Banana Stem Pachadi Recipe – Authentic Kerala-Style Side Dish

Last Updated on 4 months by Neha Deshmukh

Banana Stem Pachadi Recipe – Authentic Kerala-Style Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Banana Stem Pachadi. It’s a traditional Kerala side dish that’s both incredibly flavorful and surprisingly good for you. I remember my grandmother making this during Onam, and the aroma would fill the entire house. It’s a little bit of work, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

This Banana Stem Pachadi is a delightful blend of sweet, spicy, and tangy flavors. It’s a fantastic accompaniment to rice and sambar, adding a lovely textural contrast. Plus, it’s a wonderful way to incorporate a superfood – banana stem – into your diet. It’s a dish that’s both comforting and refreshing, and I think you’ll absolutely love it.

Ingredients

Here’s what you’ll need to make this Kerala classic:

• 1 cup banana stem (chopped) – about 150g
• ¼ – ⅓ cup powdered jaggery – about 50-75g
• 1 green chili
• 1 tomato
• ¼ cup grated coconut – about 30g
• ½ tsp rice flour
• 1 tsp coconut oil
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• 1 red chili (broken into pieces)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Banana Stem: This is the star! Banana stem is packed with fiber and is amazing for digestion. It can be a little tricky to prepare (more on that in the instructions!), but the health benefits are incredible.
• Jaggery: Traditionally, Kerala cuisine uses a specific type of jaggery called vellam. It has a beautiful, smoky flavor. If you can’t find it, any good quality jaggery will work. You can adjust the amount to your sweetness preference.
• Coconut Oil: In Kerala, we almost always use coconut oil for tempering. It adds a distinct aroma and flavor. Look for cold-pressed coconut oil for the best quality.
• Curry Leaves: Don’t skip these! Curry leaves add a wonderful fragrance and a subtle, slightly bitter flavor that balances the sweetness of the jaggery. They’re also considered auspicious in Kerala cuisine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the banana stem into small pieces. This part takes a little effort! Then, soak it in buttermilk for about 10-15 minutes. This prevents discoloration and makes it less fibrous.
2. Now, pop the chopped banana stem into your pressure cooker along with the green chili, tomato, salt, and about 1 cup of water. Pressure cook on low flame for just one whistle. Let it cool completely.
3. While that’s cooking, let’s make the coconut paste. Grind the grated coconut and rice flour together into a smooth paste. A little water helps with this.
4. Once the banana stem is cool enough to handle, gently mash the mixture. Don’t overdo it – a little texture is nice! Add the coconut paste and mix well.
5. Time for the sweetness! Dissolve the jaggery in about ½ cup of water, strain it to remove any impurities, and add it to the banana stem mixture. Simmer over medium heat, stirring constantly, until the pachadi thickens to your liking.
6. Almost there! In a small pan, heat the coconut oil. Add the mustard seeds and let them splutter. Then, add the urad dal and red chili, and fry until the dal turns golden brown. Finally, add the curry leaves and fry for a few seconds. Pour this tempering over the pachadi and mix well.

Expert Tips

• Don’t skip the buttermilk soak for the banana stem! It really makes a difference.
• Adjust the amount of green chili to your spice preference.
• Simmering the pachadi allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: Simply ensure your jaggery is vegan-friendly (some are processed with bone char).
• Adjusting Spice Level: My friend, Priya, loves a really spicy pachadi. She adds an extra green chili and a pinch of red chili powder. Feel free to experiment!
• Festival Adaptations – Onam/Vishnu: This is a staple during Onam Sadhya, the elaborate vegetarian feast. It’s also often made for other festivals and special occasions.

Serving Suggestions

Serve this Banana Stem Pachadi warm with steamed rice and a comforting sambar. It’s also delicious with a side of papadums. It’s a complete meal in itself!

Storage Instructions

You can store leftover pachadi in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.

FAQs

Q: What are the health benefits of banana stem?
A: Banana stem is incredibly rich in fiber, which aids digestion. It’s also a good source of potassium, vitamin C, and antioxidants.

Q: Can I use store-bought coconut paste instead of freshly grated coconut?
A: You can, but freshly grated coconut really does make a difference in flavor. If you’re short on time, though, store-bought is fine!

Q: How do I know when the pachadi has reached the right consistency?
A: It should be thick enough to coat the back of a spoon. It will also thicken slightly as it cools.

Q: What is the best way to chop banana stem to avoid it being too fibrous?
A: Chop it as finely as possible and soak it in buttermilk. This helps to break down the fibers.

Q: Can this pachadi be made ahead of time?
A: Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!