Vendhaya Rasam | Fenugreek Seed Rasam | Menthe Kalu Saaru

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Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe is given below with step-by-step instructions.

Vendhaya Rasam | Fenugreek Seed Rasam | Menthe Kalu Saaru | Rasam Flavoured with Fenugreek Seeds

Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe is a healthy, tasty and unique south Indian rasam recipe. You can easily make this Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe within an hour and serve it as a side dish for rice or simply as an appetizing soup. The Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe is given below with step-by-step instructions.

If you try this Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe. Do let me know in the comment section. I'm very excited to read your comments.

Before moving on to the Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe. Let's know about -
1. What is Rasam?
2. Vendhaya Rasam/Fenugreek Seed Rasam

What is Rasam?

Rasam is a tangy, spicy and nutritious soup dish originating from the southern parts of India. Rasam is a traditional and very popular dish consumed at least 2-3 days a week and even daily in most South Indian homes. It is a basic and staple dish typically served as an accompaniment to rice or a warm appetizing soup.

Check out my other Rasam Recipes

🔗Thuthuvalai Rasam Recipe/Climbing Brinjal Leaves Rasam Recipe
🔗Kollu Rasam Recipe/Horse gram Rasam Recipe

Rasam recipe is the main part of the traditional South Indian vegetarian vazhai ilai sappadu (meals served on a banana leaf). The South Indian meal is incomplete, without serving a cup of hot and spicy rasam. Rasam is served as the last course of a meal in traditional vazhai ilai sappadu.

Rasam is popularly known for its medicinal value especially, for digesting food. It is not just eaten as food but also as medicine. And that's the reason, rasam is served as the last course of the meal in the vazhai ilai sappadu.

Vendhaya Rasam/Fenugreek Seed Rasam

Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe is a unique and nutritious rasam recipe typically made as an accompaniment to rice or an appetizing soup.

As I previously mentioned, this rasam is a unique rasam recipe. It is prepared with fenugreek seeds/vendhayam. Generally, fenugreek seeds are added as a tempering ingredient however in this rasam, fenugreek seeds are added as the main flavouring ingredient.

Fenugreek seeds are known for their bitter taste and strong aroma, you only need a small quantity to make this rasam recipe.

If you are new to this Fenugreek Seeds/Vendhayam/Methi Seeds. Kindly, click the below link to check out -
🔗Fenugreek Seeds/Vendhayam/Methi Seeds

Rasam is regular food at my home. I usually make Pepper rasam, Tomato rasam, Paruppu rasam and Lemon rasam. However, vendhaya rasam is very new to me. I came across this recipe from the book written by my favourite author Chandra Padmanabhan. I have tried this recipe. I really liked the flavour of this rasam. If you like rasam recipes, do try this vendhaya rasam.

All right, let's move on to the Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe.

How to make Vendhaya Rasam?/How to make Fenugreek Seed Rasam?/How to make Menthe Kalu Saaru?

Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe is a healthy, tasty and unique south Indian rasam recipe. You can easily make this Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe within an hour and serve it as a side dish for rice or simply as an appetizing soup.

Cuisine - Tamil Cuisine
Serving - 6
Timing - 1 hour

INGREDIENTS

To Grind

Ghee - 2 teaspoon
Fenugreek Seeds - 3/4 teaspoon
Toor Dal/Split Pigeon Peas - 2 teaspoons

Other Ingredients

Tamarind - small lemon size
Tomato (chopped) - 1
Salt - to taste
Asafoetida - 1/2 teaspoon
Rasam Powder - 1 teaspoon

For Tempering

Ghee - 2 teaspoon
Mustard Seeds - 1 teaspoon
Dry Red Chilli (halved) - 2
Curry Leaves - 1 sprig

For Garnish

Coriander Leaves - 1 tablespoon

INSTRUCTIONS

1. To begin making the Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe - Heat ghee in a pan and add toor dal roast for 1 minute and then add fenugreek seeds and fry for a few seconds or until a nice aroma appears.

2. Transfer to a bowl and add 1/2 cup of water and soak for 30 minutes.

3. From the 20th minute of soaking, in a cup of water add washed tamarind and soak for 10 minutes.

4. Now transfer the dal and fenugreek seeds to the mixer grinder with water and grind it to a smooth paste.

5. Now extract the water from the tamarind.

6. In a bowl, add tamarind water, rasam powder, asafoetida and salt and mix well.

7. Heat a kadai over a low flame and add the tamarind mixture and allow to cook for 10 minutes or until the raw smell disappears.

8. Now add chopped tomato, ground paste and a cup of water mix well and cook for 5 minutes.

9. To Temper - Heat ghee in a tadka pan add mustard seeds and allow to splutter add dry red chilli and curry leaves and fry for a few seconds.

10. Turn off the flame and add to the boiling rasam.

11. Turn off the rasam and add coriander leaves and close with a lid immediately.

12. Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe is ready.

You can serve this Vendhaya Rasam Recipe/Fenugreek Seed Rasam Recipe as an accompaniment to rice or serve it as a soup.

If you have any more questions about the Vendhaya Rasam/Fenugreek Seed Rasam Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

I hope the above recipe and the information benefits you. If you try this recipe, do let me know in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.