Vazhaithandu Lemon Rasam (Banana Stem Rasam) – Healthy South Indian Soup
Vazhaithandu Lemon Rasam Recipe (Banana Stem Lemon Rasam)
This Vazhaithandu Lemon Rasam, also known as Banana Stem Lemon Rasam, is a quick and comforting South Indian dish that is a wonderful addition to your lunch table. Rich in flavor and loaded with health benefits, this dish makes excellent use of the plantain stem, a natural fiber powerhouse that complements the tanginess of lemon. Known for its light yet satisfying nature, this rasam is perfect for a wholesome meal when paired with steamed rice and a side dish like Andhra Style Beetroot Vepudu. It’s a vegetarian delight that will elevate any meal with its unique blend of spices and fresh ingredients.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Plantain Stem (Vazhaithandu), peeled and chopped | 1/2 cup |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Water | 1 cup |
| Salt | A pinch |
| Tomato | 1, roughly chopped |
| Garlic | 4 cloves, sliced |
| Ginger | 1-inch piece, chopped |
| Coriander Powder (Dhania) | 1 tablespoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Lemon Juice | 1 tablespoon |
| Arhar Dal (Split Toor Dal) | 1/4 cup, cooked until soft |
| Curry Leaves | 1 sprig |
| Ghee | 1 tablespoon |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| SSP Asafoetida (Hing) | 1/4 teaspoon |
| Coriander Leaves (Dhania), finely chopped | Small bunch, for garnish |
Preparation Time
| Time | Value |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
Instructions
-
Prepare the Plantain Stem:
- Start by whisking together the yogurt, water, and a pinch of salt in a bowl. This mixture will help keep the banana stem from discoloring.
- Peel the outer skin of the plantain stem (Vazhaithandu), removing any fibrous layers. Discard these layers.
- Chop the inner part of the banana stem into small pieces and place them in the yogurt-water mixture. Stir well to ensure the stem is well coated.
-
Prepare the Rasam Base:
- Heat a pressure cooker over medium heat. Add the mustard seeds and cumin seeds to the hot cooker and allow them to crackle, releasing their aromatic oils.
- Add the chopped ginger, garlic, curry leaves, and a pinch of asafoetida (hing) to the pot. Stir these ingredients for a few seconds to allow the spices to release their fragrance.
-
Add the Remaining Ingredients:
- To the cooker, add the prepared plantain stem with yogurt water, along with the chopped tomatoes, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix everything thoroughly.
-
Cook the Rasam:
- Close the pressure cooker lid and cook for about 3 whistles. Turn off the heat after 3 whistles.
- Allow the pressure to release naturally by either lifting the weight with a fork or by placing the cooker under cold water to cool it down quickly.
-
Final Touches:
- Once the pressure is released, open the lid and stir in the cooked Arhar dal (split toor dal).
- Squeeze fresh lemon juice into the rasam and add more salt or chili powder, adjusting to your taste preferences.
- Add a little water if the rasam is too thick and bring the mixture to a brisk boil. Let it froth up for about 4 to 5 minutes, stirring occasionally.
-
Garnish and Serve:
- Turn off the heat and stir in the freshly chopped coriander leaves.
- Serve your Vazhaithandu Lemon Rasam hot with a bowl of steamed rice and a side dish like Andhra Style Beetroot Vepudu for a complete and fulfilling meal.
Serving Suggestions
Enjoy this aromatic and flavorful Banana Stem Lemon Rasam with a bowl of fluffy, steamed rice. For a truly South Indian experience, pair it with Andhra Style Beetroot Vepudu, a vibrant stir-fried beetroot dish. The combination of flavors will not only satisfy your hunger but also leave you feeling light and refreshed.
Whether you’re looking for a nutritious meal or a comforting bowl of soup to brighten your day, this rasam is a fantastic choice. With its unique use of banana stem, packed with nutrients, and a harmonious blend of spices, it’s an ideal addition to any vegetarian menu.
