Vaazhaithandu Rasam / Vaazhaithandu Mor Rasam / Banana Stem Buttermilk Rasam

As we have started getting Banana Stem quite often in our area, I wish to make us of this vegetable in my kitchen frequently. Previously I have blogged few recipes using Banana Stem in my blog. This week I wish to make some watery form of this Banana Stem. Have tried raita, curry, kootu, Mor Kootu, etc., with this banana stem already. This Mor Rasam was very tasty and it can be enjoyed with a side of Kathirikai Kara curry / Brinjal Spicy Fry , Ladies Finger Fry / Bindi Fry or any suitable curry. You can make this delicious and healthy rasam during special occasions in this simpler way and get more appreciations.!! 

Ingredients

To Grind :

Hing - 1 Dash
Fresh Coconut Flakes - 1 tbsp
Green Chillies - 4 or 5 Medium
Ginger shredded - 1 tbsp
Cumin Seeds - 2 tsp
Curd - 1 tbsp
Water - Enough to make a paste.
Banana Stem Medium - 1

Tempering :

Oil - 1/2 tbsp
Hing - A Dash
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Curry Leaves - 5 or 6
Dry Red Chillies - 2 or 3

Salt - To Taste
Thick Buttermilk - 1 or 2 cup Enough to have the rasam consistency.
Turmeric Powder - 1 tsp
Water - As required.

Procedure 

• Take out the outer covers of the Banana Stem / Vaazhaithandu completely. Chop the inner banana stem into tiny pieces and add them into a bowl of water. Add few tsps of curd into the water in order to avoid discolouration.
• Grind all the banana stem pieces with the remaining ingredients as mentioned above and make a smooth paste.
• In a cooking vessel, boil the grounded paste along with some turmeric powder, hing and little water till the paste cooks to a desired level. 
• Add required amount of buttermilk and water into the vessel and bring them to the rasam consistency but not too watery like tamarind rasam. Add salt at this stage into it.
• Let it boil for another 1 or 2 minute. Switch off the flame. 
• Do the tempering with all the ingredients as mentioned above and pour them over the banana stem rasam. 
• This rasam can either be enjoyed alone or can be mixed with hot rice.