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Vazhaithandu Curd Pachadi Recipe
Raita or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes. This is a very healthy raita. Banana Stem is very fibrous in texture. It is eaten raw as well as cooked. Banana Stem is very healthy and is widely used in southern India as a remedy for weight loss, Kidney stones and an effective diuretic as well as a laxative. Banana’s Stem helps to cool the body.
|Mustard seeds||1⁄2 Teaspoon|
|Black gram||1⁄2 Teaspoon|
|Dry red chillies||1|
|Curry leaves||3 Tablespoon|
|Banana stem||1 (cut into small pieces after taking out fiber)|
|Curd||1 Cup (16 tbs)|
|Grated coconut||2 Teaspoon|
|Green chilli||1 (To Grind :-)|
Steam the chopped banana stems adding a little salt. When cool keep it aside. Grind the green chillies and coconut to a paste. Add these the ingredients (banana stems, chilly and coconut paste) to the curd (add little water if thick for consistency). Finally pour the tempered ingredients on the mixture and your raita is ready. Serve it with biriyani or roti's.