Spiced Banana Stem Buttermilk
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About Spiced Banana Stem Buttermilk
Loaded with soluble fibers, raw banana stem offers remarkable benefits for digestive health, making it a natural remedy for various gastro-intestinal disorders. Especially soothing after a heavy meal or during the warm summer months when digestion can slow down, this traditional ingredient shines in refreshing beverages.
Blended with tangy buttermilk and aromatic spices like curry, red chillies, and peppercorns, Spiced Banana Stem Buttermilk is not only nourishing but also incredibly flavorful. I’ve found it to be a delicious alternative to rasam—providing gentle warmth and comfort to the body, yet perfectly suited for hot days when you crave something light and revitalizing.
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Recipe Time & More
Ingredients
- 2 cup Buttermilk
- 2.5 inch Banana Stem (of tender)
- 1 sprig Curry Leaves
- 1 Red Chillies (dry)
- 7.5 Peppercorn
- 1/4 tsp Mustard Seeds (Rai)
- 1 pinch Cumin Seeds
- 1/2 tsp Oil
- 1.5 tsp Salt (or as per taste)
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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.
Recipe Notes
Additional Tips
- For an extra crunchy texture, finely chop a small portion of the banana stem and stir it in after blending the rest, giving a pleasant bite with each sip.
- If you prefer a smoother drink, strain the blended mixture through a fine sieve or muslin cloth to remove fibrous bits before serving.
- Garnish each glass with a tempering of sizzled mustard seeds, cumin seeds, and a few curry leaves just before serving for an aromatic and visually appealing finish.
- For a vegan version, substitute the buttermilk with well-chilled coconut milk or diluted cashew yogurt, adjusting the spices to complement the subtle sweetness of the alternative base.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 1085kcal | Protein: 1g | Fat: 123g | Polyunsaturated Fat: 36.9g | Monounsaturated Fat: 73.8g | Sodium: 1710mg
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What a delicious idea! Thanks for sharing.
Absolutely mouthwatering! Great share.
Healthy buttermilk 🙂
Looks so incredible! Thank you for sharing.
This is a fantastic recipe! Thanks for sharing.