Preparation Time : 15 mins | Cooking Time : 20 Mins | Serves: 3-4

Vazhaithandu ||banana stem 1 small size Onion 1 Bay leaf 1 Butter |ghee 1 tsp Cumin seeds 1/4 tsp Yellow moong dal 1 tblsp Salt as needed Black pepper to taste

Vazhaithandu-soup - 1

Method:

  • Cut the banana stem and onion into big cubes. In a pan add ghee or butter and add the bay leaf, Add in the cumin seeds and onions and saute till they turn pink.
  • Add the cut vazhaithandu and saute for a minute.
cook-onions - 2 banana-stem - 3
  • Add in the moong dal and add 1 cup of water and pressure cook all till 2 to 3 whistles.
  • Allow this to cool and discard the bay leaf. Grind this into a smooth paste.
cooked - 4 grind - 5
  • Add 2 cups of water and filter the ground paste. Throw out the residue.
  • Add salt and pepper powder to this and boil this for 3 to 5 minutes.
filter - 6 soup - 7
  • Serve the soup hot.
Vazhaithandu-soup - 8
  1. Moong dal gives thickness to the soup and so no need for any cornflour to give thickness.
  2. You can add garlic pods to enhance the flavor, add this while cooking this in pressure cooker.
  3. If adding ginger add while cooking and discard while grinding. Else the flavor of ginger will be dominant.