Banana Stem Soup

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Banana Stem Soup


Cooking Time

Preparation Time :10 Min

Cook Time : 5 Min

Total Time : 15 Min


Serves : 4
  • 6

  • 2 tomatoes, chopped

  • 2-3 tbsp. coriander stems, chopped

  • 1 fresh red chili

  • 1 tsp. rasam powder / sambar powder

  • 1/4 tsp. asafoetida

  • 1/2 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 1 tsp. lime juice

  • 1 tbsp. gheh / oil

  • 1/2 tsp. mustard seeds

  • 1 dry red chili, broken

  • 1 sprig curry leaves

  • 1 tbsp. coriander leaves, chopped


  • Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.
  • Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.
  • Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.
  • After it stops spluttering, add the curry leaves. Saute for a few seconds and switch off the flame.
  • 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.