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

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

Fenugreek rasam

Vendhaya rasam