Vendhaya Rasam | Methi Rasam
Vendhaya rasam
Delicious healthy tasty rasam with some methi seeds . Give the daily rasam a different take by preparing this aromatic rasam .
There is no need to add cooked dal water separately, you may do so if you wish but it is not required .
Making different types of rasam everyday, not only feels invigorating but very refreshing and also has many added health benefits of using different spices .
Methi seeds rasam is a traditional heirloom recipe, that many may have forgotten , a gem from our grandmas treasured recipes i must say . Most of us have grandmas or moms who would be making such rasams not only for the health , medicinal benefits but also to give a variety in the weekly menu .
Growing up I do not remember my mom making any repetitive rasam for the week, Everyday we would get to taste a variation and rasam being our most important part of the daily meal, it would kickstart the appetite also .
Ingredients
3 red chilies
1/2 tsp pepper corns
2 tsp toor dal
1/2 tsp methi
few curry leaves
3 tbsp coconut
2 cups tamrind water
salt
Asafoetida powder
Pinch of Turmeric powder
Few curry leaves
Method
Dry roast chillies,pepper corns, toor dal, asafoetida powder , curry leaves ,till a nice aroma wafts ,remove from heat and keep aside .
Take a vessel , add in 2 cups of thin tamrind water, curry leaves, salt, turmeric powder , a pinch of asafoetida powder and allow to boil .
Meanwhile grind to a paste the roasted ingredients with coconut . keep this paste aside .
When the tamrind water boils and there is no raw smell, add the ground paste, also add little water if needed , to filute , allow this mixture to boil gently till frothy . Switch off.
Check for salt, and then add tempering
Take a small pan, add 1 tbsp ghee,splutter 1/2 tsp mustard seeds, red chili, cumin seeds, some curry leaves, add to the prepared rasam .
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A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.