VAZAITHANDU/BANANASTEM PACHADI

INGREDIENTS

VAZAITHANDU 1

CURD 1 CUP

SALT

OIL 2 TSP

FOR PASTE:

MUSTARD 1/2 TSP

RED CHILLIES 2

SEASAME SEEDS/GINGELLY SEEDS 1 TSP

FOR TEMPERING:

MUSTARD 1/2 TSP

UDITH DAL 1 TSP

CHENA DAL 1 TSP

JEERA 1/2 TSP

RED CHILLy 1

CURRY LEAVES FEW

Take fresh and tender banana stem and cut into small pieces. Add salt to this and keep

aside.

Heat oil in a pan add tempering items except red chillies and curry leaves.

Squeeze the cut vazaithandu to remove water and add to the tempering and saute.

cover and cook. Add curry leaves and red chilles(Adding chillies late is to avoid

pachadi getting hot and to just give a good look for pachadi with red colour).

Remove when vazaithandu is done and cool.

Make paste of mustard, red chillies and seasame seeds using little water.

Beat curd and add the paste and mix well.Add cooked vazaithandu to this.

Add required salt and mix.

Garnish with cut coriander leaves and serve.