Vazhaithandu kuzhambu/ Banana stem kuzhambu is a simple, nutritious and delicious coconut based gravy. It is prepared with Vazhaithandu / Banana stem and freshly ground coconut lentil paste.

This vazhaithandu kuzhambu goes excellent with hot rice and dal. Banana stem can be used to make lots of dishes. It can be used to make delicious soups, stews, curries and stir fry’s.

Vazhaithandu/ banana stem is a rich source of fibre and gives a satiation of fullness. Vazhaithandu is crunchy is texture, is sweet snd has slight bitter after taste. It is rich in Potassium (K)Vitamin B6, Vitamin C, Magnesium, Iron and other minerals and micronutrients.

It aids in weight loss, prevents anemia, prevents kidney issues, reduces constipation, reduces bad cholesterol, detoxifies and many more.
Banana tree – every part of it like the fruit, stem and leaf is loaded with many health benefits. Some recipe I posted with vazhaipoo are here: Vazhaipoo vadai, Banana blossom biryani, Banana blossom kebab, Vazhaipoo bajji.

vazhaithandu kuzhambu, banana stem kuzhambu

In this recipe I used coconut oil for tempering which enhances the flavors and taste of this kuzhambu , if you don’t use coconut oil you could use regular oil too. Found this delicious recipe in a tv program and thought to try it. Since it turned so delicious thought to share it in the blog.

I have not added pics regarding cleaning the stem as I am not a pro at it, but will try to add some pictures for better understanding next time. But I did add cleaning procedure.
I will try to put more dishes with vazhaithandu soon in the blog. So let’s get to the making of Banana stem kuzhambu!!

Other recipes that might interest you:

Vazhaithandu kuzhambu, Banana stem kuzhambu

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course, Side DishCuisine: South IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients to make Vazhaithandu kuzhambu

1 nos., Vazhaithandu/ Banana stem
1/4 teaspoon, Turmeric powder
Salt – to taste
2 cups, Water
TO ROAST AND GRIND
1/2 teaspoon, Cumin seeds
1 tablespoon, Coriander seeds
1/4 teaspoon, Fenugreek seeds
1 tablespoon, Toor dal
1 tablespoon, White urad dal
2 nos., Dry red chilli
Tamarind – tiny piece
1/4 cup, Grated coconut
1 teaspoon, Coconut oil
TO TEMPER
1 tablespoon, Coconut oil
1/2 teaspoon, Mustard seeds
Curry leaves – a sprig

Directions to make Banana stem kuzhambu

In a pan/ kadai heat coconut oil, to it add grated coconut, dry red chilli, cumin seeds/ jeera, coriander seeds and chana dal. Roast until aromatic. When aromatic allow it to cool down. In a blender add the roasted ingredients and grind it into paste adding little water. Keep it aside.
Firstly in a bowl add 3 cups water to it add ½ tsp curd. Mix well keep it ready to add the chopped stem in this mixture which will prevent stem from turning black.
Remove the outer shell of the banana stem, till you get to the firm white stem. Chop into small cubes removing the fibers/ naaru often and transfer the chopped stem in the curd water. Stir it often to remove excess fibers and to prevent browning.
In a pressure cooker heat coconut oil add mustard seeds, when it splutters add curry leaves, hing and turmeric powder. Now add ground coconut paste and salt. Saute for few seconds.
Now add chopped vazhaithandu/ plantain stem and water. Pressure cook for 3 to 4 whistles or until cooked. .
When the whistle has subsided check for banana stem donees then serve it hot.

Notes

* 1 cup = 235 ml

How to make Vazhaithandu kuzhambu with step by step images

In a pan/ kadai heat coconut oil, to it add grated coconut, dry red chilli, cumin seeds/ jeera, coriander seeds and chana dal. Roast until aromatic. When aromatic allow it to cool down. In a blender add the roasted ingredients and grind it into paste adding little water. Keep it aside.
Firstly in a bowl add 3 cups water to it add ½ tsp curd. Mix well keep it ready to add the chopped stem in this mixture which will prevent stem from turning black. Remove the outer shell of the banana stem, till you get to the firm white stem. Chop into small cubes removing the fibers/ naaru often and transfer the chopped stem in the curd water. Stir it often to remove excess fibers and to prevent browning.
In a pressure cooker heat coconut oil add mustard seeds, when it splutters add curry leaves, hing and turmeric powder. Now add ground coconut paste and salt. Saute for few seconds. Now add chopped vazhaithandu/ plantain stem and water. Pressure cook for 3 to 4 whistles or until cooked.
When the whistle has subsided check for banana stem donees then serve it hot.