and foremost step in `vazhaithandu soup` is to chop of the banana stem without fibre.

2

To clean it, first pull out the thick outer layer and peel of the outer skin from it.

3

Then slice the banana stem into thin round pieces and drop them in a bowl of water.

4

To prevent the stem from getting dark, just add a cup of buttermilk or curd in the water bowl.

5

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.

6

Peel of the skin from the shallots, ginger and garlic and grate them into fine pieces and slit the green chillies into two.

Secondary Steps : Cooking The Banana Stem Soup
7

Place a skillet in the stove and pour some water in it. Drop in the banana stem pieces and boil it in medium flame.

8

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.

9

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.

10

Just keep the strained clear soup in a bowl.

Final Steps To Prepare Valathandu Soup
11

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.

12

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.

13

Adjust the flame to simmer mode and just toss over the pepper and jeera powder to it.

14

At this stage, add the strained banana stem water to it and stir well.

15

Add the required amount of salt and let it come to a boil.

16

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.

17

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.

18

Now, simmer the flame and pop the lid on and let it boil for some more time until it becomes aromatic.

19

After a few minutes you will get a clear vazhaithandu soup with a spicy taste.

20

Finally garnish it with finely chopped coriander leaves and serve it hot with a crunchy crackle like pakora or masala papad.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 100
% Daily Value *
Total Fat 0.2g1%
Total Carbohydrate 30g10%
Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.