Vazhaithandu Lemon Rasam Recipe – Banana Stem Lemon Rasam
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.
Course : Lunch
Ingridients : 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 (Rai/ Kadugu)
1/2 teaspoon Cumin seeds (Jeera)
1/4 teaspoon SSP Asafoetida (Hing)
Coriander (Dhania) Leaves , small bunch finely chopped to garnish
Instructions 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.
Vazhaithandu Lemon Rasam Recipe – Banana Stem Lemon Rasam
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