VAZATHANDU PATCHADI / BANANA STEM RAITHA

Its said that all the parts of a banana plant is used. Such as its leaves for serving food, its flower ,fruits to make different dishes.. well many dont know that there are many dishes made from STEM of banana plant. Down south of India its a common vegetable. Its such a good source of fibre. Good for people who have galbladder stones, who suffer from constipation.
Try this patchadi i must say its yummmm

Ingredients:
Banana Stem - 1 medium
Yougurt - 3cups
Water - 4cups
Salt - 1tbs
Sugar - 1/2tbs
Jeera powder - 1/2tbs
Pepper Powder - 1/2tbs
Amchoor powder - 1/4tbs
Coriander leaves to garnish

Method/Vidhiee:
1. Take the stem of banana. Peel of the outer skins which are thick.
2. Peel till the layer comes where you would not have the layer to peel.
3. Its solid yet soft.
4. Keep a bowl of water aside.
5. First cut the stem into circles and put in water. Do not keep just like that as they turn brown.
6. Now take each circle stem and cut them into small square pcs.
7. Put them back into water.
8. Boil them till the stem is partially cooked.
9. Keep in mind it ahs to be crunchy yet boiled. Do not over boil it.
10. Drain them and keep the water aside. Do not throw the water. Add some salt and give to people who have constipation or diabatic.
11. Now in a bowl add yougurt, salt, sugar and mix well without lumps.
12. Add pepper powder, jeera powder, amchoor powder and mix well.
13. Add the stem that was cut, boiled and drained. If you have the stems stuck to each other first release them using running water and add. If its not possible do not add them to the mixture.
14. Mix well and garnish with coriander leaves.
15. Chill in refrigrator and serve cold.

Note: while chopping the stem try to take out the thread which is present in the stem.

PUDINA THOHAYAL / MINT THOHAYAL

Ingredients:
Mint/Pudina - 1 bunch
Kadala Parupu/Channa Dal - 10gms
Ulatham pArupu /Uradh Dal - 5gms
Dry Red Chilly - 4-5
Tamarind - 1 small lemon size ball
Asafatida/Perunkayam/Hing - 1/2tps
Refined oil - 2tbs
Salt - 1/2tbs
Water - As required

Method/Vidhiee:
1. Wash well the mint leaves and remove the leaves seperately from arc.
2. In a pan add oil saute channa dal, red chilly, asafatida, uradh dal till the dals turn light brown.
3. Keep them aside and cool them.
4. In the same an add the pudina leaves and saute without switching on the flame.
5. Add tamarind and salt to it.
6. First in a blender grind the dal and chilly dry.
7. Once they turn powder add the pudina tamarind, salt and run to make a fine powder.
8. Add water and grind them again. The consistency is like a paste. Not too liquid nor top dry.
You can store this in fridge and keep for a week.
Eat with hot white rice with til oil. It also goes well with Dosa, Chapathi. Idli, even can be used as a bread spread :) to make sandwiches

VENDAKAI PATCHADI/LADY'S FINGER RAITHA

Ingredients:
Lady's Finger/Bhindi/Vendakai - 10-12
Thick curd/Yougurt/Thair/Dehi - 3cups
Refined oil - 5tbs
Coriander leaves - to garnish
Jeera - 1/2tps
Salt - 1 tbs
Sugar - 1/2tbs
Jeera powder - 1/4tbs

Method/Vidhiee:
1. Wash and cut the end of the lady's finger.
2. Now chop them with 1/2cm length small pcs.
3. In a pan add oil and heat well.
4. Fry the lady's finger slowly till they turn dark brown.
5. Drain them and keep aside. Off the flame and splutter some jeera and mix well with vendakai
6. Meanwhile in a bowl add chilled yougurt, salt, sugar and mix well to avoid lumps.
7. Add the vendakai/lady's finger and mix well.
8. Garnish with coriander and jeera powder.
9. Refrigrate it.
Serve chill with Karavapillai Saadham/Curry Leaf Rice

KARAVAPILLAI SAADHAM/CURRY LEAF RICE

Ingredients:
Curry Leaves - 20-25 arcs
Kadalai parupu/Channa Dal - 10gms
Tamarind/Puli/Imli- Medium lemon size
Dry Red chilli/Vathal Millagai/Sukha Lal Mirch - 5-6
Refined oil - 1tbs
Til oil - 3tbs
Mustard/Kadugu/Sarson - 1tbs
Asafatida/Perunkayam/Hing - 1/2tbs
Salt - 1tbs
White rice - 1cup
Water - 2cups

Method/Vidhiee:
1. Wash and remove the curry leaves from the arc.
2. In a pan add refined oil add channa dal and saute it.
3. Add dry red chilly to it and saute till the dal turns golden brown.
4. Now add 1/4tbs asafatida and remove from flame on to plate.
5. In the same pan fry the curry leaves without keeping on flame.
6. Saute tamarind too.

7. Cool them and grind them after adding salt.
8. Meanwhile boil the white rice in propotion of 1:2. Means 1 cup rice 2 cups water.
9. Once the rice is done cool a bit.
10. In a heavy bottom pan add til oil splutter mustard seeds, few red chilly, 1/4 asafatida and few curry leaves.
11. Switch of the flame and add the powdered mixture to oil and add rice.
12. Mix well and serve hot with Vendakai Patchadi / Lady's Finger Raitha