Plantain Stem Recipe – Authentic Kerala Vazhapoo Curry

Last Updated on 2 months by Neha Deshmukh

Plantain Stem Recipe – Authentic Kerala Vazhapoo Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vazhapoo Curry, a traditional Kerala dish made with plantain stem. It’s a flavour explosion, and honestly, it’s way easier to make than you might think! I first learned this from my grandmother, and it’s become a comforting staple in my kitchen ever since. It’s a little different, a little unexpected, but trust me, you’ll be hooked.

Why You’ll Love This Recipe

This Vazhapoo Curry isn’t just delicious; it’s packed with goodness! Plantain stem is incredibly nutritious, full of fibre, and surprisingly versatile. This recipe delivers a beautiful balance of tangy, spicy, and earthy flavours. Plus, it’s a fantastic way to experience authentic Kerala cuisine. It’s a dish that truly showcases the beauty of South Indian cooking.

Ingredients

Here’s what you’ll need to create this Kerala delight:

• 2 cups finely chopped plantain stem
• 1 cup plain yogurt
• 1/4 cup grated coconut
• 1 teaspoon cumin seeds
• 1-2 green chillies
• 1 teaspoon fried gram (pottukadalai) or rice flour
• 1 teaspoon mustard seeds
• Few curry leaves
• 1 teaspoon turmeric powder
• 1 teaspoon oil

Ingredient Notes

Let’s talk ingredients! The star, of course, is the plantain stem (Vazhapoo). It has a slightly bitter taste when raw, but that’s perfectly normal. We’ll tackle that!

Buttermilk is key to getting a tender texture. Soaking the chopped stem in diluted buttermilk prevents discoloration and helps break down the fibres. Don’t skip this step!

The spice blend is what really makes this curry sing. Cumin seeds add warmth, green chillies bring the heat, and fried gram (pottukadalai) or rice flour helps thicken the curry beautifully. It’s a classic South Indian combination. Using fresh curry leaves is also a must – they add such a lovely aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and thinly slice the plantain stem, making sure to remove all the fibrous threads. This takes a little patience, but it’s worth it. Then, soak it in diluted buttermilk.
2. While the plantain stem is soaking, let’s make the spice paste. Grind the coconut, cumin seeds, green chillies, and fried gram (or rice flour) into a smooth paste with a little water.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the curry leaves.
4. Add the chopped plantain stem to the pan, along with the turmeric powder and salt. Cook until the stem is tender, sprinkling in a little water if needed to prevent sticking.
5. Once the plantain stem is tender, stir in the whisked yogurt and the ground spice paste.
6. Simmer for 3-4 minutes, stirring occasionally, until the curry has thickened to your liking. And that’s it!

Expert Tips

• Don’t overcook the plantain stem – you want it tender, but still with a little bite.
• Adjust the amount of green chillies to suit your spice preference.
• A pinch of asafoetida (hing) added to the tempering can add a lovely depth of flavour.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to the curry for extra heartiness. Add them along with the plantain stem.
• With Chickpeas: For a protein boost, throw in some cooked chickpeas!
• Spicy Version: If you like it really hot, add an extra green chilli or a pinch of red chilli powder to the spice paste.

Vegan Adaptation

No problem! Simply swap the yogurt for a plant-based yogurt alternative – coconut yogurt works beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your fried gram (pottukadalai) is processed in a gluten-free facility if you’re particularly sensitive.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use just one green chilli, and remove the seeds.
• Medium: Use two green chillies.
• Hot: Use three green chillies, and leave the seeds in! You can also add a pinch of red chilli powder.

Festival Adaptations (Onam, Vishu)

Vazhapoo Curry is a popular dish during Onam and Vishu celebrations in Kerala. It’s often served as part of the elaborate sadya (feast).

Serving Suggestions

Serve this Vazhapoo Curry warm with a generous serving of rice. It also pairs wonderfully with roti or appam. A side of papadums adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What part of the plantain is used in this recipe?

We use the stem of the plantain, also known as Vazhapoo in Malayalam. It’s the thick stalk that supports the plantain flower.

How do I prevent the plantain stem from turning brown?

Soaking it in diluted buttermilk is the best way to prevent discoloration. The acidity helps keep it looking fresh.

Can I use store-bought plantain stem paste?

While you can, the flavour and texture won’t be quite the same as using fresh plantain stem. Fresh is always best!

What is fried gram (pottukadalai) and can it be substituted?

Fried gram (pottukadalai) is a type of roasted chickpea flour. If you can’t find it, you can substitute it with rice flour.

How can I adjust the sourness of the curry?

You can adjust the sourness by adding a squeeze of lime juice at the end of cooking.

Is this curry suitable for everyday cooking?

Absolutely! It’s a relatively quick and easy dish that’s perfect for a weeknight meal.