Banana Stem Pachadi Recipe – Authentic Kerala-Style & Tangy

Last Updated on 2 months by Neha Deshmukh

Banana Stem Pachadi Recipe – Authentic Kerala-Style & Tangy

Hey everyone! If you’ve ever been to Kerala, you know how much we love our pachadis – those sweet, sour, and slightly spicy side dishes that just make a meal complete. Today, I’m sharing one of my absolute favorites: Banana Stem Pachadi. It’s a little bit of work, but trust me, the unique flavor is SO worth it. I first made this for my family during Onam, and it was a huge hit!

Why You’ll Love This Recipe

This Banana Stem Pachadi isn’t just delicious; it’s a little slice of Kerala tradition. It’s got this amazing tangy kick from the tamarind, balanced by the sweetness of jaggery, and a lovely texture from the banana stem. Plus, banana stem is incredibly good for you (more on that later!). It’s a fantastic side dish for rice, especially during festive meals, but honestly, I enjoy it with just a simple bowl of curd rice too.

Ingredients

Here’s what you’ll need to make this Kerala-style pachadi:

• 1 cup banana stem
• ½ – ¾ cup jaggery (adjust to taste)
• 1 tablespoon tamarind extract
• ½ teaspoon turmeric powder
• ½ – 1 teaspoon salt (to taste)
• 1 cup grated coconut
• 1 teaspoon rice flour
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 2 red chilies (broken into pieces)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Banana Stem: Sourcing & Preparation
Finding banana stem can be tricky outside of Kerala. Look for it in Indian grocery stores, or sometimes even Asian markets. The prep work is the most time-consuming part – you need to peel and slice it thinly, then remove those pesky fibers. Don’t worry, I’ll give you tips in the instructions!

Jaggery: Types & Substitutions
Jaggery is unrefined cane sugar, and it gives this pachadi a beautiful, earthy sweetness. You can find it in block or powdered form. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Tamarind Extract: Making Your Own vs. Store-Bought
I usually make my own tamarind extract by soaking a small ball of tamarind in warm water for about 30 minutes, then squeezing out the pulp. But store-bought tamarind paste works just fine in a pinch!

Coconut: Fresh vs. Dried
Freshly grated coconut is best, hands down. It adds such a lovely aroma and flavor. But if you’re using dried coconut, rehydrate it in a little warm water before using.

Rice Flour: Regional Variations & Alternatives
Rice flour helps to thicken the pachadi. You can use any type of rice flour, but I prefer using a slightly coarse variety. Cornstarch can be used as a substitute in a pinch, but use about half the amount.

Spices: The Role of Turmeric & Chili
Turmeric adds a beautiful color and a subtle earthy flavor, plus it’s packed with health benefits. The red chilies give it a nice little kick – adjust the amount to your liking!

Oil: Traditional Kerala Oils
Traditionally, coconut oil is used in Kerala cooking. It adds a wonderful aroma. But any neutral cooking oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Banana Stem: Peel and slice the banana stem into thin circles. This takes a bit of patience! Then, carefully remove the fibers – they can be a little tough. Chop the stem into strips and soak it in buttermilk water. This helps to remove any bitterness.
2. Boil the Banana Stem: Drain the banana stem and boil it in water with a pinch of salt until it’s tender. This usually takes about 10-15 minutes.
3. Simmer with Jaggery & Tamarind: Add the jaggery and tamarind extract to the boiled banana stem. Simmer for about 2 minutes, stirring until the jaggery dissolves.
4. Coconut-Rice Flour Paste: While that’s simmering, grind the coconut and rice flour into a smooth paste. Add this paste to the pachadi and bring it to a gentle boil.
5. The Tempering: This is where the magic happens! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and red chilies, and fry until the dal turns golden brown. Finally, add the curry leaves and fry for a few seconds.
6. Combine & Enjoy: Pour the tempering over the pachadi and mix well. And that’s it! Your Banana Stem Pachadi is ready to enjoy.

Expert Tips

• Don’t skip soaking the banana stem in buttermilk – it really makes a difference in the flavor.
• Adjust the amount of jaggery and chili to your taste.
• Make sure the jaggery is completely dissolved before adding the coconut paste.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Adaptation: This recipe is already gluten-free!
• Spice Level Adjustment: If you like it spicier, add more red chilies or a pinch of chili powder. My friend, Priya, loves to add a tiny bit of green chili paste for extra heat.
• Festival Adaptations (Onam, Vishu): This is a staple during Onam and Vishu feasts in Kerala. I often make a larger batch for these occasions.

Serving Suggestions

Banana Stem Pachadi is best served as a side dish with rice. It pairs beautifully with sambar, rasam, and thoran (stir-fried vegetables). It’s also delicious with curd rice for a light and refreshing meal.

Storage Instructions

Leftover pachadi can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors might meld even more overnight!

FAQs

What are the health benefits of banana stem?
Banana stem is incredibly nutritious! It’s rich in fiber, potassium, and vitamin B6. It’s also believed to aid digestion and help with weight management.

How do I remove the fibers from the banana stem effectively?
The key is to use a sharp knife and a little patience. Hold the stem firmly and scrape away the fibers with the knife.

Can I make this pachadi ahead of time?
You can make the pachadi a day ahead, but the tempering is best added just before serving to keep it crispy.

What is the best way to store leftover pachadi?
Store it in an airtight container in the refrigerator.

Can I use coconut milk instead of grated coconut?
While you can use coconut milk, it won’t have the same texture or flavor. I highly recommend using grated coconut if possible.

I hope you enjoy this recipe as much as my family does! Let me know in the comments if you give it a try. Happy cooking!