Banana Stem Raitha

Am sure some of you must be knowing it. Here's how my mom makes this utterly delicious yet simple dish which can be had with rotis, rice etc. Banana stem is called Vazha thandu in tamil, arati dindu/doota/davva in telugu.

 

We use the inner most part of the stem for cooking. If you observe, what we get from market includes 1 to 2 layers of outer cover which you can remove easily.

You can also use plain curd if you don't have slightly sour curd. Both taste good as well.

Ingredients

• Banana Stem - 1 (medium sized)
• Slightly sour curd - 2 cups well beaten
• Green Chilli - 1-2 tsp minced
• Ginger - 1-2 tsp minced
• Curry leaves - few
• Coriander - few sprigs chopped
• Salt - to taste

To Temper

• Urad dal - 1 tsp
• Mustard - 1 tsp
• Jeera - 1/2 tsp
• Hing / Asafoetida - 1/8 tsp
• Oil - as required

Procedure

• Cut banana stem into very fine small pieces. As you cut the pieces put them in salt water to prevent discolouration.
• Add the cut banana stem pieces, ginger, green chilli and required salt to the beaten curd and mix well.
• In a small kadai, heat oil. Once hot add urad dal. Once the color slightly turns brownish, add mustard, jeera and hing. Add this tempering to the above mixture.
• Add finely cut curry leaves and garnish with coriander.
• Leave the mixture to sit for 30mins before serving.

TIPS

• Select very very tender banana stem. This makes the raitha very tasty and also would have lesser fibre. Since we are gonna eat it raw (i.e. no cooking or boiling is involved) its best when the stem is tender.
• If you find fibre remove it. When you cut them into circles first, you can easily remove the fibre by pulling it.
• To cut the stem finely, cut them first into circles, and then slit them lengthwise and then horizontally. Don't forget to put them in salt water immediately after u cut.
• The amount of green chillies and ginger is to one's preference.
• If you wish u can add the curry leaves, ginger and chilli paste to tempering before adding to raitha.
• Always mix well after u add coriander instead of leaving it on top for garnishing. This gives excellent taste.

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