Vendhaya Rasam (Fenugreek Rasam)

Have you tried making rasam with fenugreek seeds? Well, Fenugreek is an herb with loads of health benefits. To name a few, it

👉 Reduces the risk of diabetes.

👉 Can be taken orally for digestive problems such as loss of appetite, constipation and inflammation.

👉 Balances cholesterol.

Did you know drinking fenugreek water facilitates weight loss, good for metabolism, and good for liver and kidneys? Okie, let's get on to the post now which is Fenugreek rasam (Vendhaya rasam)

Ingredients:

Tomato 1

Tur dal 1/2 cup

Shredded Coconut 2 tbsp

Cumin Seeds 1/2 tsp

Tamarind lemon sized

Turmeric powder 1 tsp

Asafoetida a pinch

Salt to taste

To dry roast and grind:

Pepper 1 tsp

Fenugreek Seeds 1/2 tsp

Tur dal 1 tsp

Red Chilli 1

To temper:

Mustard Seeds 1 tsp

Cumin Seeds 1/2 tsp

Oil

To Garnish:

Curry Leaves few

Coriander Leaves few

Method:

🍅 Pressure cook tur dal for 4 whistles.

🍅 Once done, mash it thoroughly and keep it aside.

🍅 In a pan, dry roast the ingredients given under "To dry roast and grind". Allow it to cool.

🍅 Add the dry roasted ingredients to a mixer. Add shredded coconut and cumin seeds. Grind it into a thick paste adding little water.

🍅 Soak tamarind in hot water for 15 minutes and extract the tamarind pulp.

🍅 Chop tomato into small pieces. Add it to a vessel.

🍅 Add the extracted tamarind pulp to it.

🍅 Add turmeric powder, salt, asafoetida to it.

🍅 Allow it to boil until the raw smell of the tamarind goes away.

🍅 Next add the ground paste to the above boiling rasam along with the mashed dal.

🍅 Once the mixture turns frothy, switch off the flame.

🍅 Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. After they splutter, add it to the rasam.

🍅 Garnish with coriander leaves and curry leaves.