Ingredients

• 1/2 cup - tamarind pulp
• 1 to 1.5 cup - water (depending on sourness of the tamarind)
• 1/4 tsp - turmeric powder
• 1/4 tsp - chilli powder (according to taste)
• 1/4 tsp - cumin powder (optional)
• Curry leaves, a few
• Coriander leaves, a few
• 1/4 tsp - onion (finely chopped)
• Mustard for seasoning
• 1/2 tsp - urad dal
• 1/2 tsp - tur dal
• 3/4 tsp - fenugreek
• 1/4 tsp - asafoetida
• 1 - red chilli (optional)
• Salt to taste
• 1 tsp - oil

How to Make Fenugreek rasam

• Heat oil in a pan add mustard. After it splutters, add urad dal, tur dal, fenugreek; fry for a second. Add curry leaves, red chilli and asafoetida.
• Add chopped onion, saute for a couple of minutes.
• Add tamarind pulp and water.
• Add salt, turmeric powder, chilli powder and cumin powder (or you can with Rasam powder)
• Boil rasam till foam appears.
• Garnish with coriander leaves. Serve with rice.