Saturday, May 20, 2006

Plantain stem (Vazhanthandu) raita

I happened to taste this recipe prepared by a friend of mine, who told me eating this, would reduce fat content in the body as the plantain stem is consumed raw. Though I am not sure about this property of plantain stem, liked the raita that she made.

This is a good accomplishment for pulao, biriyani and even steamed rice.

  • 200 gms Plantain stem
  • 2 cup curd
  • 3-4 finely chopped Green chillies
  • Coriander leaves
  • Salt
For seasoning
  • 1 tsp oil
  • ½ tsp Cumin seeds
  • 20 Curry leaves
  • ½ tsp Mustard seeds
  • ½ Split black gram
  • 1 finely chopped Onion

Remove thread like fibre from Plantain stem. Finely chop them and place in a bowl of water containing 1 tbs of buttermilk.

Add the finely chopped plantain stem, green chilles in 2 cups of curd and add salt to it.
Heat oil in a pan and add mustard seeds, cumin, split black gram, curry leaves, and chopped onion and sauté it until the onion turns light golden brown.

Pour the curd with plantain stem and green chilles. Mix it well and remove it from fire immediately.

Garnish with chopped coriander leaves.

Tip : Placing the cut plantain stem in buttermilk-laced water prevents it from changing colour. Add a little milk if the curd is too sour.


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