Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam
Vazhaithandu Lemon Rasam Recipe is essentially rasam made with a highly fibrous banana stem and a splash of lemon juice adds zing to the rasam. It is great to be served to diabetics as well. It takes just 15 minutes to make which you can serve with some hot steamed rice and poriyal.
In association with SS Pandian (SSP Asafoetida)
The Vazhaithandu Lemon Rasam Recipe also known as the Banana Stem Lemon Rasam Plantain stem The Vazhaithandu rasam consumes very less time when compared to other dishes. We do not remove the thin string fiber from the banana stem for this recipe.
Did you know : Plantain stem is a high fiber content vegetable and is also good for people with diabetes, high cholesterol and kidney stone.
Did you know: Asafoetida has lot of medicinal value. According to ayurvedic medicine, it is used for breathing problems including chronic bronchitis and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome and so much more.
And hence ensuring that we use a good quality hing (SSP Asafoetida) is extremely essential. The good part about SSP Asafoetida is that it has no Arabic gum and hence it has strong intense flavors, thereby using just a pinch would be just perfect for a dish.
Serve the Vazhaithandu Lemon Rasam along with a bowl of steamed rice and a Andhra Style Beetroot Vepudu Recipe (Stir Fried Beetroot) for a lunch or a quick and wholesome weeknight dinner.
If you like this recipe, you can also try other Dal recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 1/2 cup Plantain Stem , peeled and chopped
- 2 tablespoons Curd (Dahi / Yogurt)
- 1 cup Water
- Salt , a pinch
- 1 Tomato , roughly chopped
- 4 cloves Garlic , sliced
- 1 inch Ginger , chopped
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Black pepper powder
- 1 tablespoon Lemon juice
- 1/4 cup Arhar dal (Split Toor Dal) , cooked until soft
- 1 sprig Curry leaves
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon SSP Asafoetida (Hing)
- Coriander (Dhania) Leaves , small bunch finely chopped to garnish
How to make Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam
To begin making the Vazhaithandu Lemon Rasam Recipe, whisk the yogurt salt and water in a bowl.
Peel the outer skin of plantain stem/Vazhaithandu and discard it. Place the cut banana stem in the yogurt. This prevents it from getting discoloured.
Preheat the pressure cooker over medium heat; once heated, add the mustard seeds, cumin seeds and allow it to crackle. Add the ginger, garlic, asafoetida, curry leaves and stir for a few seconds.
Finally add the banana stem along with the yogurt water, the tomatoes and all the powders - coriander, cumin, turmeric, red chilli and salt.
Stir, cover the pressure cooker & cook for about 3 whistles and turn off the heat.
Release the pressure immediately, either by lifting the weight with a fork or by placing the cooker under cold water.
Once done, open the cooker and stir in the cooker dal and squeeze in the lemon juice. Add a little water and salt and chilli if required according to your taste.
Bring the Vazhaithandu Lemon Rasam Recipe to a brisk boil and allow it to froth up - this will take about 4 to 5 minutes.
Once done, turn off the heat and stir in the chopped coriander leaves and stir.
Serve the Vazhaithandu Lemon Rasam along with a bowl of steamed rice and a Andhra Style Beetroot Vepudu Recipe (Stir Fried Beetroot) for a lunch or a quick and wholesome weeknight dinner.
Neeru Srikanth
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.
