Vazhapindi (Vazhakambu) Achar | Banana Stem Pickle

Vazhapindi (vazhakambu) or banana stem has many health benefits.The popular health benefits include ample amount of fiber, increases production of hemoglobin, and acts as a diuretic thereby prevents constipation, treats anemia and prevents urinary tract infections. Today's recipe is a pickle recipe with vazhapindi(banana stem) which may not yield all the benefits of vazhapindi(banana stem). But for a change, you can give this a try. I have already posted a stir-fry recipe with vazhapindi(banana stem) thoran which is a much healthier version. This is quite simple to make, and the only work is removing of the strings that can be pulled while cutting. This was liked by many of my friends and there was a big demand for this pickle in my lunch pack.The flavour is regular like any other pickle, but there is something unique about this pickle. Try and enjoy !

(This pic is taken immediately after making)

Preparation time~ 20 minutes
Cooking time ~20 minutes
Serves ~ a small bottle
Author ~ Julie
Ingredients
banana stem / vazhapindi 2 cups cut in 1" or 3/4"
ginger 1 tbsp chopped
garlic 1 tbsp chopped
asafoetida / kayam podi 1/2 tsp
uluva podi/ fenugreek powder 1/2 tsp
chilli powder 4 tsp
turmeric powder 1/2 tsp
salt to taste
gingelly oil 3 tbsp
mustard seeds 1 tsp
curry leaves 2 sprig
vinegar 1 tbsp or juice of 1 lemon

(This pickle pic is taken after one week of making the pickle)

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How did I prepare ?

• Wash the banana stem (vazhapindi) and use only the core of the banana stem (vazhapindi).The other flaps around can be discarded(see pic below). Cut the banana stem(vazhapindi) roundels in 2" length. Remove the strings using fingers and then slice or chop the banana stem in medium thick vertical strips (it shrinks on frying so its better to keep slightly bigger pieces). Keep aside.

• Heat oil in a pan and add gingelly oil. Add the chopped banana stem(vazhapindi) and sauté for 5 minutes until the banana stem leaves out water and shrinks. Keep stirring until the water content is completely dried up and the banana stem(vazhapindi)  looks slightly fried (read notes).
• Drain the banana stems in a plate and keep aside.
• Splutter mustard seeds, curry leaves. Add in ginger and garlic chopped. Sauté until raw smell disappears.
• Add in the spice powders and salt on low flame, sauté. Add in the banana stems(vazhapindi)  and mix well.
• Switch off the flame and when it's warm, add the vinegar. Give a quick stir and leave to cool completely. Store in clean, dry glass bottles.

For more homemade pickle recipes, check this link here. 

NOTES
* Don't over do the step of frying or else the banana stem becomes soft once it's mixed as pickle but if you are making a big batch this should be done to increase the shelf life of the pickle (if you are making a small batch then you can fry the banana stem very lightly and leave it slightly crunchy.There will be oozing from the banana stem and make it slightly watery, but that's fine).
* Adding vinegar is optional for smaller batches, I generally don't add or add 2 tsp of lemon juice. If making a larger batch, you should definitely use vinegar. But at home I generally make small baches that empties within two weeks and so go by the natural way of adding lemon juice. Also refrigerate the bottle, only scoop out as much needed each time and retain the remaining pickle back in fridge.