Alma Bax 
There are many variations of chutney recipes, but the basic recipe is usually a mixture of fruit, sugar, vinegar and spices. Chutney is often served with Indian breads like naan or paratha.
The banana stem recipes is a dish that has been made for centuries. It is traditionally served with hot or cold rice and it can be eaten as a side dish or as a main course.
My heart sings with delight every time I sit down for a meal of Udupi cuisine. On a plantain leaf, a variety of dishes will be presented one after the other. And I’d be full halfway through, but with great excitement, I’d go through all the delectable sweets and be full and overwhelmed at the end. 🙂 After such a meal, a sleep is a must. 🙂 With a big meal like that, you won’t be hungry until dinnertime.
Chutneys are served with banana leaf meals in Udupi cuisine. I’m not sure how others consume them, but I really like eating these chutneys. Mango chutney, banana blossom chutney, horse gram chutneys, mixed herb chutneys, ridge gourd chutney, and practically any chutney are among my favorites. They also create a wonderful banana stem chutney.
Banana stems are rich in fiber and, like the fruit, are high in potassium and Vitamin B6. It also helps to maintain our bodies’ fluid equilibrium and has cooling effects. There are many reasons to incorporate them in your diet.
The banana plant is no longer useful once the banana fruit has been picked. For usage, the banana leaves and stem are cut off. The banana stem’s outer fibrous layers are peeled, and the core cylindrical portion of the banana stem that can’t be peeled is utilized in cooking. Banana stems are tender and simple to chew. They harden and become very stiff and fibrous as they grow. As a result, the most delicate banana stems are best utilized in cooking. You can tell by looking at the stem thickness. Most delicate banana stems contain tiny edible cylinders within, as seen in the photos below. They tend to thicken as they become older.
Cooked crispy banana stem in curries and this chutney prepared with banana stem are two of my favorite things. What’s your favorite way to eat banana stems?
Peeled outer fibrous layers:
You may obtain the edible banana stem by peeling off one additional layer of skin.
That thin and lengthy slice of banana stem came from an extremely delicate banana stem. Banana stem that can no longer be peeled. After peeling off the outer layers of the banana stem, you obtain the interior edible portion.
To make banana stem chutney, follow this recipe. Style of cooking from Udupi. Gabbo means banana stem in Konkani, therefore it’s called gabbe chutney.
Ingredients:
- 1/2 cup tender banana stems, cut
- 3/4 cup coconut grated
- 4 red dried chili peppers
- 1/2 tamarind (around the size of a lemon)
- season with salt to taste
- a quarter teaspoon of mustard seeds
- a pinch of asafoetida crystals
Seasonings include:
- 1.5 tablespoons extra virgin olive oil
- mustard seeds, 1/4 teaspoon
- urad dal, 1/4 teaspoon (optional)
- 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf
- 1 red chili, dried
- Powdered asafoetida
Method of Preparation:
1. Cut the banana stem into tiny pieces using a knife. To avoid discoloration and to eliminate any bitterness, place it in a basin of water. Season with a pinch of salt. This helps the banana stem release whatever bitterness it may have.
2. Using as little water as possible, grind shredded coconut, dried red chilies, tamarind, salt, mustard seeds, and crystal asafoetida soaked in a teaspoon of water into a coarse paste.
3. Grind the banana stem pieces into a paste with the rest of the ingredients. You may leave the chutney a bit coarse instead of grinding it into a fine pulp.
4. Place the dry banana chutney in a bowl and season with salt and pepper.
5. Seasoning: In a tempering pan, heat the oil and add the mustard seeds. When they begin to pop, add the urad dal and cook for a few seconds. Add dried red chilies, curry leaves, and a large quantity of asafoetida powder to the mix.
Add this spice to the chutney in the bowl after the urad dal has begun to brown.
6. Serve as a lunch side dish or with dosas and idlis.
P.S. In this chutney, I prefer to use urad dal since it adds a wonderful crunch. You may also opt to ignore them.
Banana Stem Chutney is a traditional Indian recipe. It’s made with the stems of ripe bananas, coconut milk, red chilli powder, sugar and salt. Reference: vazhaithandu recipes kerala style.
Frequently Asked Questions
What can be made from banana stem?
Bananas are made from banana stem, which is the plants trunk.
How do you get the fiber out of banana stems?
You can use a knife to cut the stem off and then peel it.
What are the benefits of banana stem?
Banana stem is a type of plant that has been used as an herbal remedy for centuries. It can be consumed as a tea or in capsules form, and its often used to treat inflammation, muscle pain, and respiratory problems.
Related Tags
- vazhaithandu recipe for chapathi
- konkani chutney recipes
- banana stem recipes padhuskitchen
- banana stem recipe hebbars kitchen
- banana stem pickle
About Author
