Banana Stem Pickle

Banana stem pickle or Vazhaipindi achar is a south Indian traditional pickle made with the center stem of banana plant. It is otherwise called as Vazhaithandu Urugai in Tamilnadu and Vazhaipindi Achar in Kerala. The fiberous stem of banana plant gives the pickle the crunchiness.

Ingredients

Banana stem – 2 cups (chopped)

Ginger – 2 tbsp (minced)

Garlic – 2 tbsp (minced)

Red chili powder – 1 tbsp

Fenugreek powder – ¼ tsp

Turmeric powder – ¼ tsp

Asafoetida – a pinch

Mustard seeds – 1 tsp

Curry leaves – 2 sprigs

Sesame oil – ½ cup

Vinegar – 2-3 tbsp

Salt – to taste

Method

Preparation

Peel the outer layers of the banana stem and cut into roundles. Remove any fiber that comes in it. See detailed steps for cutting and cleaning banana stem here.

Cut the roundles into juliennes and then into small pieces. Put the pieces in a bowl filled with water along with 2 tbsp of curd or ¼ tsp of turmeric in it. This will prevent it from changing brown.

Take a wooden stick keep stirring the water for few minutes so that all the remaining fiber gets entangled to the stick.

Cooking

Heat oil in a kadai and crack the mustard seeds. Add the asafetida, turmeric powder, curry leaves, minced garlic and ginger. Stir fry for couple of minutes.

Drain the chopped banana stem and add it to the kadai. Add required salt and cook for 3-4 minutes till all the moisture dries up.

Add the red chili powder and fenugreek powder. Cook for another minute.

Finally add the vinegar and switch off. Adjust the salt, chili powder and vinegar according to your taste.

Let the pickle rest for a day for all the flavors to blend well before serving.