Vazhai Thandu Raitha

My family would always insist me to have this food as this is very rice in fibre and low fat too.

But i would always run away since i hated the strands of fibre either in curry form or kootu form. I started loving this vegetable only after my athai(aunt) served this for me as raitha.

She is biggest inspiration for my cooking.Thanks athai for that. Looking forward to learn lots more from her.. :) 

We can use this raitha for any varity rice or for plain rice with rasam or kozhambu.

Ingredients

       1.Vazhai thandu/Plaintain pith – Small stem

       2.Thick Curd – 1 small cup (150 to 200 ml)

       3.Salt

To Temper

      1.Mustard  – 1 teaspoon

      2.Asafoetida – a pinch

 

Seasoning

      1.Coriander leaves – 3 or 4 leaves

      2.Green Chillies – 1 number

Procedure

             1. Now keep mashed curd which would be suitable for raitha consistency and add salt 

                  as per taste.Add the sliced vazhaithandu as and when you slice them and add 

                  them into curd. I am elaborating on slicing of vazhaithandu in step 2 and 3.

             2. Clean and slice vazhaithandu/Plantain pith. Keep the vazhaithandu 

                  horizontally.Cleaning means cutting the stem cross sectionally and removing 

                  strand of fibre from it.You would get many cross sectional stems sliced.

             3. Now cut sliced vazhaithandu into very small cubes. Finish cleaning and slicing the 

                 entire vazhaithandu/Plaintain pith.

             4. Add small cubes of vazhaithandu to curd. Temper with above items. Season with 

                 coriander leaves and green chillies.

Note: Instead of green chillies you can use dry red chillies also. In case of red chilli add only one and that too while tempering with mustard and asafoetida.