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Fenugreek Leaves Rasam

13 Mar

Menthi Aku Charu / Methi Rasam


Fenugreek Leaves 1/2 cup packed
Onion 1
Green Chiles 2
Garlic 6 pods
Tamarind 1/2 inch sized ball
Turmeric Powder a big pinch
Salt to taste


Fenugreek Seeds a pinch
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Seperate fenugreek leaves from stalks, clean and thoroughly wash them.
Peel and finely chop onion.
Remove stems, wash and slit green chiles.
Peel and halve the garlic cloves.

Heat a sauce pot on medium flame, add 2 cups of water, onion, fenugreek leaves, green chiles, tamarind, turmeric powder and salt.
Cover, boil the mixture for 5 – 10 minutes or until onion turns translucent and fenugreek leaves change color.

Heat oil in a small pan, add garlic cloves and all talimpu ingredients in order once cloves change color.
When mustard seeds almost stop spluttering, add this talimpu to above rasam pot.
Stir and serve hot with steamed rice and dollop of ghee.

Notes: Add half a cup of cooked toor dal to the boiling fenugreek leaves rasam if you wish.