(Tamil to English: vazhathandu - banana stem, raita - yoghurt dip)
INGREDIENTSBanana stem – 1 small (30 cm long)Curd/yoghurt – 1 cupLemon ½METHOD
1. Take a glass of water and add ¼ tsp lemon juice. The banana stem oxidies and changes color once cut.
2. Cut the banana stem into small pieces and immediately put into the water so that the natural cream colour of the stem will stay.
3. Whisk the yoghurt for 2 minutes and add salt. While serving, mash the banana stem with the back of a spoon, mix well and serve.
A refreshing raita for a summer lunch! Goes very well with carrot adai!