Vazhathandu Lemon Rasam

Vazhathandu Lemon Rasam Recipe

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About Vazhathandu Lemon Rasam Recipe:

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. 

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  • 20 Ingredients
Ingredients
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Ingredients for Vazhathandu Lemon Rasam Recipe

  • 1/2 cup Plantain Stem peeled and chopped
  • 2 tablespoon Curd
  • 1 cup Water
  • As required Salt
  • 1 No.s Tomato roughly chopped
  • 4 No.s Garlic cloves crushed
  • 1 inch Ginger grated
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Black pepper powder
  • 1 tablespoon Lemon juice
  • 1/4 cup Toor Dal cooked until soft
  • 1 sprig Curry leaves
  • 1 tablespoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • As required Coriander Leaves ,finely chopped A few
Nutrition
  • 7g Fat(4.78%)
  • 21g Protein(13.61%)
  • 97g Carbs(64.18%)
  • 25g Fiber(16.62%)
  • Other(0.81%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Vazhathandu Lemon Rasam Recipe

STEP 01

Soak 1 cup of banana stem dice in buttermilk (2 tbsp curd whisked with water). This prevents it from discolouring.

STEP 02

In a preheated pressure cooker add 1 tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin seeds, ¼ tsp asafoetida, 4 cloves crushed garlic, 1 inch grated ginger, 1 roughly chopped tomato, 1 cup of diced and soaked banana stem with a little of the buttermilk.

STEP 03

Add 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. Pressure cook for 2 whistles and release the pressure immediately by holding under running water.

STEP 04

Open the pressure cooker and add ¼ cup cooked toor dal that has been mashed well.

STEP 05

Add1 cup water and the juice of 1 lemon and bring rasam to a brisk boil.

STEP 06

Once it starts frothing, add a small bunch of chopped coriander leaves and turn off the heat. Vazhaithandu lemon rasam is ready.