Fibrous Lunch Dish-Vazhaithandu Lemon Rasam

Vazhaithandu Lemon Rasam Recipe is essentially rasam made with a highly fibrous plantain stem and a splash of lemon juice adds zing to the rasam. It is great to be served to diabetics as well.

Vazhaithandu Lemon Rasam

Prep in: 10 minutes

Cooks in: 30 minutes

Total in: 40 minutes

Makes: 4 servings

Ingredients

• 1 cup Plantain Stem, chopped
• 400 ml Water

To Grind into a paste

• 1 Tomato, roughly chopped
• 1 Green Chilli, chopped
• 1 inch Ginger, grated

Other ingredients

• 1/2 tablespoon Rasam Powder
• 1 tablespoon Lemon juice
• 1/4 teaspoon Asafoetida (Hing)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 cup Arhar dal (Split Toor Dal), cooked until soft
• 1 sprig Curry leaves

Seasoning

• 1 teaspoon Ghee
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin (Jeera) seeds
• 4 sprig Coriander (Dhania) Leaves, finely chopped to garnish
• 4 sprig Coriander (Dhania) Leaves, finely chopped to garnish

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How to make

• To begin making the Vazhaithandu Lemon Rasam Recipe, peel the outer skin of plantain stem/Vazhaithandu and discard it. Transfer plantain stem/Vazhaithandu into a mixer grinder with 1 cup of water.
• Once you have ground the Vazhaithandu/plantain stem, filter the juice with a muslin cloth. Once filtered, dilute it by adding another cup of water for the Vazhaithandu juice.
• In a mixer jar, combine tomato, green chili, and ginger, using the Vazhaithandu juice.
• In a saucepan, add the tomato-ginger-chili mixture, remaining plantain stem juice, hing, turmeric, salt and curry leaves. Bring the Vazhaithandu Lemon Rasam to a boil.
• Once boiled, add the cooked dal and rasam powder and cook in medium heat until you notice the Vazhaithandu Lemon Rasam frothing up.
• Once the Vazhaithandu Lemon Rasam froths up, stir in the coriander leaves and the lemon juice.
• While the Vazhaithandu Lemon Rasam is simmering, prepare the seasoning in a small tadka pan. Heat ghee in a small tadka pan over medium heat. Add the mustard and cumin seeds. Allow them to crackle.
• Pour the seasoning to the Vazhaithandu Lemon Rasam and stir it in and allow the rasam to simmer along with the seasoning for a few minutes. Once done, turn off the heat and serve.
• Serve the Vazhaithandu Lemon Rasam along with a bowl of steamed rice for a lunch or a quick and wholesome weeknight dinner.