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
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.
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.