## Vazhaithandu Lemon Rasam Recipe – Banana Stem Lemon Rasam (South Indian Recipes Style)
Discover how to make a delicious and authentic **Vazhaithandu Lemon Rasam Recipe – Banana Stem Lemon Rasam** with this easy-to-follow recipe. A traditional **South Indian Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Total time:** 40 minutes
**Cuisine:** South Indian Recipes
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Vazhaithandu Lemon Rasam Recipe – Banana Stem Lemon Rasam:
* 1/2 cup Plantain Stem – peeled and chopped
* 2 tablespoons Curd (Dahi / Yogurt)
* 1 cup Water
* Salt – a pinch
* 1 Tomato – roughly chopped
* 4 cloves Garlic – sliced
* 1 inch Ginger – chopped
* 1 tablespoon Coriander Powder (Dhania)
* 1 teaspoon Cumin powder (Jeera)
* 1/2 teaspoon Red Chilli powder
* 1/2 teaspoon Turmeric powder (Haldi)
* 1/2 teaspoon Black pepper powder
* 1 tablespoon Lemon juice
* 1/4 cup Arhar dal (Split Toor Dal) – cooked until soft
* 1 sprig Curry leaves
* 1 tablespoon Ghee
* 1/2 teaspoon Mustard seeds
* 1/2 teaspoon Cumin seeds (Jeera)
* 1/4 teaspoon SSP Asafoetida (Hing)
* Coriander (Dhania) Leaves – small bunch finely chopped to garnish
### Step-by-Step Instructions to Make Vazhaithandu Lemon Rasam Recipe – Banana Stem Lemon Rasam:
1. whisk the yogurt salt and water in a bowl.
2. Peel the outer skin of plantain stem/Vazhaithandu and discard it.
3. Place the cut banana stem in the yogurt.
4. This prevents it from getting discoloured.
5. Preheat the pressure cooker over medium heat; once heated, add the mustard seeds, cumin seeds and allow it to crackle.
6. Add the ginger, garlic, asafoetida, curry leaves and stir for a few seconds.
7. Finally add the banana stem along with the yogurt water, the tomatoes and all the powders – coriander, cumin, turmeric, red chilli and salt.
8. Stir, cover the pressure cooker & cook for about 3 whistles and turn off the heat.
9. Release the pressure immediately, either by lifting the weight with a fork or by placing the cooker under cold water.
10. Once done, open the cooker and stir in the cooker dal and squeeze in the lemon juice.
11. Add a little water and salt and chilli if required according to your taste.
12. Bring the Vazhaithandu Lemon Rasam Recipe to a brisk boil and allow it to froth up – this will take about 4 to 5 minutes.
13. Once done, turn off the heat and stir in the chopped coriander leaves and stir.
14. Serve the Vazhaithandu Lemon Rasam along with a bowl of steamed rice and a Andhra Style Beetroot Vepudu Recipe (Stir Fried Beetroot) for a lunch or a quick and wholesome weeknight dinner.
### Tips for the Best Vazhaithandu Lemon Rasam Recipe – Banana Stem Lemon Rasam:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
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