Vazhaithandu Lemon Rasam Recipe (Banana Stem Lemon Rasam)
A comforting, tangy, and nutritious South Indian soup made from banana stem (Vazhaithandu), perfect for a wholesome lunch or light dinner when paired with steamed rice. This recipe blends the goodness of plantain stem, yogurt, and a medley of spices, making it not only delicious but also incredibly healthy. Let’s dive into the preparation of this traditional South Indian dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Plantain Stem (Vazhaithandu) | 1/2 cup (peeled and chopped) |
| Curd (Yogurt) | 2 tablespoons |
| Water | 1 cup |
| Salt | A pinch (to taste) |
| Tomato | 1 (roughly chopped) |
| Garlic | 4 cloves (sliced) |
| Ginger | 1 inch (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 | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coriander Leaves (Dhania) | A small bunch (finely chopped, for garnish) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 4g |
| Carbohydrates | 15g |
| Fat | 6g |
| Fiber | 4g |
| Sodium | 200mg |
Note: The exact nutritional values will depend on the ingredients used, but this dish is rich in dietary fiber, vitamins, and minerals, making it a healthy, light meal.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings:
- Serves: 4 people
Cuisine:
- South Indian
Course:
- Lunch / Dinner
Diet:
- Vegetarian
Instructions:
-
Prepare the Plantain Stem (Vazhaithandu)
Start by peeling the outer skin of the plantain stem, and discard it. Cut the inner tender part into small pieces. To prevent the banana stem from discoloring, immediately place the chopped pieces in a bowl of yogurt and water. This step also helps to keep the stem from oxidizing. -
Cook the Spices and Plantain Stem
In a pressure cooker, heat 1 tablespoon of ghee over medium heat. Once the ghee is hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Allow the seeds to crackle, which will release their aromatic oils. -
Sauté Aromatics
Add 4 sliced cloves of garlic, 1-inch chopped ginger, and a pinch of asafoetida (hing) to the hot ghee. Stir-fry these ingredients for a few seconds until they release their fragrance. Add 1 sprig of curry leaves and sauté them briefly for added flavor. -
Add the Plantain Stem and Spices
Now, add the chopped plantain stem along with the yogurt-water mixture, 1 roughly chopped tomato, and all the powdered spices:- 1 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- A pinch of salt to taste.
Stir everything together until well combined.
-
Cook Under Pressure
Cover the pressure cooker and cook the mixture for 3 whistles over medium heat. After the cooking time is up, turn off the heat and let the pressure release naturally. Alternatively, you can release the pressure quickly by lifting the weight with a fork or placing the cooker under cold running water. -
Mash and Add Lentils
Once the pressure has been released, open the cooker and check the consistency of the rasam. Mash the cooked banana stem slightly to release more flavor. Now, add 1/4 cup of cooked arhar dal (split toor dal) into the rasam mixture. Stir well. -
Add Lemon Juice and Adjust Seasoning
Squeeze in 1 tablespoon of fresh lemon juice. Taste the rasam and adjust the seasoning by adding more salt or chili powder if needed. If the rasam is too thick, you can add a little water to achieve your desired consistency. -
Bring to a Boil
Bring the rasam to a brisk boil over medium heat. Allow it to froth up and simmer for about 4 to 5 minutes. This helps to meld all the flavors together. -
Final Touches
Turn off the heat once the rasam has thickened slightly and has a frothy surface. Stir in freshly chopped coriander leaves for garnish. -
Serve and Enjoy
Serve this vibrant Vazhaithandu Lemon Rasam with a bowl of steamed rice. For an extra treat, pair it with an Andhra-style stir-fried dish like Beetroot Vepudu (Andhra Style Beetroot Fry) for a complete, comforting meal.
Tips for the Best Vazhaithandu Lemon Rasam:
- Banana Stem Selection: When selecting the plantain stem, ensure that it’s fresh and tender, as older, fibrous stems may not cook as well or might impart a tougher texture to the rasam.
- Yogurt Tip: If you don’t have yogurt, you can substitute it with a small amount of tamarind paste for the tangy flavor. However, the yogurt provides a nice creamy texture to the rasam.
- Customize the Spice Levels: Adjust the amount of red chili powder and black pepper powder based on your heat preference. You can also add a bit of jaggery for a subtle sweetness if desired.
- Adding Coconut: For a richer flavor, you can add a small amount of freshly grated coconut towards the end of cooking.
Why You Should Try Vazhaithandu Lemon Rasam:
This traditional South Indian dish is packed with health benefits thanks to its key ingredients. The banana stem (Vazhaithandu) is a powerhouse of fiber, antioxidants, and essential vitamins. Paired with the tangy yogurt and refreshing lemon juice, this rasam is light, nourishing, and easy to digest. The unique combination of spices adds layers of flavor, making it the perfect soup for a rainy day or a quick weekday dinner.
The addition of cooked arhar dal (toor dal) makes it a wholesome meal that provides a good source of protein, making this dish suitable for vegetarians and those seeking a healthy, balanced diet. The spices like cumin, coriander, turmeric, and pepper not only enhance the flavor but also offer digestive benefits, making this rasam an excellent choice for boosting your immunity.
Serve it with rice, and you’ve got a complete, soul-satisfying meal that celebrates the flavors of South India.
