Almost whenever I’m in Kolkata, I make a couple of discoveries, lots of them culinary. On one of my many visits, I sampled a Thor Diye Moong Dal that mixes the goodness of banana stem with the nutritious advantages of moong dal. Until then, most of the banana stem-primarily based cuisine I’ve tried have been fundamental South Indian dishes. Almost across South India, there is a unique location for the banana tree. You might be greeted by way of decorations with banana leaves, stems, and vegetation throughout auspicious capabilities and weddings. Our unique food is usually served on banana leaves; almost every issue of the banana tree, from the banana to the banana flower, is eaten up.
Health Benefits Of Banana Stem:
Among those numerous factors is the banana stem – Vazha Thandu in Tamil, Baledindina (Kannada), Vazhapindi or Unni Thandu in Malayalam or Arati Doota (Telugu). It’s favored not most effective for its precise texture and flavor but also for its severa fitness blessings. Technically, a banana tree is clearly a big herbaceous plant (plants and not using a chronic woody stem above the floor), and the stem is, in reality, a flower stalk. Banana stem combines the goodness of potassium and diet B6. This helps it fight LDL cholesterol and excessive blood stress. It’s favored in ayurvedic diets for its detoxification properties and is likewise one of the best-known diuretics. It’s been acknowledged to prevent and deal with kidney stones. It’s additionally a regular function in South Indian kitchens for the duration of the summertime for its cooling residences.
Cooking With Banana Stem:
Banana stems are usually harvested for cooking when they’re approximately three – 4 months vintage. Preparation is a time-consuming manner. You want to peel off the harder exteriors to get to the fit for human consumption portion that is commonly a creamy white with crisp textures and a slight flavor. One of the perfect ways to devour banana stems is in juice form. A simple method is to soak the banana stem for an hour after cutting it into smaller portions. You can combine this in a mixer and strain out the fibers before including lime or any other slight flavoring agent and serving it.
In many South Indian homes, it’s now not unusual to combine buttermilk with the identical mixture after you pressure out the fibers. You should ‘mood’ the buttermilk to add flavor to this mixture of banana stem juice and buttermilk. In Southern Thailand, it is not unusual to add finely chopped banana stems right into candy and sour vegetable soup or a curry. My desired banana stem recipe is a package (or raita) that could be a famous recipe across South India. It’s simple (apart from the prep for the banana stems) and makes a remarkable accompaniment to rice with sambar or rasam, especially on a warm summer season’s day.
Recipe – Banana Stem Pachadi
Banana stem (sliced): 1 cup
Thick yogurt: 1 and half cups
Salt: to flavor
Coriander: a few sprigs
Asafoetida: a pinch
For the ‘tempering.’
Urad dal: 1 and half teaspoon
Mustard: half of the teaspoon
Dried red cold: 1
Coconut oil: 1 teaspoon
Curry leaves: a few sprigs
Peel the outer layers and cut the inner layer of the banana stem into small slices.
You ought to use those raw (if you like it crunchy) or just Blanche it (like the way you Blanche spinach for palak paneer).
Whip the yogurt with salt and asafoetida and add the banana stem.
Temper the elements and add them to the yogurt and banana stem mix.
Garnish it with finely chopped coriander.