Vendhaya Rasam/Fenugreek Seeds Rasam/Vendhaya Rasam Recipe/Easy Rasam Recipe

Rasam is a staple food  made in every South Indian homes. We make rasam almost every day for lunch, so why not add a twist and make it more interesting and also make it healthy. I have posted several interesting and aromatic rasam’s earlier, do not forget to check out other RASAM VARIETIES here.

Here’s how to make Vendhaya Rasam with step by step photos…

Ingredients

Tamarind/Puli	1 small gooseberry size ball
Tomato	1 small
Rasam Powder	2 tsp
Turmeric Powder	One pinch
Salt	As needed
Coriander Leaves	2 tbsp finely chopped

Fresh Ground Masala

Ghee	2 -3 tsp
Fenugreek Seeds	1 tbsp
Thuvar Dhal/Thoor Dhal	2 tsp

For Tempering

Ghee/Oil	2 tsp
Mustard Seeds	½  tsp
Cumin Seeds	½ tsp
Dry Red Chilli	2
Asafoetida	One big pinch
Curry Leaves	10-12

Preparation Time: 10 minutes                            Recipe Category: Rasam Varieties, Lunch

Cooking Time: 15 minutes                                    Recipe Cuisine: Indian, Tamil Nadu
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Heat 2-3 tsp of ghee in a pan, roast the thoor dhal and fenu greek seeds to golden brown colour.

Grind it in the mixer to a fine powder and keep it aside.

Soak the tamarind in 1 ½ cup of water and extract the juice.

Mash the tomato in the tamarind extract juice and keep it aside.

Heat ghee/oil in a pan, splutter mustard seeds, cumin seeds, asafoetida, dry red chillies, curry leaves and saute for 20 seconds.

Now add the tamarind extract, ½ cup water, salt, turmeric powder and let it boil really well until the raw smell vanishes.

Add the rasam powder and ground masala powder and let it come to rolling boil.

Finally add coriander leaves and switch off the stove. Sprinkle little water and switch off the stove.

Delicious, flavourful and aromatic Vendhaya Rasam is ready to be enjoyed.

Serve this rasam with a bowl of hot rice.

Thank you all for visting my space, please come back again for more simple and delectable rasam varieties.

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