Usually raita never needs to be cooked, but here with plantain stem I thought it would be best when cooked so that kids would never skip of this dish. This goes out well with Spinach rice and Briyani (both veg and non-veg).

This can also be consumed in times of vrat or fasting, because of no onion and no garlic in it.

Do check out my other raita recipes in this link: https://madraasi.com/recipes/raita/.

Health benefits of Vazhaithandu/Plantain stem: It is a good source of dietary fiber. It acts as a laxative and can ease constipation and also helps in weight reduction. A good relief for ulcer, burning senstation and acidity.

Let us move on to the recipe…

Ingredients:

• Banana stem (chopped) – 2 cups
• Grated coconut – 2 tbsp
• Cumin seeds – 2 tsp
• Butter milk – ½ cup
• Yogurt / Curd – 1 cup
• Asafoetida / Hing – ¼ tsp
• Mustard seeds – ¼ tsp
• Split Blackgram – ¼ tsp
• Curry leaves – a sprig
• Oil – 2 tsp
• Salt to taste

Preparation:

• Clean and chop the banana stem into small pieces. Soak them in buttermilk, to avoid the decolorisation for 10 mins.
• Grind the coconut and cumin seeds along with little water to fine paste.
• Drain the butter milk and keep the banana stem aside.
• Pressure-cook the banana stem with little water and the ground coconut masala, for 2 whistles.
• Remove the lid, when the pressure subsides.
• Heat 2 tsp of oil in a kadai, add in the mustard seeds, split black gram, asafoetida and curry leaves, wait until they crackle.
• Pour curd/yogurt to the pressure-cooked banana stem and stir it well.
• Pour in the tempered spices to the banana stem, give a stir.

Serve with Briyani, variety rice or for lunch as a side dish during vrat/fasting.