Fenugreek coconut rasam | Vendhaya thengai Rasam-Simple & Easy

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