1 Mar 2015

Vazhaithandu Pachadi | Banana Stem Raita

Vazhaithandu / Banana Stem has a lot of nutritive value. Mostly people make juice or poriyal out of it but here is a different kind of a recipe with banana stem, this was introduced to us by my aunt and my mom made this. I was a bit hesistant to try it but when I did eat, it was so tasty that I wanted the in my blog for sure! Do try it out, this is something different and very tasty!


Banana Stem Raita


VAZHAITHANDU PACHADI
Preparation time 10 mins | Cooking time 5 mins | Serves 2

Ingredients
  • Vazhaithandu - 2 cups, chopped
  • Curd - 1 cup
  • Milk - 1/4 cup (optional)
  • Salt - to taste
  • Coriander leaves - 2 tbsp, chopped
To Temper
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Green chilli - 1
  • Ginger - 1/2 tsp, chopped
Banana Stem Raita

Method
1. Chop the vazhaithandu into small pieces and put it in buttermilk. Check this post on how to clean and cut vazhaithandu for details. 

2. Pressure cook the vazhaithandu with little water for 2 whistles. Or cook in a pan until it gets cooked.

3. Once cooked, open the cooker. If there is any water left, cook in open flame till the water is completely gone. Allow it to cool.
4. Add the vazhaithandu to the curd and mix well. Add little milk if it's too thick. I did not add.

5. In a small tadka pan, add the oil, mustard seeds, urad dal, green chilli and ginger pieces.
6. Once the mustard splutters add it to the curd and mix well.

6. Add the copped coriander leaves and little salt and mix well.


Banana Stem Raita

Notes
1. We add the banana stem pieces to buttermilk to prevent it from changing color. 
2. Adding milk is optional, you can keep the raita thick with just curd. 

Until next time,
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