Lunch
Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam Made Simple
This homemade Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam Made Simple recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 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
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon SSP Asafoetida (Hing)
- Coriander (Dhania) Leaves - small bunch finely chopped to garnish
Instructions
1
To begin making the Vazhaithandu Lemon Rasam preparation guide, beat the yogurt table salt and moisture in a mixing bowl. pare the outer skin of plantain stem/Vazhaithandu and discard it. Place the cut banana stem in the yogurt.
2
This prevents it from getting discoloured.Preheat the pressure cooker over medium burning up; once heated, toss in the mustard seeds, cumin seeds and allow it to crackle.
3
toss in the ginger, garlic, asafoetida, curry leaves and agitate for a few seconds.Finally toss in the banana stem along with the yogurt moisture, the tomatoes and all the powders - coriander, cumin, turmeric, red chilli and table salt.agitate, lid the pressure cooker & burning up for about 3 whistles and turn off the burning up.Release the pressure immediately, either by lifting the weight with a fork or by placing the cooker under cold moisture.Once done, open the cooker and agitate in the cooker dal and squeeze in the lemon nectar.
4
toss in a little moisture and table salt and chilli if required according to your non-nectarous profile. Bring the Vazhaithandu Lemon Rasam preparation guide to a brisk bubble and allow it to froth up - this will take about 4 to 5 mins. Once done, turn off the burning up and agitate in the cut up coriander leaves and agitate.dish up the Vazhaithandu Lemon Rasam along with a mixing bowl of steamed rice and a Andhra Style Beetroot Vepudu preparation guide (agitate Fried Beetroot) for a lunch or a fast and wholesome weeknight dinner.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsMaster Chef
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