BANANA STEM RAITA | BAALE DINDU MOSARU GOJJU | VAZHAITHANDU THAYIR PACHADI
Banana Stem / baale dindu
cut into small dices
Salt to taste
Cooking oil , for seasoning
Split urad dal
Peel the outer layers of the stem till the time you are not able to peel any more. Discard the outer cover .
Take the inner tender part of the stem separately .. retain the inner core .
Next , start cutting the stems into horizontal discs . You will observe that thread like fibre starts sticking to the knife . Using your fingers discard the thread that comes in between the discs
Now chop them finely and keep them soaked in diluted buttermilk water to avoid discolouration.
Whisk salt and curd in a mixing bowl . To that add chopped banana stem . Drain it well before adding to curd else raita will be watery .
Heat a kadai/pan with oil and temper with ingredients given under ‘ For tempering’. Once mustard splutters , saute green chilli and curry leaves for a min . Switch off
Pour this tempering on raita . Add chopped coriander leaves . Mix everything well
Healthy and tasty Banana stem Raita is ready .Enjoy it as a salad or with rice or phulka .
To avoid discolouration , keep the chopped stem immersed in water / diluted buttermilk water till use . If you want you can cut it the previous day & keep them immersed & refrigerate it .
To make raita extra tasty , if you want you can grind coconut and chilli and it to curd . Gives nice texture and taste to the raita .
If you want you can add chopped onion / tomatoes / both too .
Chop banana stem as fine as possible as we are usung them uncooked. This way it will taste good .
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