Plantain Stem Soup Recipe – Authentic Kerala Vazhapoo Curry

Last Updated on 2 months by Neha Deshmukh

Plantain Stem Soup Recipe – Authentic Kerala Vazhapoo Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Vazhapoo Curry, or Plantain Stem Soup, as it’s often called. This isn’t just a soup; it’s a taste of Kerala, a hug in a bowl, and something my grandmother always made when I wasn’t feeling my best. It’s surprisingly easy to make, and the flavour is just…wow. Let’s get cooking!

Why You’ll Love This Recipe

This plantain stem soup is a unique and incredibly healthy dish. It’s light, comforting, and packed with nutrients. It’s a little different from your usual Indian fare, which is part of its charm! You’ll love how the subtle, slightly tangy flavour of the plantain stem comes through, beautifully balanced with the spices. Plus, it’s a fantastic way to use a part of the plantain tree that often goes to waste.

Ingredients

Here’s what you’ll need to make this delicious Kerala Vazhapoo Curry:

• 1 whole plantain stem
• 1 pinch turmeric powder (about 1/4 tsp)
• 1/4 tsp roasted cumin powder
• Pepper powder, to taste
• Lemon juice, to taste
• Salt, to taste
• 1 tsp oil
• 1/2 tsp mustard seeds
• Few curry leaves (around 8-10)
• 1 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk about the star of the show – the plantain stem, or Vazhapoo as we call it in Malayalam. It has a mild, slightly astringent flavour, and a wonderfully crunchy texture when raw.

• Plantain Stem/Vazhapoo: Choosing the right stem is key. Look for one that’s firm and not too fibrous. Younger stems are less bitter.
• Buttermilk: We use buttermilk to prevent the plantain stem from discolouring – it’s a little trick my mother taught me! It also adds a lovely tang.
• Regional Variations: In Kerala, Vazhapoo is incredibly versatile. It’s used in stir-fries (thoran), curries, and even as a vegetable side dish. Every family has their own special way of preparing it.
• Turmeric: A pinch of turmeric not only adds colour but also has fantastic anti-inflammatory properties.

Step-By-Step Instructions

Alright, let’s get down to business! Don’t worry, it’s easier than it looks.

1. First, remove the outer layers of the plantain stem until you reach the tender inner portion. This can be a little tricky, but take your time. Then, slice it thinly and chop it into small cubes.
2. Now, soak the chopped plantain stem in diluted buttermilk for about 10-15 minutes. This prevents it from turning brown and also helps reduce any bitterness.
3. Next, transfer the soaked plantain stem to a pressure cooker. Add a pinch of turmeric powder, salt to taste, and 2 cups of water. Pressure cook for 3 whistles, or until the stem is completely soft.
4. Once the pressure has released, strain the cooked liquid – this is a clear, flavourful soup base! Set it aside.
5. Now, grind the softened plantain stem with a little water to form a smooth paste. Strain this paste through a sieve to remove any remaining fibres. Combine this smooth paste with the reserved soup.
6. Heat the oil in a pan. Once hot, add the mustard seeds. When they start to splutter, add the curry leaves. Pour this fragrant seasoning into the soup.
7. Finally, mix in the roasted cumin powder, adjust the salt to your liking, and add pepper powder and lemon juice to taste.
8. Garnish with fresh coriander leaves and serve hot or warm.

Expert Tips

Want to make this soup perfect? Here are a few things I’ve learned over the years:

• Selecting the Stem: Look for a plantain stem that feels heavy for its size. This indicates it’s juicy and tender.
• Avoiding Bitterness: Soaking in buttermilk is crucial, but you can also blanch the chopped stem in boiling water for a few minutes to further reduce bitterness.
• Consistency: If you prefer a smoother soup, grind the cooked plantain stem for a longer time. You can also add a little more water during grinding if needed.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

• Vegan Adaptation: Simply substitute the buttermilk with plant-based yogurt or a tablespoon of lemon juice mixed with a cup of water.
• Spice Level: If you like a little more heat, feel free to add a pinch of red chilli powder or increase the amount of pepper powder. My friend, Priya, loves to add a finely chopped green chilli!
• Festival Adaptations: This soup is often made during Onam and Vishu in Kerala. Some families add a small amount of coconut milk for extra richness during these special occasions.

Serving Suggestions

This soup is wonderful on its own as a light lunch or starter. It also pairs beautifully with rice and a simple vegetable side dish. I love serving it with a side of papadum (Indian crispbread) for a satisfying crunch.

Storage Instructions

You can store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What are the health benefits of plantain stem? Plantain stem is incredibly nutritious! It’s rich in fibre, vitamins, and minerals, and is known to aid digestion, promote gut health, and even help manage blood sugar levels.
• How do I prevent the plantain stem from turning brown? Soaking it in buttermilk is the best way to prevent discolouration. You can also add a squeeze of lemon juice to the soaking water.
• Can I make this soup ahead of time? Yes, you can! You can prepare the plantain stem and cook it a day in advance. Store it in the refrigerator and finish the soup just before serving.
• What is the best way to extract the plantain stem fibers? Using a good quality strainer or a fine-mesh sieve is key. You can also use a clean muslin cloth.
• Is plantain stem soup suitable for weight loss? Absolutely! It’s low in calories and high in fibre, making it a filling and healthy option for those watching their weight.

Enjoy this little piece of Kerala sunshine! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!