Fenugreek rasam

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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.

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