Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam

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