Spiced Banana Stem Buttermilk - Plattershare - Recipes, food stories and food lovers

Spiced Banana Stem Buttermilk

Recipe by Sweta Biswal
4.30 from 4 votes
Served As Beverages
Loaded with soluble fibers, the raw banana stem is beneficial in curing a variety of gastro-intestinal disorders. And it is especially good after a heavy meal or during the summer months when the digestive tract turns sluggish. Plus it tastes really good when mixed with buttermilk and a few spices. In fact, I found it to be a good substitute for rasam ( which gives warmth to the body ) on the hot days.
Prep Time 10 mins
Total Time 10 mins
Cuisine Indian
Recipe Category Vegetarian
Servings 2


  • 2 cup buttermilk
  • 2-3 inches of tender banana stem
  • a sprig of curry leaves
  • 1 dry red chili
  • 7-8 peppercorns
  • 1/4 tsp mustard seeds
  • a pinch of cumin seeds
  • 1/2 tsp oil
  • salt to taste


  • Remove the outer layers of the banana stem. Wash the inner core and wipe it dry.
  • Slice off and discard about 1/2 inch of the banana stem from both the ends. Cut slices about 3-4 mm thick and soak the round pieces in the buttermilk. Keep aside for 1 hour.
  • Transfer the buttermilk and the banana stem to a blender jar. Give it a good buzz and then strain the liquid. Discard the fibrous solids.
  • Heat the oil in a tempering pan. Add the red chili, peppercorn, mustard and cumin seeds.
  • Once they get popping, add the curry leaves too. Remove from the flame.
  • Add the tempering to the buttermilk. Season with salt and check for the consistency.
  • Serve at room temperature.
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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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