Balehannu Rasam
Veg
Vegan
A unique rasam made with ripe bananas, offering a sweet and tangy flavor that complements the savory elements of a Coorgi meal.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | ripe bananas, mashed |
| 1 tablespoon | tamarind pulp |
| 1 cup | water |
| 1 teaspoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 | dried red chilies |
| 1 sprig | curry leaves |
| 1 teaspoon | jaggery |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 In a bowl, mix the mashed bananas with tamarind pulp and water until well combined.
- 2 Heat coconut oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.
- 5 Pour the banana and tamarind mixture into the pan.
- 6 Add jaggery and salt to taste. Stir well and bring the mixture to a gentle boil.
- 7 Simmer for 5-7 minutes, allowing the flavors to meld together.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Use ripe bananas for a naturally sweet flavor and adjust jaggery based on sweetness preference.