Cauliflower stem rasam

The cauliflower stems have lot of fiber and when cooked they are very soft and so cilantro …. I don’t throw the stems I either make rasam or chutney with them …

Ingredients:

Cauliflower stem 1 medium sized (after removing the florets)

Cilantro stem 1 bunch

Rasam powder 2 teaspoons

Tumeric powder 2 pinches

Tamarind 2 inch by 2 inch piece or lemon sized

Water 6 to 8 cups

Oil 1 teaspoon

Mustard seeds ½ teaspoon

Jeera ½ teaspoon

Menthi seeds ½ seeds

Red chillies 2

Hing 1 pinch

Curry leaves 1 spring

Salt as needed

Preparation:

1. Chop the cauliflower stems and cilantro into small pieces. Heat water in a deep vessel and add tamarind or tamarind paste. Add the chopped pieces and add tumeric powder and salt.

2. When the stems are half cooked and water is boiling. Add the rasam powder and mix well. When the vegetables are fully cooked. Switch off the stove.

3. Heat a pan add oil after oil is heated add mustard seeds, menthe seeds, jeera, curry leaves and red chillies cut into two or three pieces.

4. When the mustard seed start to splutter add the rasam to the the vessel.