Vaazaithandu Rasam | Plantain Stem Rasam

Vaazaithandu Rasam | Plantain Stem Rasam

Making everone to eat plantain stem is one of my biggest challenge. However, plantain stem being high in fiber I decided to hide this and include in our regular diet. Plantainstem rasam consumes very less time when compared to other dishes as I need not remove the thin string fiber from the banana stem for this recipe. Plantain stem juice combined with tomatoes, green chili, ginger is cooked along with rasam powder.  The flavor and taste of the rasam is then enhanced with temper of spices and a dash of lemon juice
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Plantain stem is good for people with diabetes, high cholesterol and kidney stone. The color of the plantain stem juice will turn into black hence we squeeze lemon to this. Plantain stem as such do not have a flavor and is bland in nature. Hence this would taste like any other regular lemon rasam.
This is my very old post and I have just added some details and new pictures. If you are my regular follower do enjoy my new pictures :)

Refer to my other recipes with plantain stem
Plantain stem buttermilk
Cucumber – Plantain Stem – Ragi Soup

Recipe: Vaazaithandu rasam | Banana Stem Rasam
Preparation Time : 10 minutes
Cooking Time : 10 mins
Serves : 5

Video

Ingredients

Plantain Stem –chopped 1 cup

Water – 400ml

Tomato -1

Chili – 1

Ginger – 1 inch

Rasam powder – ½ tblsp

Lemon – ½

Hing cake – small piece

Boiled Dhal – ½ cup

Turmeric – 1/3 tsp

Boiled Dhal – ½ cup

Coriander –few

Salt – to taste

Curry leaves – few

Mustard – 1/3 tsp

Cumin seeds – ½ tsp

Ghee – 1 tsp

Preparation

1.      Peel the other skin of plaintain stem. This one comes off very easily. You no need to remove the thread like fibers. Grind it in a mixie with 200ml water.

2.      Filter the juice with a thin cotton cloth. Filtering with the regular metal strainers might not work out. Once filtered, dilute and make it to 400 ml.

3.      Grind the chili, ginger tomato.

4.      Take a container add the tomato-ginger-chili juice, plantain stem juice, hing, turmeric , salt and curry leaves. Bring it to boil.

5.      Once boiled add the dhal & rasam powder and cook until frothy.

6.      Garnish with ghee, mustard & cumin seeds

7.      Garnish with coriander and switch off the gas.

8.      Squeeze the lemon juice at the end.

9.      Serve hot

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml

Notes

1.      Lemon is needed as the color of the plantain stem juice will change faster into black.

2.      You may wish to increase the quantity of plantain stem.

3.      Add lemon juice only after you switch off the gas.

4.      Any regular rasam powder will be good for this.

Contest Won
Gets a place in "Go Banana's contest" conducted by Better butter. For more details refer to the" Prize winning recipes "