Name: Vaazaithandu Rasam | Banana Stem Rasam recipe by Neeru Srikanth at BetterButter
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4
Ingredients: Plantain Stem - 250 grams; Water – 400ml; Tomato -1; Chili – 1; Ginger – 1 tblsp finely chopped; Rasam powder – 1 tblsp; Lemon – ½; Toor Dhal – 1/4 cup; Turmeric – 1/3 tsp; Hing cake – small piece; Coriander –few; Salt – to taste; Curry leaves – few; Mustard – 1/3 tsp; Cumin seeds – ½ tsp; Ghee – 1 tsp

ABOUT Vaazaithandu Rasam | Banana Stem Rasam RECIPE

Banana Stem or Plantain stem is high in fiber. Often this part of the plant is ignored without knowing its benefits. They are good for treating kidney stones and beneficial for those who have acidic problems & diabetes. This recipe is a South Indian Rasam made out of Banana stem juice.

Ingredients Serving: 4

Plantain Stem - 250 grams
Water – 400ml
Tomato -1
Chili – 1
Ginger – 1 tblsp finely chopped
Rasam powder – 1 tblsp
Lemon – ½
Toor Dhal – 1/4 cup
Turmeric – 1/3 tsp
Hing cake – small piece
Coriander –few
Salt – to taste
Curry leaves – few
Mustard – 1/3 tsp
Cumin seeds – ½ tsp
Ghee – 1 tsp

Instructions

Soak Toor dhal for 10 minutes and pressure cook for 3 whistles.
Once cooked, take out the dhal, mash it and keep it.
Start to prepare for the rasam by peeling the other skin of plantain stem. This one comes off very easily. For this rasam you no need to remove the thread like fibers. This is because we are going to grind the stem.
Grind it in a mixie with 200ml water.
Filter the juice with a thin cotton/muslin cloth. Filtering with the regular metal strainers might not work out. Once filtered, dilute and make it to 400 ml.
Grind the chili, ginger and tomato separately to a pulp. Add little water only if grinding is difficult.
Take a container add the tomato-ginger-chili pulp, plantain stem juice, hing, turmeric, salt and curry leaves.
Bring it to boil by keeping in low flame.
Once boiled add the dhal & rasam powder and cook until frothy. (The daal should kept ready by this time.)
Temper with ghee, mustard & cumin seeds
Squeeze the lemon juice at the end.
Garnish with chopped coriander leaves.
Serve hot

Similar Recipes