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

1. Dry roast chillies,pepper corns, toor dal, asafoetida powder , curry leaves ,till a nice aroma wafts ,remove from heat and keep aside .

2. 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 .

3. Meanwhile grind to a paste the roasted ingredients with coconut . keep this paste aside .

4. 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.

5. Check for salt, and then add tempering

6. 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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