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. 

          So today prepared this yummy rasam / soup. I also added some tomatoes and coriander stems to enhance the flavour. You can relish it as a soup or with hot steamed rice. So go ahead and give it a try by checking out the step by step pictorial recipe 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. Sauté 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 discoloration.

                                Drain & keep aside.

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

                                After it is blended.

                          Strain it & add more water according to the consistency desired.

                                The desired consistency.

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

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

                     Heat oil / ghee & temper with mustard seeds & red chili. Pour this over
                     the rasam & garnish with coriander leaves. Relish as a soup or with hot
                     steamed rice and some side dish or papad.