Name: Vazhathandu Lemon Rasam Recipe
Yield: 1
Cuisine: Tamil

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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.&nbsp;


How to make Vazhathandu Lemon Rasam Recipe

Crawler

Tamil

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.&nbsp;

Plantain Stem peeled and chopped

Curd

Water

Salt

Tomato roughly chopped

Garlic cloves crushed

Ginger grated

Coriander Powder

Cumin powder

Red Chilli powder

Turmeric powder

Black pepper powder

Lemon juice

Toor Dal cooked until soft

Curry leaves

Ghee

Mustard seeds

Cumin seeds

Asafoetida

Coriander Leaves ,finely chopped A few

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

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.

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.

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

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

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