• Rasam Recipes > Fenugreek coconut rasam | Vendhaya thengai Rasam-Simple & Easy

Fenugreek coconut rasam | Vendhaya thengai Rasam-Simple & Easy


Fenugreek coconut rasam


Cuisine Style: Tamil Nadu | Cooking Time: 5 to 8 minutes | To Serve: 3 | Type : Side dish, rasam, saaru, charu, soup | Take with : Rice

Ingredients

  • Tomato – 1
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [finely chopped]
  • Dry red chilli – 1
  • Mustard seeds – 1 tbsp
  • Cumin seeds – ½ tbsp
  • Sugar or jaggery a pinch
  • Salt to taste
  • Asafetida a pinch
  • Oil – 1 ½ tbsp
  • Water as needed

For Roasting & Grinding ingredients

  • Fenugreek seeds [Vendhayam] – ½ tbsp to 1 tbsp [dry roast & grind separately]
  • Coconut – 1 tbsp [Grated]
  • Cumin seeds [jeeragam] – ½ tbsp
  • Coriander seeds [kothamalli] – ½ tbsp
  • Peppercorns [milagu] – ½ tbsp
  • Dry roast above 4 ingredients, let it cool & grind to smooth powder.

Preparation Method

  • Wash and soak tomato in warm water for 5 min. Then mash well with hands & Drain.
  • Heat oil in a pan add mustard seeds & let it splutter.
  • Add garlic, dry red chilli, & curry leaves sauté.
  • Add asafetida, fenugreek powder sauté gently.
  • Add tomato water mix well.
  • Add turmeric powder, salt, ground powder mix well & let it boil.
  • When boiling add sugar or jaggery.
  • Sprinkle coriander leaves, cut off heat & Serve hot with rice.

Vendhaya thengai rasam

Vendhaya thengai rasam

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