Vazhapindi achar l Banana stem pickle

vazhapindi achar


Vazhapindi / Banana stem, chopped – 4 cups

Sesame oil – 3/4 cup

Mustard seeds – 1 tsp

Garlic – 20 cloves

Ginger – 1-inch (2 pieces)

Curry leaves

Turmeric powder – 1 tsp

Kashmiri chilli powder – 2 tbsp

Fenugreek seed powder – 1 tsp

Asafoetida powder – 1 tsp

Salt – as needed

Vinegar – as needed


Clean the banana stem and cut it into small pieces. 

Grind 1o cloves of garlic and 1 piece of ginger to a fine paste. Set aside. 

Chop the remaining garlic and ginger. Set this aside. 

Heat oil in a pan. Splutter mustard seeds.

Add chopped garlic and ginger.

When it turns color, add banana stem pieces and ground ginger garlic paste. Stir well.

Allow water to dry out. When the water is almost dried out, add chili powder, turmeric powder, fenugreek powder, asafoetida powder, curry leaves, and salt. Stir well.

Lower the flame, close the pan with a lid, and cook for 2 minutes.

After 2 minutes, open the lid and switch off the stove. Leave this to cool down. 

When it is slightly warm, but not cold, add vinegar and mix. 

This pickle can be served instantly. 

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