Plantain Stem Recipe – Authentic Kerala Vazhapoo Curry with Tamarind

Last Updated on 2 months by Neha Deshmukh

Plantain Stem Recipe – Authentic Kerala Vazhapoo Curry with Tamarind

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Vazhapoo Curry. This isn’t just any curry; it’s a taste of Kerala, a dish my grandmother used to make, and one that always brings back the warmest memories. It’s a little bit of work, but trust me, the unique flavour and texture are so worth it. If you’ve never tried plantain stem before, prepare to be amazed!

Why You’ll Love This Recipe

This Vazhapoo Curry (also known as Plantain Stem Curry) is a delightful blend of tangy, spicy, and subtly sweet flavours. It’s a unique dish that’s surprisingly easy to make once you get the hang of preparing the plantain stem. It’s a healthy and flavourful addition to any meal, and a fantastic way to explore the diverse cuisine of Kerala. Plus, it’s a conversation starter – not everyone has tried this one!

Ingredients

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

• 1 ½ cups chopped tender plantain stem (soaked in diluted buttermilk)
• 1 big pinch turmeric powder
• 1 green chili, slit
• 1 tsp finely chopped ginger
• 2 tbsp tamarind paste
• 1 tbsp oil
• Salt to taste
• ½ tsp mustard seeds
• 1 pinch cumin seeds
• 1 tsp split black gram dal (minappa pappu)
• 1 tsp channa dal (senaga pappu)
• 1-2 dry red chilies, deseeded
• 10-12 curry leaves
• 1 pinch asafoetida (hing)
• ½ tsp mustard powder

Ingredient Notes

Let’s talk ingredients! The star, of course, is the plantain stem (Vazhapoo). You’ll want to use a young, tender stem – these are easier to work with and have a milder flavour.

Buttermilk soaking is key! It helps remove the natural itchiness of the plantain stem. Don’t skip this step!

I love using both split black gram dal (minappa pappu) and channa dal (senaga pappu) in the tempering. They add a lovely nutty flavour and texture. You can find these at any Indian grocery store.

This recipe uses a classic Kerala-style tempering – the combination of mustard seeds, curry leaves, and dry red chilies is what gives this curry its signature aroma and flavour. Don’t be shy with the curry leaves!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the chopped plantain stem pieces with turmeric powder and salt in diluted buttermilk until they are tender. This usually takes about 10-15 minutes. Once cooked, drain the plantain stem well, squeezing out any excess buttermilk.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter – that’s when you know they’re ready!
3. Add the cumin seeds, split black gram dal, and channa dal to the pan. Sauté until they turn golden brown and fragrant.
4. Next, add the curry leaves, slit green chili, deseeded dry red chilies, and asafoetida. Sauté for about 30 seconds, until the curry leaves are crisp.
5. Add the cooked plantain stem to the pan and mix well. Stir in the tamarind paste and cook for about 10 minutes on medium heat, allowing the flavours to meld together.
6. Finally, turn off the heat and stir in the mustard powder. The residual heat will bloom the mustard powder, adding another layer of flavour.
7. Serve hot with steamed rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the dals and spices. Work in batches if necessary.
• Adjust the amount of green and red chilies to your spice preference.
• Make sure the plantain stem is fully cooked and tender before adding it to the tempering. It should be easily pierced with a fork.
• A good quality tamarind paste makes all the difference.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your tamarind paste doesn’t contain any added ingredients.
• Spice Level Adjustment: If you prefer a milder curry, reduce the number of red chilies or remove the seeds completely. For extra heat, add a pinch of cayenne pepper.
• Regional Variations within Kerala: Some families add a small amount of grated coconut to the curry at the end of cooking. My aunt always does this, and it’s delicious!

Serving Suggestions

Vazhapoo Curry is best served hot with a generous portion of steamed rice. It also pairs beautifully with a side of sambar and rasam for a complete South Indian meal. A simple papadum adds a nice crunchy texture.

Storage Instructions

Leftover Vazhapoo Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

Q: What is Vazhapoo and where can I find it?

A: Vazhapoo is the Malayalam name for plantain stem. You can usually find it at Indian grocery stores, especially those specializing in South Indian produce.

Q: How do I prepare the plantain stem to remove the itchiness?

A: Soaking the chopped plantain stem in diluted buttermilk for at least 30 minutes (or even overnight) is the best way to remove the itchiness. Rinse thoroughly before cooking.

Q: Can I use lemon juice instead of tamarind paste?

A: While you can use lemon juice, it won’t give you the same tangy flavour as tamarind paste. Tamarind is really essential to the authentic taste of this curry.

Q: What are the health benefits of plantain stem?

A: Plantain stem is packed with fibre, vitamins, and minerals. It’s known to aid digestion, promote weight loss, and even help regulate blood sugar levels.

Q: Can this curry be made ahead of time?

A: Absolutely! You can prepare the plantain stem and tempering separately ahead of time. Then, simply combine everything and cook when you’re ready to serve.