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Venthaya Rasam - Methi Seeds Rasam

posted 19 Jan 2014, 06:10 by R A   [ updated 19 Jan 2014, 06:11 ]
Venthayam, Methi seeds are good for health especially for those who are diabetic. It is better to use methi seeds in daily cooking. A spoon or two of the methi seeds be added to thuvar dal daily. It enhances the taste of the rasam or sambar. But if the thuvar dal is to be used for kalathu paruppu or to be given to kids then keep that thuvar dal separately in another cup.

Thuvar Dal - 2 tbsp
Methi seeds - 1/2 tsp
Tomato - 2 nos medium sized
Tamarind Paste - 2 tbsp
Rasam powder - 1 tbsp
Red Chilly - 2 to 3 nos
Ghee - 2tsp
Asafodeita - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Coriander leaves - a few
Salt to taste

Cut the tomatoes into small pieces or better puree it. Add tamarind paste to 1 1/2 cups of water and mix well.
In a pan heat 1 tbsp of ghee, add red chillies, asafodeita, methi seeds fry them for a min or less, let it cool and grind it to a fine powder.
In a hard bottom vessel add the sliced tomatoes or tomato puree. Add the tamarind water, salt, curry leaves and ground powder and bring it to a boil. Remove from flame and add finely chopped coriander leaves. Heat the seasoning laddle add the remaining ghee add mustard seeds and let it splutter add it to the rasam.