“Gabbo- Piyava Raita (Banana Stem/ Plantain- Onion- Curds Salad)” … with rising of heat the craving for body cooling meals begins … banana/ plantain stem which I fondly call tube light is extensively used in southern parts of India … be it in salad/ raitas, curry, dosa, rasams etc. etc. the list is endless … here is my simple raita to be served this summer to keep all tummy issues at bay … Yummilicious …
** Banana/ Plantain Stem which I fondly call tube light is good source of dietary fibre that helsp in detoxifying our body. There are more health benefits in consuming it regularly which you may know of or can google the same for, there are plenty of info out there. This is a super nutritious root to consume and it would be very beneficial to have it at least once a week to reap in the benefits, so do include them into your meals. I am sharing a common link to all recipes with plantain stem shared before, do check them.
** For this raita (salad with addition of curds/ yougurt) I have also included onions which is optional and you can use only plantain stem too. Again, I have used skimmed milk homemade curds, you may use any of your choice. I have microwaved the cut pieces for 3 minutes which is not necessary and can be included raw too, however, I just prefer it, that’s all, matter of choice. However, do serve it immediately and do not store it in fridge for more than 6-8 hours, as it is best consumed fresh if not cooked.
** Here is my recipe for “Gabbo- Piyava Raita (Banana/ Plantain Stem- Onion- Curds Salad)” … a healthy version, my style …
** Ingredients :
Tender Gabbo/ Plantain (Banana) Stem : 1 medium sized
Onion/ Kanda/ Piyavu : 1 large or 2 medium
Curds/ Dahi : 2 cups
Salt/ Namak/ Meeta : to taste
** To be ground to coarse paste :
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Coriander Leaves/ Dhania/ Kottambari Pallo : handful finely chopped
Curry Leaves/ Kadipatta/ Karbevu : 3-4 fresh ones
Ginger/ Adrak/ Alle’ : ¼ inch piece
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Urad Dal/ Split Black Gram Dal : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Hing/ Asafoetida Powder : ¼ tsp
Whole Round Red Chillies/ Mirsanga/ Mirchi : 1-2
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
** Cut cylindrical length of a Tender Gabbo/ Plantain Stem horizontally into 3 inch sized pieces. Remove outermost cover that’s inedible and cut innermost part into either triangular or square pieces depending upon the diameter of stem. If the outer coverings have gone darker or looks spoilt/ inedible they can be easily peeled off and discarded before cutting them. Use only the bright, firm white inner part for the curry.
** Always use sharp edged knife for cutting Gabbo/ Plantain Stem as this will give lesser wastage of threads that leaves out through the sides as you cut the stem pieces. These are fibers that should be pulled off and discarded and the final cut pieces should have no loose threads hanging out of them. Remember to soak the cut pieces immediately in a bowl with plenty of water to avoid them from being discolored.
** Note : You can soak cut Gabbo/ Plantain stem pieces in diluted buttermilk (taak/ chaas) to avoid discoloration, a step followed by many, I do not.
** I have used about 1.5 cups of small square pieces of Gabbo/ Plantain Stem for this recipe. Wash cut pieces well, drain off the excess water and add it into a microwave proof glassware bowl with just 2 tblsp of water, pinch of salt and microwave it for 3 minutes. Let rest for 2-3 minutes, remove and keep it aside to cool.
** Note : I have microwaved the cut pieces for 3 minutes which is not necessary and can be skipped. The pieces can be included raw too, however, it should be tender. I just prefer to slightly cook it, that’s all, a matter of choice. Whichever step you chose, do serve the raita immediately and do not store it in fridge for more than 6-8 hours, as it is best consumed fresh if not cooked, the reason I prefer to cook. If you want cook and not microwave do so in a vessel with just 3-4 tblsp of water until 50% done.
** Peel off the outer skin of onions and cut them to small pieces and keep it aside ready. Add ½ cup of water to curds, beat to a smooth texture and keep it ready. Wash, wipe dry and finely chop green chillies and keep it also ready aside.
** To be ground to coarse paste : Add green chillies, coriander leaves, curry leaves, ginger into a mixer grinder and grind to coarse paste without adding any water. Mix well, in between for even grinding, remove and keep it ready.
** Note : I have used “homemade skimmed milk curds” for this raita, you may use any. I have shared the link to method of preparing curds at home at the bottom of this recipe if needed. You can increase green chillies if required too.
** To prepare Gabbo- Piyava Raita : Add cooked plantain pieces and onion pieces together into a wide bowl. Add beaten curds, salt to taste, coarsely ground paste and mix well. If you find the raita too thick, then add little bit of water.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in tadka pan, when hot add urad dal and fry until lightly browned, immediately add mustard seeds and when they begin to splutter add hing powder, red chillies, curry leaves and fry all together for a just a few seconds only. Remove and pour this over the prepared raita and mix well. Cover and keep it aside for 10 minutes for the flavors to be infused.
** “Gabbo- Piyava Raita (Banana/ Plantain Stem- Onion- Curds Salad)” is done and ready to be served. This raita should be served immediately on preparation for best of taste, though it does remain good for 4-6 hours if stored immediately in airtight container in fridge and I would not recommend later than that if the banana stem is used raw and not cooked, so consume accordingly. Tastes great served as a side dish with any dish of your choice be it veg or non. Veg dishes. I served it for meals with fish curry, bhaji and dal- chawal and it was fantastic, we loved it very much, I did relish it in the night with chapatti too and loved it, just see to it that you keep the consistency of the raita thicker if serving with roti or parathas etc.
** Sharing a common link to all “Raita/ Salad” recipes shared in the blog below, you may browse through in leisure and try them out too ….
** Given below is the link to “Preparation Method of Perfect Set Curds”, if you need do learn the same, please check out out on the link given below ….
https://gayathrifoodbytes.blogspot.com/2015/03/delightful-curds-setting-of-curds.html#more** Sharing a common link to all “Gabbo/ Plantain Stem” recipes shared in the blog below, you may browse through in liesure and try them out too ….
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Thanks.