Spiced Banana Stem Buttermilk
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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.
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Ingredients
- 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
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Instructions
- 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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Healthy buttermilk 🙂