Plantain Stem Raita or vazhathandu Raita

Vazhzathandu or plantain stem is one of my favourite veggies.
I love this in either raita or just simple stir fry with coconut.
Even kootu is said to be very tasty, but I have never tried it.
It rich in dietary fibre, so more reasons to eat at least once a week.
My grand mother used to cook it to perfection, even now I miss her food.
Now coming to the recipe,

Ingredients:
Plantain Stem - 1 medium size,
Salt,
Yogurt - 1/2 cup.

To be Ground to Paste:
Coconut - 1 cup,
Green chillies - 4-5,
Cumin - 1 teaspoon.

For tempering:
Oil - 1 teaspoon,
Mustard seeds - 1 teaspoon,
Asafoetida - a pinch,
Curry Leaves - 1 sprig.

Method:
Cut the outer part of plantain stem, until you get white firm stem.
Cut them into roundels, carefully removing the fibre from your index finger.
Chop them into small pieces and drown them in sour buttermilk or lemon juice squeezed water to avoid darkening of the plantain stem.
Once the plantain stem is chopped cook them in boiling water with little salt until completely cooked and drain water and keep aside.
Ground the ingredients under grinding table.
First grind coconut with little water to fine paste and then add cumin and green chillies to coarse paste.
In a medium broad pan , bring ground paste and plantain stem to boil.
Switch off the flame. Add Yogurt and adjust the salt.
Temper with ingredients under the tempering table.