Name: Banana Stem Rasam recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 6"-7" long banana stem, sliced & dipped in buttermilk; 2 tomatoes, chopped; handful of coriander stems, chopped; pinch of asafoetida; 1 tsp. rasam powder; salt to taste; pinch of turmeric powder; 1 tsp. lime juice; 1 tsp.ghee; 1/2 tsp. mustard seeds; 1 sprig curry leaves; 1 tbsp. coriander leaves

ABOUT Banana Stem Rasam RECIPE

Banana Stem has a lot of essential nutrients and health benefits. Besides, it also contains fibre, potassium and vitamin B6. This stem can be turned into various delicious recipes. This soup can be relished as it is or with plain steamed rice. It is apt for the circle of life.

Ingredients Serving: 4

6"-7" long banana stem, sliced & dipped in buttermilk
2 tomatoes, chopped
handful of coriander stems, chopped
pinch of asafoetida
1 tsp. rasam powder
salt to taste
pinch of turmeric powder
1 tsp. lime juice
1 tsp.ghee
1/2 tsp. mustard seeds
1 sprig curry leaves
1 tbsp. coriander leaves

Instructions

Blend the banana stem, tomato, coriander stems along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.
Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.
Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds.
After it stops spluttering, add the curry leaves. Saute for a few seconds and switch off the flame.
Pour this tempering on the prepared rasam / soup and garnish with coriander leaves. Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.

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