This rasam is very healthy and unique as it contains methi. I didn't chop the fenugreek leaves for I was afraid that my fussy kids would not drink them. However, when I made enough amount of this rasam for lunch, the cauldron (not exactly, I actually meant the sauce pan and I'm just using this word for exaggeration) was simply empty, empty, EMPTY!!! Not even a single drop was left and the vessel was perfectly clean. I had prepared the rasam not only for lunch but also for dinner :'-(. Thanks, Priya.
Ingredients:
Methi/fenugreek leaves - 1 cup
Tomato - 1 (crushed)
Garlic - 2 cloves (crushed)
Home-made rasam powder (recipe below) - as required
Lemon juice - from a lemon
Dal water - 1 cup (1/2 cup boiled dal + 1/2 cup dal water)
Water - 2 to 3 cups or as required
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Whole dry red chillies - 2
Asafoetida - a pinch
Coriander leaves - chopped few
Salt (to taste)
Oil
Method:
In a bowl add dal water, crushed tomato, crushed garlic, water, salt (to taste) and rasam powder.
Heat oil and add mustard and cumin seeds. When the seeds splutter, add red chillies and asafoetida. Fry for a few seconds. Add the fenugreek leaves and saute till they are tender. Now add the dal water mixture and let it cook till it forms foam on top of the rasam.
Simmer for 2 minutes. Add lemon juice and coriander leaves. Remove from heat.
Serve immediately with hot rice.
Home Made rasam powder
Original recipe here
Ingredients:
Toor/Arhar dal - 1 tsp.
Coriander seeds - 1.5 tsp.
Channa dal - 1 tsp.
Cumin seeds - 1/2 tsp.
Black peppercorns - 1/2 tsp.
Fenugreek seeds - 4
Dry red chillies - 2
Curry leaves - 5
Turmeric powder - a pinch
Method:
Dry roast all the ingredients separately except turmeric powder. Cool and powder them. Mix the turmeric powder. Use the powder with the rasams.
Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.
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Glad to know u guys enjoyed having this rasam, thanks for trying this healthy rasam dear..
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