• Rasam Recipes > Fenugreek tamarind rasam | Vendhaya puli rasam [Charu]

Fenugreek tamarind rasam | Vendhaya puli rasam [Charu]


Fenugreek tamarind rasam


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

Ingredients

  • Tamarind [Puli, Puzhi] – Small cherry size [Soak in warm water& extract water]
  • Fenugreek – 1 tbsp [dry roast & grind to fine or coarse powder]
  • Garlic – 3 cloves [mashed]
  • 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

  • Heat oil in a pan then add mustard seeds. Once it’s spluttered then add garlic, dry red chilli & curry leaves sauté.
  • Then add fenugreek powder saute.
  • Add tamarind 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.

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