Banana Stem Rasam

Name: Banana Stem Rasam
Cuisine: Indian
Ingredients: 6 "-7" long banana stem, sliced & dipped in buttermilk; 2 tomatoes, chopped; handful coriander stems, chopped; 1 fresh red chilli (opt); pinch asafoetida; 1 tsp. rasam powder / sambar powder; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. lime juice; 1 tbsp. oil / ghee; 1/2 tsp. mustard seeds; 1 dry red chilli, broken; 1 sprig curry leaves; 1 tbsp. coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#diabetes - Banana Stem has a lot of essential nutrients, health benefits, is good for weight loss and in lowering high blood pressure. Besides, it also contains fiber, potassium and vitamin B6. This stem can be turned into various delicious recipes.

So try this yummy rasam / soup. I also added some tomatoes, ginger and coriander stems to enhance the flavour. Relish it as a soup or with plain steamed rice.

Bethica Das @kitchen_flavours

Sharjah (UAE)

So try this yummy rasam / soup. I also added some tomatoes, ginger and coriander stems to enhance the flavour. Relish it as a soup or with plain steamed rice.

Saved

Ingredients

6"-7" long banana stem, sliced & dipped in buttermilk
2tomatoes, chopped
handfulcoriander stems, chopped
1fresh red chilli (opt)
pinchasafoetida
1 tsp.rasam powder / sambar powder
to tastesalt
1/2 tsp.turmeric powder
1 tsp.lime juice
1 tbsp.oil / ghee
1/2 tsp.mustard seeds
1dry red chilli, broken
1 sprigcurry leaves
1 tbsp.coriander leaves

Saved

Steps

1

Banana stem, sliced & dipped in buttermilk to avoid discolouration.
2

Drain and keep aside.
3

Blend the banana stem, tomato, coriander stems and chilli along with some water into a smooth paste.
4

Strain it and add more water according to the consistency you prefer.
5

The desired consistency.
6

Transfer to a kadai / pan and add salt, turmeric powder,
7

Asafoetida and rasam powder. Bring it to a boil and simmer for 2-3 minutes.
8

Heat oil / ghee in a pan. Temper with mustard seeds and red chilli. Pour this tempering on the prepared rasam / soup and garnish with coriander leaves. Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.