Wednesday, June 04, 2014

Vazhaithandu Thayir Pachadi | Plantain Stem Raita | Quick Side-dish Recipe

Raitas are my all-time favourite. I love to consume most veggies raw, either in the form of Salads or raitas. Even a simple salad made with a hint of lemon juice can make my day. Curd-based Salads (raitas) are even more appealing to my taste buds. This Vazhaithandu Raita is no exception.If made with tender and fresh plantain stem, nothing can match this Raita's taste and it goes well with almost any tangy gravy (Kuzhambu). Not to forget its innumerable health benefits ranging from a good source of dietary fiber, natural cure for Kidney stones and ulcer to its role in aiding weight reduction. Do you need any more reason to try this cool and refreshing Salad with crunchy bits of Plantain stem?

Preparation time - 20mins
Serves - 4

Vazhaithandu / Plantain stem - 1, medium
Curd - 1 & 1/2 cup
Salt - As needed
Oil - 1tsp
Mustard seeds - 1tsp
Green Chilli - 1
Coriander leaves - Few, to garnish


1.  Remove the outer layers of the stem (pattai), until you are left with no more layers. 

2.  Cut into thin rounds and gently pull apart. You will notice the fibers as shown below. Roll the fiber using your finger and discard it. Repeat the process with the remaining part of the plantain stem.


3.  Chop them into fine pieces. I ususally stack few slices, make vertical and horizontal cuts to get fine pieces. 

4.  For Raita, as you chop, add them directly to the curd.If using for Poriyal / Kootu, put the cut pieces into a bowl of water added with a tblsp of curd to avoid discoloration.

5.  Add salt and mix well to combine. 

6.  Temper mustard seeds and chilli and add to the raita. Garnish with coriander leaves and serve.

Vazhaithandu Raita makes for an excellent accompaniment to any Rice / pulao varieties.

I chose this recipe for my Day 2 of Blogging Marathon-Week 2 for my theme 'Cooking with Alphabets - K,V,O'. I had posted this recipe for 'K' and here comes 'V'. Check out what other Marathoners are doing here.

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