• Rasam Recipes > Fenugreek rasam | Vendhaya rasam | Fenugreek seeds soup

Fenugreek rasam | Vendhaya rasam | Fenugreek seeds soup-How to make-Video


Fenugreek rasam


Cuisine Style: Tamil Nadu | Cooking Time: 5 minutes | To Serve: 3 | Type : Side dish, Rasam, Soup | Take with : Rice

Ingredients

  • Fenugreek – 1 tbsp [dry roast & grind to fine or coarse powder]
  • Shallots[Sambar onion]- 2 [chopped]
  • Tomato - 1
  • Garlic – 3 cloves [mashed]
  • Green chilli – ½
  • Dry red chilli – ½
  • Turmeric powder – ¼ tsp
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Mustard seeds - 1 tbsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 1 tbsp
  • Water as needed

For Roasting & grinding Ingredients

  • Peppercorns - 5
  • Cumin seeds – 1 tbsp
  • Dry roast then grind to fine or coarse powder

Preparation

  • Wash and put tomato in bowl add 1 ½ cup of water then mash well with hands and drain tomato skin.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered then add shallots, garlic & fenugreek powder sauté.
  • Then add green chilli, dry red chilli and curry leaves.
  • Add tomato mashed water. Then add asafetida, turmeric powder, salt and freshly ground pepper, cumin powder mix well & allow it to boil.
  • When boiling cut off heat then sprinkle coriander leaves serve hot with rice.

How to make Vendhaya rasam video

How to make Vendhaya rasam video


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