- Submitted by Dahlia
(Banana Stem Achar, Banana Stalk Pickle, Vazhaithandu Urugai, Vazhappindi Achar )
Banana stem pickle or Vazhaipindi achar is a south Indian style instant pickle made with the center stem of banana plant. It is otherwise called as Vazhaithandu Urugai in Tamil and Vazhaipindi Achar in Malayalam. This may not be a very commonly made one in many households. Recently I tried this and was very pleased with the taste and texture.
I have already discussed about the health benefits of banana stem. and the importance of adding it in your diet. In India, pickles form an important part of the meal. Pickles are served with both South Indian rice as well as North Indian roti varieties. Most of us know that our mouth starts salivating with the very thought of pickles. In olden days, pickle making used to be a tedious process. These days we can enjoy pickle flavors in a quicker way. I have shared a lot of instant pickle recipes. Today's recipe is also an instant pickle made with banana stem. The fibrous stem of banana plant gives the pickle a nice crunchiness. Its a very tasty pickle, so be sure to make it at your home today and enjoy the benefits of this healthy vegetable.
Recipe for Banana Stem Pickle
Preparation Time: 10 minutes
Cooking Time: 3 minutes
- Banana stem – 2 cups (chopped)
- Ginger – 2 tbsp (minced)
- Garlic – 2 tbsp (minced)
- Red chili powder – 1 tbsp
- Fenugreek powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Asafoetida – a pinch
- Mustard seeds – 1 tsp
- Curry leaves – 2 sprigs
- Sesame oil – ½ cup
- Vinegar – 2-3 tbsp
- Salt – to taste
- Peel the outer layers of the banana stem and cut into roundels. Remove any fiber that comes in it. See detailed steps for cutting and cleaning banana stem here.
- Cut the roundels into juliennes and then into small pieces. Put the pieces in a bowl filled with water along with 2 tbsp of curd or ¼ tsp of turmeric in it. This will prevent it from browning.
- Take a wooden stick and keep stirring the water for few minutes so that all the remaining fiber gets entangled to the stick.
- Heat oil in a kadai and crack the mustard seeds. Add the asafoetida, turmeric powder, curry leaves, minced garlic and ginger. Stir fry for a couple of minutes.
- Drain the chopped banana stem and add it to the kadai. Add required salt and cook for 3-4 minutes till all the moisture dries up.
- Add the red chili powder and fenugreek powder. Cook for another minute.
- Finally add the vinegar and switch off. Adjust the salt, chili powder and vinegar according to your taste.
- Let the pickle rest for a day for all the flavors to blend well before serving.
- Serve the spicy and crunchy banana stem achar with curd rice or plain rice.
More Banana Stem Recipes