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…
- 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
- 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.