how to prepare vazhaithandu soup /rasam for rice

During summer times its quite beneficial to use lots of vazhaithandu/plantain stem in our diet as it has great diuretic properties.For a rasam/soup in SouthIndia generally use of tamarind juice(puli thani) is a must but some small number of varieties are made without tamarind too,with a definite tasty assurance.When we buy plantain stem it should be a fresh and tender  and when slicing the stem itself we should remove the fibre and then cut it into desirable pieces.while buying banana stem I don’t care much because my vegetable vendor akka gives the best thandu/stem she herself will reject if the vegetable(stem) is not fresh.If you are going to prepare it little later its always better to put it in buttermilk mixed water so that it does not change its colour.While making this rasam some chopped pieces should be reserved before grinding to add finally to garnish the rasam.Its a public thing that every part of a plantain tree is very useful not only in cooking  but  it has great medicinal property with unlimited nutritional benefits.Plantain stem/vazhaithandu is well-known for its health benefits it removes the toxins from our body and prevents kidney stones.Usually we make,kootu,poriyal,pachidi from vazhaithandu and its a rare kind that we make rasam out of it,so surely try this variety for its healthy and tasty note!great with hot rice and some pappads or pickle.

how to prepare vazhaithandu soup /rasam for rice

INGREDIENTS:

vazhaithandu/Plantain – 1 piece(making 1 cup when chopped and reserve some cut thandu for garnish)
Turmeric powder – 1/2 tsp
Rasam powder – 11/2 tbsp
Moong dhal/pasiparuppu – 3/4 cup boiled with water
Tomatoes – 2-3 (medium made to puree)
Mustard seeds – 1 tsp
Curry leaves – few
Salt as per taste
Hing/Asafoetida – 1/2 tsp
Juice of half lemon or as needed
Ghee – 1/2 tsp
Few chopped coriander leaves
Oil – 2 tsp

METHOD:

COOK MOONGDHAL NICELY

CHOP STEMTAKE OUT FIBRE

CHOP AND GRIND WITH WATER AND FILTER

TAKE IT IN A VESSEL ADD TURMERIC

RASAMPOWDER

ADD TOMATO PUREE

THEN DHAL ADJUST WATER TO RASAM CONSISTENCY

DO TADKA IN A KADAI WITH MUSTARD,HING

CURRY LEAVES

ADD THE RASAM MIXTURE

SALT

CORIANDER LEAVES AND THANDU PIECES

WHEN FOAM FORMS

SWITCH OFF ADD LEMON JUICE

AT LAST ADD GHEE

1.First chop the plantain(take fibre out and chop) grind, take Juice out of it by adding water(1 glass of water).
2.Then make puree of tomatoes  and cook dhal in pressure cooker smoothly and keep ready.
3.Add turmeric powder and rasam powder to the juice then add the tomato puree to it.
4.Now add dhal to it and mix well,add needed water to bring it to rasam consistency .
5.Keep a kadai add oil add mustard when it crackles add hing and curry leaves and then pour rasam mixture,salt,add coriander leaves with pieces of stem .
6.Leave it to form foam over corners add lemon juice and switch off.
7.Add ghee and serve.

how to prepare vazhaithandu soup /rasam for rice

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Total Time 15 minutes mins

Ingredients

  

• vazhaithandu/Plantain - 1 piece making 1 cup when chopped and reserve some cut thandu for garnish
• Turmeric powder - 1/2 tsp
• Rasam powder - 11/2 tbsp
• Moong dhal/pasiparuppu - 3/4 cup boiled with water
• Tomatoes - 2-3 medium made to puree
• Mustard seeds - 1 tsp
• Curry leaves - few
• Salt as per taste
• Hing/Asafoetida - 1/2 tsp
• Juice of half lemon or as needed
• Ghee - 1/2 tsp
• Few chopped coriander leaves
• Oil - 2 tsp

Instructions

 

• First chop the plantain(take fibre out and chop) grind, take Juice out of it by adding water(1 glass of water).
• Then make puree of tomatoes and cook dhal in pressure cooker smoothly and keep ready.
• Add turmeric powder and rasam powder to the juice then add the tomato puree to it.
• Now add dhal to it and mix well,add needed water to bring it to rasam consistency .
• Keep a kadai add oil add mustard when it crackles add hing and curry leaves and then pour rasam mixture,add coriander leaves with pieces of stem.
• Add salt and leave it to form foam over corners add lemon juice and switch off.
• Add ghee and serve.
  

Notes

There is no measured amount for water that can be listed you have to add needed water to bring it to rasam consistency.
As lemon juice is added i have added less tangy tomatoes.
Adding ghee at last enhances the flavour of rasam.
For plantain the fibre should be removed before chopping otherwise while grinding it will clog together.
Don't leave the rasam to boil switch off when foam forms.

Check out other rasam recipes:

how to make horse gram rasam /kollu rasam

rasam without dhal / goddu rasam

recipe for making buttermilk rasam /morrasam/soup

making rasam with rasam powder (homemade)

Homemade rasam powder recipe

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