Steamed Basmati Rice, Vazhaipoo Poriyal and Tomato Rasam

Ingredients

• 1 medium Banana Flower (also known as Vazhaipoo)
• 4 cup Buttermilk (for soaking, to prevent discoloration)
• 3 cup Water (for boiling the banana flower)
• 1 medium Onion (finely chopped)
• 0.5 cup Grated Coconut (fresh or frozen (thawed))
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 2 whole Dried Red Chilies (broken into halves)
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)

Instructions

1. 1

   Prepare the Banana Flower

   • Grease your hands and knife with oil to prevent staining from the flower's sap.
   • Remove the outer, tough, purplish bracts (petals). Under each bract, you'll find a row of florets.
   • For each floret, remove the hard, matchstick-like pistil and the small, translucent outer cover. These are bitter and tough.
   • Continue removing bracts and cleaning florets until you reach the tender, pale inner core, which can be chopped and used entirely.
   • Finely chop all the cleaned florets and the core. Immediately transfer them to a large bowl filled with the buttermilk. Let them soak for at least 15-20 minutes to prevent browning and remove bitterness.
2. 2

   Cook the Banana Flower

   • Drain the chopped banana flower from the buttermilk and rinse it once under fresh water.
   • In a medium pot, bring 3 cups of water to a boil. Add the drained banana flower and a pinch of the turmeric powder.
   • Cook for about 10-12 minutes until the flower is tender but still has a slight bite. Do not overcook it into a mush.
   • Once cooked, drain the banana flower completely using a colander and set it aside.

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.