Inji vendhaya rasam | fenugreek ginger soup recipe

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
• Tamarind juice – 2 tbsp
• Ginger - 1 tbsp [finely chopped or mashed]
• Curry leaves – 1 spring
• Coriander leaves – 2 springs [finely chopped]
• Dry red chilli or green chilli – 1
• Mustard seeds – 1 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]
• Cumin seeds[jeeragam] – ½ tbsp
• Coriander seeds[kothamalli] – ½ tbsp
• Peppercorns[milagu] – ½ tbsp
• Dry roast above 3 ingredients, let it cool & grind to smooth powder.

Preparation Method

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

Fenugreek seeds ginger soup recipe