Fenugreek Leaf Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Ghee or oil - 1 tbsp
  • mustard - 1/2 tsp
  • cumin seeds - 1/2 tsp
  • Methi leaves - 1 cup (discard stalks)
  • water - 3 cups
  • cooked Tuvar Dal - 1/2 cup, mashed
  • green chillies 6, slit
  • pepper corns - 1 tsp, crushed
  • garlic 4 flakes, peeled and crushed
  • salt to taste
  • coconut milk - 1/2 cup
  • lime juice - 2 tbsp or to taste

How to Make Fenugreek Leaf Rasam

  • Heat Ghee or oil in a sauce pan. Add mustard and cumin seeds.
  • When they crackle, add the Methi leaves and salt. Fry for few seconds.
  • Add water, mashed Dal, green chillies, pepper corn and garlic.
  • Simmer till the leaves are cooked. Add coconut milk and just as the Rasam begins to boil, remove from fire.
  • Stir in the lime juice. Serve with steamed rice.