Name: Vazhaithandu Thayir Pachadi | Banana Stem Raita recipe by Neeru Srikanth at BetterButter
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 3
Ingredients: For banana stem color retention:; Water – 1 Cup; Yogurt – 1 tsp; For Raita:; Banana Stem – 5 inch; Salt as needed; Water – 1/2 cup; Oil – 2 tsp; Hing Powder – A generous pinch; Mustard – 1 tsp; Urad dhal – 1 tsp; Cumin seeds – 1 tsp; Mor Molagai / Curd Chili - 1; Curry Leaves - Few; Yogurt – 3 tblsp

ABOUT Vazhaithandu Thayir Pachadi | Banana Stem Raita RECIPE

Banana Stem is very high in fiber and has loads of health benefits. It is recommended by doctor these days for kidney stones and apart from that it is good for diabeties and weight loss. Banana stem raita is a quick and healthy recipe and is easy to prepare even for beginners.

Ingredients Serving: 3

For banana stem color retention:
Water – 1 Cup
Yogurt – 1 tsp
For Raita:
Banana Stem – 5 inch
Salt as needed
Water – 1/2 cup
Oil – 2 tsp
Hing Powder – A generous pinch
Mustard – 1 tsp
Urad dhal – 1 tsp
Cumin seeds – 1 tsp
Mor Molagai / Curd Chili - 1
Curry Leaves - Few
Yogurt – 3 tblsp

Instructions

To begin making the ‘Banana Stem Raita’, combine 1 cup of water with yogurt and dilute it like a butter milk.This mix is required for color retention of the banana stem as it would turn into black color after cutting.
Take the required amount of banana stem and discard the outer porous layer and retain the hard inner layer. Slice both the edges of the banana stem and discard it.
Start cutting the banana stem into circles, pull and remove the fibrous thread (using hand) which comes out while slicing. Once all of them are cut into slices, chop them into small bite sized cubes.
Transfer these banana stem cubes into the butter milk mix and immerse for 10 minutes.
After 10 minutes, strain the banana stem from the butter milk mix. Discard the butter milk mix and retain the banana stem for raita preparation.
Take a serving bowl and add the chopped banana stem cubes. Start boiling ½ cup of water or the amount needed to immerse the banana stem cubes.
Once the water is boiled, pour it on top of the banana stem and close it with a lid for 15 minutes or room temperature whichever is later.
In 15 minutes, the banana stem cubes would have been cooked in the hot water covered.
Begin tempering by heating oil in a small pan, add mustard seeds and as they splutter, add urad dhal, cumin seeds, mor molagai (curd chili), curry leaves and fry them well. Transfer this mix into the banana stem cubes.
Take 3 tblsp of yogurt and mix well with banana stem cubes.
Serve chill or at room temperature.

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