• Rasam Recipes > Vendhaya kothamalli rasam | Fenugreek seeds soup | Fenugreek coriander[cilantro] rasam

Vendhaya kothamalli rasam | Fenugreek seeds soup | Fenugreek coriander[cilantro] rasam


Vendhaya kothamalli 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
  • Tamarind juice – 2 tbsp
  • Sambar onion – 1 [peeled & chopped]
  • 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]
  • 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 garlic, 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 coriander[cilantro] rasam

Fenugreek coriander[cilantro] rasam

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