Banana Stem Raitha is my entry to JFI:Banana. This raitha is very easy to make and nutritious too.
Ingredients: (Translation)
Banana Stem- 1 small piece
Curds- 1 cup
Salt to taste
Oil-1 spoon
Mustard seeds-1 spoon
Curry leaves- 5-6
Asafotedia
Take curd in a serving bowl and beat it well so that no lumps remain. Add some water if the curd is really thick. Remove the outer layer of the Banana stem and then cut the stem in round slices. You will notice fibre sticking to the slices, gently take the fibre off. If this is done, cutting into smaller pieces becomes very easy. Using this method, cut the banana stem into small pieces and immediately put the pieces in the curd so that it maintains its colour. If left open after cutting, banana stem pieces will turn brownish in a short span just like apples. Next add salt as per taste. Heat one spoon oil, when the oil is hot, add mustard seeds. Once the mustard seeds splutter, add curry leaves (cut into small pieces) and then add asafotedia. Pour this over the curds and mix well. Delicious raitha is ready.
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11 comments:
Great entry for the event! Vazhaithandu as we call it is very good for health! It is specially recommended for kidney related problems!
my mom makes traditional kerala dish - thoran - with banana stem. Never tasted raita. Lovely idea for JFI :)
Beautiful Raita,I made one too but slightly different.Great entry!:))
this looks delicious, thanks for the entry.-- Mandira
I've never seen the stem in a raita before. I love the thoran that is made out of it.
Hi, first time in your blog - I ate this in Orissa. Didn't have the tempering but was nice and thick with curds and a bit of green chilli!
Totally new dish for me. Very interesting.
Nice and Cool Idea to make raita out of banana stem..and the pic looks delicious..:D.. thanks
Its been years since I had banana stems. I wonder why dont they can it atleast! Banana stems and yogurt is the best possible combo!
Thks all and first timers, welcome and keep visiting please. Guess what, I prefer to eat this dish plain as it is and not as an accompaniment to a main dish.
Cool! Wish I could get this in Ann Arbor.
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