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Sunday, 2 April 2017

Banana Stem Rasam / Soup


          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 fibre, potassium and vitamin B6. This stem can be turned into various delicious recipes. You can find many recipes of banana stem in my blog. 

          Today it is the turn of some 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. So go ahead and give it a try by following a step by step method with pictures to prepare it.





  • 6"-7" long banana stem, sliced & dipped in buttermilk
  • 2 tomatoes, chopped
  • handful of coriander stems, chopped
  • 1 fresh red chili (opt)
  • pinch of asafoetida
  • 1 tsp. rasam powder / sambar powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. lime juice
  • 1 tbsp. oil / ghee
  • 1/2 tsp. mustard seeds
  • 1 dry red chili, broken
  • 1 sprig curry leaves
  • 1 tbsp. coriander leaves






          Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.

          Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.

          Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.

          After it stops spluttering, add the curry leaves. Saute for a few seconds and switch off the flame. 

          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.





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



                                Drain and keep aside.




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



                               After it is blended.



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



                               The desired consistency.



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



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



                  Heat oil / ghee in a pan. Temper with mustard seeds and red chili. 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.












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