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.
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.
Keyword banana recipe, healthy recipe, weight loss recipe