Step-by-Step Guide to Make Banana Stem Rasam Perfect





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 elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. 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 course of action this banana stem rasam formula with 14 substances which are absolutely easy to obtain, and we have to process them at the very least through 8 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients Banana Stem Rasam:

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





Banana Stem Rasam step by step:

  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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