Nutritious & Flavorful Plantain Stem and Moringa Rasam
35 minutes
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About Nutritious & Flavorful Plantain Stem and Moringa Rasam
Awaken your palate with the vibrant flavors of South India! This Plantain Stem and Moringa Rasam is a delicious and nutritious soup, bursting with the unique taste of plantain stem and the healthy goodness of moringa leaves.It's incredibly easy to prepare, making it a perfect light appetizer or a comforting meal when served with rice. Imagine the tangy tamarind, spicy chilies, and aromatic spices dancing on your tongue.Experience this symphony of flavors and discover the delightful harmony of healthy ingredients and authentic South Indian cuisine.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Produce
- 1 Plantain Stem 6-8 inches long
- 2 Tomatoes
- 2 to 3 Chilies green
- 1 sprig Curry Leaves
- 1 cup Moringa Leaves
Pantry
- 1/2 tsp Tamarind
- 8 clove Garlic
- 1 tsp Cumin Seeds
- 1 tsp Salt or to taste
- 1 tsp Jaggery
- 1 tbsp Coriander Leaves chopped, for garnish
Seasoning
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 pinch Asafoetida
- 1 Chili broken into pieces, dried, red
Instructions
- Slice the plantain stem into discs, removing any fibrous threads as you go. Then, chop the discs into thin slices.
- Wash the moringa leaves. You can use them whole; no need to remove the stalks.
- In a pressure cooker, combine the sliced plantain stem, moringa leaves, chopped tomatoes, green chilies, and tamarind. Pressure cook for one whistle. This quick cooking method helps soften the plantain stem and infuse the flavors.
- Allow the mixture to cool completely. Then, grind it to a smooth puree and sieve it, discarding any fibrous remains.
- Dry grind the garlic and cumin seeds. Add this ground mixture to the sieved plantain stem mixture. Add salt and jaggery. Bring the rasam to a boil and simmer for a few minutes to meld the flavors.
- Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. This adds a wonderful nutty aroma and flavor to the rasam. Add the broken red chili, cumin seeds, and curry leaves. Sauté briefly until fragrant.
- Pour the seasoning over the rasam. Garnish with fresh coriander leaves. Serve hot as an appetizer or with rice.
Recipe Notes
Good To Know
- Always slice the plantain stem before chopping.
Expert Tips
- For a richer flavor, try roasting the plantain stem pieces before adding them to the dish.
- If you don't have fresh plantain stem, you can substitute with frozen, but be sure to thaw it completely before using.
- Adjust the spices to your liking. Add more chili for a spicier dish, or more turmeric for a deeper, earthier flavor.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 116kcalCarbohydrates: 17gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 95mgPotassium: 381mgFiber: 2gSugar: 4gVitamin A: 657IUVitamin C: 169mgCalcium: 291mgIron: 1mg
shrikripa uppangala
Articles: 6
3 Comments
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I’m loving this recipe already!
This is delightful! Thanks for the recipe.
I’m loving this recipe already!