Fenugreek Moong Rasam
Menthikura Pesara Kattu.
Fenugreek leaves are washed and boiled along with moong dal and spices. Oil is tempered with spices and added to the rasam as a final step. Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Fenugreek Moong Rasam.
Ingredients:
Fenugreek Leaves 1/2 Cup Packed
Moong Dal 1/4 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Turmeric Powder 1/8 Pinch
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp
Method of preparation:
Separate and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.
Wash moong dal with water and keep aside.
Bring to boil around a cup of water in a sauce pot, add washed moong dal.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, fenugreek leaves, curry leaves, turmeric powder and salt to the sauce pot.
Boil for around 10 minutes or until fenugreek leaves are cooked.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding fenugreek to the pot.
Suggestions: Adjust the consistency of the fenugreek rasam with water.
Variations: You can check other rasam recipes here.
Other Names: Fenugreek Moong Rasam, Fenugreek Pesara Kattu.
Onion Garlic Rasam
Onion Garlic Rasam.
Onion is chopped up and cooked in oil along with tomato and garlic. Tamarind is soaked in water and juice is extracted and added to the rasam along with rasam powder. Boil the rasam and serve onion garlic rasam with steamed rice and dollop of ghee.
Makes: around 4 Servings of Onion Garlic Rasam.
Ingredients:
Tomato 1 Large
Tamarind 2 inch Piece
Jaggery 1 inch Piece
Green Chiles 1 – 2
Onion 1 Small
Garlic 4 Cloves
Rasam Powder 1 tsp
Cilantro few Sprigs
Oil 1 Tbsp
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1/2 tsp
Method of preparation:
Wash and finely chop the tomato.
Peel and finely chop the onion.
Soak tamarind in half cup of water and extract all the juice and discard any veins.
Remove stems, wash and slice the green chiles.
Peel and roughly crush the garlic cloves.
Wash and finely chop the cilantro leaves.
Heat oil in a pan, add chopped onion.
Once onion turns translucent, add chopped tomato.
Let the tomato cook a bit and crush them with back of the spatula.
Stir in chopped green chiles, garlic, turmeric powder and salt.
Pour around 1 1/2 cups of water, tamarind extract, jaggery and rasam powder.
Boil for around 8 – 10 minutes.
Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam pot.
Boil for a minute or two and stir in cilantro.
Serve onion garlic rasam with steamed rice and dollop of ghee.
Notes: Make sure
Suggestions: Adjust spice with green chiles or add few pinches of red chili powder.
Variations: Check other rasam varieties here. For rasam powder recipe, click here.
Other Names: Onion Garlic Rasam.
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