Vazhaithandu Kuzhambu Recipe – Banana Stem Gravy–Valaithandu Recipes

I try to include vazhaithandu recipes in my cooking at least once in a month as it has lots of health benefits. Whenever I go to Salem, my FIL buys me banana stem and banana flower because finding these vegetables in my place is very rare. Mostly I make Vazhaithandu juice ( Salt version) Or valaithandu thayir pachadi and sometimes poriyal or thogayal. I haven’t tried any gravies/ kulambu or kootu with it. So this time, I wanted to try some kuzhambu with banana stem. I got the recipe from HERE. I made some changes and tried it. It tasted good when mixed with plain rice adding ghee. Banana stem is a bland vegetable. It doesn’t absorb any flavor or taste within it. So in this gravy, the masala gives the taste more than the vegetable. Original recipe called for using black chana along with banana stem. But I had used only vazhaithandu as I wanted to consume more quantity of this vegetable.If you are looking for some different vazhaithandu recipe, try this one. You may like it Happy . Lets see how to make banana stem gravy for rice with step by step pictures !

Banana stem gravy / Vazhaithandu Kuzhambu

Banana stem gravy / Vazhaithandu Kuzhambu How to make vazhaithandu kuzhambu/ Banana stem gravy for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

Banana stem – 1 no
Salt & water – as needed
Sambar powder – 1 tsp

To grind

Methi seeds/ fenugreek seeds – 1/2 tsp
Urad dal – 2 tsp
Coriander seeds – 1 tbsp
Grated coconut – 1/3 cup
Red chilli – 3 nos
Water – as needed to grind
Tamarind – Gooseberry size ( soak in water)

To Temper

Cooking oil or coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Cumin seeds – 1/2 tsp
Curry leaves – Few
Hing/asafetida – a pinch

METHOD

Soak tamarind in little water. Grind all the ingredients given under “To grind” adding tamarind to a smooth paste. Set aside.
Wash and chop raw banana stem into small pieces. Keep them immersed in water or buttermilk till use to avoid discoloration. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, cumin seeds, hing and curry leaves.
Add the ground paste, 1/4 cup water and saute for a minute. Add 1 tsp sambar powder. Mix well. Squeeze the banana stem and add it to the cooker. Add 1 cup of water, required salt and mix well.
Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mix well and check for taste. Add more salt if needed and more water if the gravy is too thick. Mix well and serve with plain rice adding ghee. Tastes the best when mixed with rice & ghee. Ghee helps to enhance the flavor of this gravy.Do add it !
Enjoy !