Name: Cooling Plantain Stem Buttermilk (Vaazaithandu Neer Mor): A Refreshing South Indian Drink
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 150 gm Plantain Stem; 0.5 cup Yogurt; 1.25 cup Water; 1.5 tsp Lemon Juice; 1.5 leaves Curry Leaves; 0.25 tsp Asafoetida (generous pinch, hing)

Cooling Plantain Stem Buttermilk (Vaazaithandu Neer Mor): A Refreshing South Indian Drink

10 minutes

739 reads

4.67 from 3 votes

South Indian

About Cooling Plantain Stem Buttermilk (Vaazaithandu Neer Mor): A Refreshing South Indian Drink

Escape the heat with a sip of pure refreshment! This Plantain Stem Buttermilk, known as Vaazaithandu Neer Mor in South India, is a revitalizing blend of cool buttermilk, tender plantain stem, and zesty spices.

Imagine the creamy yogurt swirling with tangy lemon and fragrant spices, all enhanced by the unique, subtly sweet flavor of plantain stem. Rich in fiber and bursting with potential health benefits, it's the perfect guilt-free indulgence.

This traditional recipe is incredibly easy to make and offers a deliciously different way to stay hydrated on scorching summer days. Prepare to be amazed by the vibrant flavors and cooling sensation of this unique beverage!

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Recipe Time & More

Prep5

Cook5

Total10

Calories39 kcal

Serves

Served AsBeverages

Recipe TasteSour Tangy

Ingredients

Plantain Stem

▢ 150 gm Plantain Stem

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Instructions

Peel the outer skin of the plantain stem. This layer comes off easily. You do not need to remove the fibrous threads.
Roughly chop the peeled plantain stem.
In a blender, combine the chopped plantain stem with 1 cup (200ml) of water. Blend until smooth.
Filter the blended mixture through a fine-mesh strainer or cheesecloth. This will remove any remaining fibers and ensure a smooth buttermilk. Filtering with a regular strainer may not be as effective.
Add the remaining 0.25 cup (100ml) of water to the filtered plantain stem juice to achieve a total volume of 1.25 cups (300ml).
In a separate bowl, combine the yogurt, asafoetida, lemon juice, and curry leaves.
Add the plantain stem juice to the yogurt mixture. Whisk thoroughly until well combined and no lumps remain.
For best enjoyment, chill the Plantain Stem Buttermilk for at least 30 minutes before serving.

Recipe Notes

Good To Know

For a smoother texture, strain the blended plantain stem mixture through a fine mesh or muslin cloth before mixing with yogurt and lemon—this helps remove any fibrous residue and makes the drink more pleasant to sip.
If you prefer a vegan version, substitute the yogurt with unsweetened coconut milk yogurt or diluted cashew yogurt for a similarly creamy but dairy-free drink, and add a splash of extra lemon for tang.
To infuse extra flavor, briefly temper mustard seeds, curry leaves, and a pinch of asafoetida in a teaspoon of coconut oil, and stir this fragrant tadka into the buttermilk just before serving.
Plantain stem oxidizes quickly, turning brown—so after chopping, immediately soak the pieces in water with a little lemon juice or buttermilk to retain their color until you're ready to blend.

Expert Tips

Adjust the amount of lemon juice to your liking, depending on how tart you prefer your drink. Start with less and add more gradually to taste.
For a chilled and refreshing drink, serve over ice. You can also add a few mint leaves or a slice of cucumber for garnish.
If using fresh curry leaves for the tadka, ensure they are crisp and dry for optimal flavor. You can also use dried curry leaves if fresh ones are unavailable.

Storage Instructions

This plantain stem buttermilk is best consumed fresh immediately after preparation. However, it can be stored in an airtight container in the refrigerator for up to 24 hours. The texture may change slightly upon refrigeration.