Recipe of Banana Stem Rasam Yummy





Delicious Buttermilk, fresh and tasty.

Banana Stem Rasam.

Banana Stem Rasam

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Banana Stem Rasam cuisine is really a dish that's classified as an easy task to make. through the use of products that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at many standard situations perhaps. I am certain you will see lots of people who just like the Banana Stem Rasam dishes that you just make.

Alright, don't linger, let's practice this banana stem rasam formula with 14 components which are surely easy to obtain, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements - Banana Stem Rasam:

  1. Give 6 of "-7" long banana stem, sliced & dipped in buttermilk.
  2. Require 2 for tomatoes, chopped.
  3. Provide handful coriander stems, chopped.
  4. You need 1 for fresh red chilli (opt).
  5. Provide pinch asafoetida.
  6. Require 1 tsp. rasam powder / sambar powder.
  7. Require to taste for salt.
  8. Give 1/2 tsp. - turmeric powder.
  9. Give 1 tsp. of lime juice.
  10. Require 1 tbsp. of oil / ghee.
  11. Give 1/2 tsp. for mustard seeds.
  12. Prepare 1 - dry red chilli, broken.
  13. Require 1 sprig for curry leaves.
  14. You need 1 tbsp. for coriander leaves.





Banana Stem Rasam making:

  1. Banana stem, sliced & dipped in buttermilk to avoid discolouration..
  2. Drain and keep aside..
  3. Blend the banana stem, tomato, coriander stems and chilli along with some water into a smooth paste..
  4. Strain it and add more water according to the consistency you prefer..
  5. The desired consistency..
  6. Transfer to a kadai / pan and add salt, turmeric powder,.
  7. Asafoetida and rasam powder. Bring it to a boil and simmer for 2-3 minutes..
  8. Heat oil / ghee in a pan. Temper with mustard seeds and red chilli. 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..

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