Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam
A delicious south indian recipes recipe featuring vazhaithandu lemon rasam recipe - banana stem lemon rasam. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Vazhaithandu Lemon Rasam Recipe, whisk the yogurt salt and water in a bowl
Step 2: Peel the outer skin of plantain stem/Vazhaithandu and discard it
Step 3: Place the cut banana stem in the yogurt
Step 4: This prevents it from getting discoloured
Step 5: Preheat the pressure cooker over medium heat; once heated, add the mustard seeds, cumin seeds and allow it to crackle
Step 6: Add the ginger, garlic, asafoetida, curry leaves and stir for a few seconds
Step 7: Finally add the banana stem along with the yogurt water, the tomatoes and all the powders - coriander, cumin, turmeric, red chilli and salt
Step 8: Stir, cover the pressure cooker & cook for about 3 whistles and turn off the heat
Step 9: Release the pressure immediately, either by lifting the weight with a fork or by placing the cooker under cold water
Step 10: Once done, open the cooker and stir in the cooker dal and squeeze in the lemon juice
Step 11: Add a little water and salt and chilli if required according to your taste
Step 12: Bring the Vazhaithandu Lemon Rasam Recipe to a brisk boil and allow it to froth up - this will take about 4 to 5 minutes
Step 13: Once done, turn off the heat and stir in the chopped coriander leaves and stir
Step 14: Serve the Vazhaithandu Lemon Rasam along with a bowl of steamed rice and a Andhra Style Beetroot Vepudu Recipe (Stir Fried Beetroot) for a lunch or a quick and wholesome weeknight dinner