Vazhaithandu Sweet Pachadi – Banana Stem Pachadi Recipe

Vazhaithandu inippu Pachadi – Banana Stem sweet Pachadi Recipe is our family favourite recipe using banana stem. Usually we make Vazhaithandu poriyal, Vazhaithandu sambar and Kerala style Vazhaithandu pachadi with curd. But among all these recipes, we love this banana stem sweet pachadi more. It tastes so good with sweet and mildly sour taste. Its a good side dish for sambar and rasam.

Recently I went to Salem and stayed with my in-laws for a month. We made few banana stem recipes. I asked my MIL and prepared this sweet pachadi easily in a pressure cooker. It tasted so good. I enjoyed it with sambar sadam and appalam.

 Friends, do try this Vazhaithandu sweet pachadi for a change and enjoy with your family.

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

 

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Banana stem - 1 cup Powdered jaggery - 1/4 cup to 1/3 cup Green chilli - 1 (finely chopped) Tomato - 1 (finely chopped) Salt - a pinch Water - as needed To grind Grated coconut – 1/4 cup Rice flour – 1/2 tsp To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 Curry leaves - few

HOW TO MAKE VAZHAITHANDU SWEET PACHADI

1. Wash and chop Vazhaithandu into small pieces.
2. Immerse in buttermilk till use.
3. In a pressure cooker, drain and take chopped vazhaithandu, green chilli, tomato, salt and little water.
4. Pressure cook in low flame for one whistle. Its cooked well. Mash it slightly and set aside.
5. Grind coconut and rice flour to a smooth paste. Add to vazhaithandu.
6. Add grated jaggery and boil everything well till it becomes thick like pachadi.
7. Lastly temper in oil and add to the pachadi. Mix well and serve with sambar, rasam rice.

METHOD - STEP BY STEP PICTURES

Wash and chop Banana stem into small pieces. Immerse in buttermilk till use to avoid discoloration. Squeeze the vazhaithandu and add to pressure cooker. Add finely chopped green chilli, tomato, a pinch of salt and little water. Pressure cook in low flame for one whistle. In the mean time, grate jaggery. Grind coconut and rice flour to a smooth paste adding water. Open the cooker after the steam is released. Add ground coconut paste and jaggery along with some water if needed. Mix well and boil till thick.  Lastly temper mustard seeds, urad dal and red chilli in little oil and add to pachadi. Mix well and serve hot with sambar rice, rasam rice etc.

Note

You can skip tomato and add little tamarind extract instead. You can also use sugar instead of jaggery but jaggery gives a better taste and healthy too. Tempering one red chilli at the end gives a mild spicy taste and flavour to the pachadi.

Try this easy, healthy and yummy Banana stem sweet pachadi. People who don’t like banana stem too eat with pachadi without any complaints !

 

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