Monday, September 19, 2011

Banana stem Raita/ Arati dindu raita

Dindu is the tender stem or the core of the banana trunk. Highly fibrous, banana stem or arati dindu is good for the kidney, while the yoghurt helps in cooling the system. Call it dindu/doota/ davva in telugu or thandu in tamizh, raitha with this veggie is simple and superb.

Preparation time: 30 -35 mins.

Serves : 4


Medium sized banana stem (Arati dindu) 1
Yoghurt (Curd/Dahi/Perugu) 1/4th litre
Ghee 2tsp
Green chillies 2
Curry leaves 4-5
Mustard seeds (Rai/aavalu) 1tsp
Cumin seeds (jeera/ jeelakarra) 1tsp
Black gram (Urad dal/ Uddipappu) 1tsp
Red chilli 1
Salt to taste
Pinch of asafoetida (Hing/ inguva)
Coriander and fresh and grated coconut (Kobbari) for garnish


Chop the banana stem or arati dindu finely, removing the excess fibre. (Tip: cut the stem into circles and chop the circles finely.)

Beat the curds. Add the chopped banana stem and a pinch of salt and marinate for around half an hour.

Blend to a coarse and dry powder: coriander and fresh and grated coconut.

Heat ghee in a pan and add mustard seeds. As they pop add cumin seeds, slit green chillies, black gram curry leaves, a finely chopped red chilli and a pinch of asafoetida. (Option: Add chopped onion and fry until transparent).

After half an hour of marinating, add the above seasoning, the coriander and grated coconut powder and stir well.

Serve with any flavored rice, plain rice or any Indian bread. Arati dindu raitha is a nutritious summer option.

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