Sprouted Methi Seeds Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 2 - Tomatoes (crushed)
  • 1/4 cup - Sprouted fenugreek seeds
  • 1 tsp - Home made rasam powder
  • 4 - Garlic cloves (crushed)
  • 1/2 tsp - Mustard seeds
  • 1/4 tsp - Cumin seeds
  • 1/4 tsp - Asafoetida powder
  • 2 - Dry red chillies
  • 5 - Curry leaves
  • 2 tbsp- Coriander leaves (chopped)
  • 1 tsp - Lemon juice

How to Make Sprouted Methi Seeds Rasam

  • Take the crushed tomatoes, crushed garlic cloves, homemade rasam powder, curry leaves with enough salt and water together in a bowl.
  • Heat enough oil and add the mustard seeds, cumin seeds, dry red chillies, slit opened green chillies and asafoetida powder. Let them fry.
  • Add sprouted fenugreek seeds to the tempered spices. Saute until they turn soft.
  • Now, add the already prepared tomato-spice water to this.
  • Once it starts bubbling put off the stove and garnish with coriander leaves.
  • Add the lemon juice and put off the stove.
  • Serve hot with rice and any spicy side dishes.
  • Recipe courtesy: Priya Easy N Tasty Recipes