Vendhaya Rasam / Fenugreek Rasam

IMAGERY:

INGREDIENTS:
To Grind:
Fenugreek / Vendhayam - 1 1/2 tsp
Toor dal - 2 tsp
Ghee - 1 tsp
Others:
Tamarind pulp - extracted from 1 lemon size tamarind
Chopped Tomato - 1
Turmeric powder - 1/2 tsp
Cooked toor dal - 1/2 ladle
Rasam powder - 1 tsp
Salt - as required
Curry leaves - 1 spring
Chopped Coriander leaves - a few
For Seasoning:
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 spring
Garlic pod (optional) - 2

PREPARATION:

• Heat a wok and add a tsp of ghee followed by toor dal and fenugreek seeds. Sauteing the fenugreek seeds in ghee will remove the bitter taste and give a nice flavor to the rasam.

• Saute these till golden brown and then grind into a fine powder.

• Now, in the same wok, add tamarind pulp, tomatoes, curry leaves, turmeric powder and cook till the raw smell goes.

• Then add half a ladle of cooked toor dal and mix well. 

• Add rasam powder, the ground fenugreek powder (1 spoon full) and the required salt. Allow rasam to get the froth.

• Add the chopped coriander leaves and transfer the rasam another vessel.

• Season the rasam with sputtered mustard seeds, garlic pods and curry leaves in ghee.

Vendhaya rasam ready....