Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam
A vegetarian South Indian Recipes recipe with plantain stem - peeled and chopped, tablespoons curd (dahi / yogurt), water. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
14 steps- 1
To begin making the Vazhaithandu Lemon Rasam Recipe, whisk the yogurt salt and water in a bowl
water(1 cup)salt - a pinchlemon juice(1 tablespoon) - 2
Peel the outer skin of plantain stem/Vazhaithandu and discard it
plantain stem - peeled and chopped(1/2 cup) - 3
Place the cut banana stem in the yogurt
plantain stem - peeled and chopped(1/2 cup) - 4
This prevents it from getting discoloured
- 5
Preheat the pressure cooker over medium heat; once heated, add the mustard seeds, cumin seeds and allow it to crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 6
Add the ginger, garlic, asafoetida, curry leaves and stir for a few seconds
cloves garlic - sliced(4)inch ginger - chopped(1)sprig curry leaves(1)ssp asafoetida (hing)(1/4 teaspoon)coriander (dhania) leaves - small bunch finely chopped to garnish - 7
Finally add the banana stem along with the yogurt water, the tomatoes and all the powders - coriander, cumin, turmeric, red chilli and salt
plantain stem - peeled and chopped(1/2 cup)water(1 cup)salt - a pinchtomato - roughly chopped(1)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)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) leaves - small bunch finely chopped to garnish - 8
Stir, cover the pressure cooker & cook for about 3 whistles and turn off the heat
- 9
Release the pressure immediately, either by lifting the weight with a fork or by placing the cooker under cold water
water(1 cup) - 10
Once done, open the cooker and stir in the cooker dal and squeeze in the lemon juice
lemon juice(1 tablespoon) - 11
Add a little water and salt and chilli if required according to your taste
water(1 cup)salt - a pinchred chilli powder(1/2 teaspoon) - 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
lemon juice(1 tablespoon) - 13
Once done, turn off the heat and stir in the chopped coriander leaves and stir
plantain stem - peeled and chopped(1/2 cup)tomato - roughly chopped(1)inch ginger - chopped(1)coriander powder (dhania)(1 tablespoon)sprig curry leaves(1)coriander (dhania) leaves - small bunch finely chopped to garnish - 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
lemon juice(1 tablespoon)
Rate this recipe
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Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam
A vegetarian South Indian Recipes recipe with plantain stem - peeled and chopped, tablespoons curd (dahi / yogurt), water. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Vazhaithandu Lemon Rasam Recipe, whisk the yogurt salt and water in a bowl
water(1 cup)salt - a pinchlemon juice(1 tablespoon) - 2
Peel the outer skin of plantain stem/Vazhaithandu and discard it
plantain stem - peeled and chopped(1/2 cup) - 3
Place the cut banana stem in the yogurt
plantain stem - peeled and chopped(1/2 cup) - 4
This prevents it from getting discoloured
- 5
Preheat the pressure cooker over medium heat; once heated, add the mustard seeds, cumin seeds and allow it to crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 6
Add the ginger, garlic, asafoetida, curry leaves and stir for a few seconds
cloves garlic - sliced(4)inch ginger - chopped(1)sprig curry leaves(1)ssp asafoetida (hing)(1/4 teaspoon)coriander (dhania) leaves - small bunch finely chopped to garnish - 7
Finally add the banana stem along with the yogurt water, the tomatoes and all the powders - coriander, cumin, turmeric, red chilli and salt
plantain stem - peeled and chopped(1/2 cup)water(1 cup)salt - a pinchtomato - roughly chopped(1)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)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) leaves - small bunch finely chopped to garnish - 8
Stir, cover the pressure cooker & cook for about 3 whistles and turn off the heat
- 9
Release the pressure immediately, either by lifting the weight with a fork or by placing the cooker under cold water
water(1 cup) - 10
Once done, open the cooker and stir in the cooker dal and squeeze in the lemon juice
lemon juice(1 tablespoon) - 11
Add a little water and salt and chilli if required according to your taste
water(1 cup)salt - a pinchred chilli powder(1/2 teaspoon) - 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
lemon juice(1 tablespoon) - 13
Once done, turn off the heat and stir in the chopped coriander leaves and stir
plantain stem - peeled and chopped(1/2 cup)tomato - roughly chopped(1)inch ginger - chopped(1)coriander powder (dhania)(1 tablespoon)sprig curry leaves(1)coriander (dhania) leaves - small bunch finely chopped to garnish - 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
lemon juice(1 tablespoon)
Rate this recipe
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