Vazhaipoo Rasam | Banana Blossom Rasam | Rasam without Dal | Simple Rasam Recipe

Rasam is an authentic south Indian Recipe. Rasam, the most delicious appetizer drink is light on stomach and high on taste. This flavourful dish is ideally served before after the main course.

Rasam doesn’t appear in my daily kitchen menu. But recently I am addicted to different kind of rasams. One such is the Vazhaipoo / Banana Blossom Rasam.

Vazhaipoo is something which we rarely buy at home. It is just the prep work needed for the flower which stops me from buying it frequently.

Similar to Tomato Rasam, preparing Vazhaipoo Rasam at home is very easy and it requires basic ingredients like tomato, tamarind, black peppercorns, garlic and cumin seeds.

On a side note, vazhaipoo is extremely healthy with immense benefits. And at the end, I always feel that the time and effort I had put in was not in vain.

So, try this simple recipe at home with your own choice of flavors and relish with your loved ones.


Author: Nathiya Adiseshan
Preparation Time: 3 mins
Cooking Time: 10 mins
Serves: 3

Ingredients:

For the Rasam:
  • 2 medium Tomatoes, Pureed
  • 1/2 Tomato, chopped into quarters
  • 20-25 florets, Vazhaipoo, finely chopped
  • Tamarind, gooseberry sized
  • 1/4 tsp, Turmeric powder
  • a pinch, Asafoetida
  • a sprig, Curry leaves
  • a bunch, Coriander leaves
  • Salt
  • 2 pods, Garlic crushed
For Rasam Powder (Dry roast and grind):
  • 1/8 tsp, Fenugreek seeds (optional)
  • 1 tsp, Cumin seeds
  • 1 tsp, Pepper
  • 1 tsp, Coriander seeds
  • 1 tbsp, Toor dal
  • 1, Red chilli
  • Curry leaves
To temper:
  • 1/2 tbsp, Oil
  • 1/4 tsp, Mustard seeds
  • 1/4 tsp, Cumin seeds
  • a sprig, Curry leaves
HOW TO MAKE RASAM
  1. Puree tomatoes along with gooseberry sized tamarind.
  2. In a kalchatti, add the tomato puree, chopped tomatoes, turmeric powder, crushed garlic, curry leaves, chopped vazhaipoo/ banana blossom, asafoetida and salt.
  3. Pour 3 cups of water & bring it to a boil. Then simmer for 5 mins or until raw smell of tamarind goes away.
  4. Add in a tbsp of rasam powder. Allow it to boil.
  5. Taste the rasam and add more salt as needed to suit your taste. Simmer it for 2-3 mins.
  1. Meanwhile heat oil in a tadka pan and temper with the ingredients listed above. Fry this mix until it starts crackling and pour it over the rasam. Garnish with coriander leaves.
  1. Turn off the stove. Keep the pot covered for 15 minutes before serving.
  2. Serve rasam with rice or just serve it as an appetizer in your meal.


Special Note:

  • As soon as it becomes frothy, turn off the stove. Cover it for 15 minutes before serving, the resting time at the end also plays a major role in flavor.
  • Adjust the quantity of rasam powder to satisfy your taste buds.
  • Store bought rasam powder can also he used. But check on the turmeric powder and asafoetida content while adding.

POONDU KUZHAMBU/ GARLIC CURRY/ GARLIC SIMMERED IN A TAMARIND BASED GRAVY

Have you ever tried cooking garlic as the main ingredient ?

If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.

The garlic curry will be less pungent and tangy even the kids can give a try 🙂

It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!img_6780-2.jpg


Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

  • 10 cloves Garlic, roughly chopped/crushed
  • 12 Shallots/ Sambar onions, chopped
  • 1/4 cup Tomato, chopped
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red Chili powder
  • 2 tbsp Kizhambu Milaga powder (either homemade or store bought)
  • lemon sized Tamarind (soak in water and get the pulp)
  • 1/2 teaspoon Salt
  • a pinch, Jaggery

To temper:

  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 1/2 tsp Split black gram
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Asafoetida
  • a sprig, Curry leaves
  • Sesame oil

Making the “Poondu Kuzhambu”

  1. Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram  and asafoetida, temper all the ingredients over medium heat for 1 minute.Saute chopped shallots and garlic.You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
  2. if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
  3. This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.IMG_6782 2

Special Note:

  • You can reduce the amount of red chilli powder if you prefer less spicy.
  • Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
  • Crush half garlic and add remaining half as whole or chopped. 

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