Fenugreek tamarind rasam | Vendhaya puli rasam [Charu]

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.