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