1. Remove fibre from vazhaithandu. Cut into small cubes and place in a bowl of water containing 1 tbs of buttermilk.
2. Chop shallots and green chillies.
3. Heat oil and add mustard seeds, cumin, split black gram, curry leaves, chopped shallots and green chillies.
4. Add the washed and drained vazhaithandu and cook for five minutes till the moisture dries out. Add salt.
5. Beat the curd with salt and mix in the cooked ingredients.
6. Garnish with chopped coriander leaves.
Note
Placing the cut banana stem in buttermilk-laced water prevents it from changing colour. This raitha is a good accompaniment to biriyani, pulao, masala bhath and Indian breads. If the curd is too sour, add a little milk.
(The writer is HOD, Catering Science and Hotel Management, SNR Sons College.)
R. SINGARAVELAVAN
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