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Fenugreek Leaf Rasam
Category : Greens and veggies, Fenugreek, Rasam, South Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat ghee or oil in a sauce pan. Add mustard and cumin seeds.
- When they crackle, add the methi leaves and salt. Fry for few seconds.
- Add water, mashed dal, green chilies, peppercorn and garlic.
- Simmer till the leaves are cooked. Add coconut milk and just as the rasam begins to boil, remove from fire.
- Stir in the lime juice. Serve with steamed rice.
Ingredients:
Ghee or oil - 1 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Methi leaves - 1 cup(discard stalks)
Water - 3 cups
Cooked tuvar dal - 1/2 cup, mashed
Green chillies - 6, slit
Pepper corns - 1 tsp, crushed
Garlic - 4 flakes, peeled and crushed
Salt - to taste
Coconut milk - 1/2 cup
Lime juice - 2 tbsp or to taste
Ghee or oil - 1 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Methi leaves - 1 cup(discard stalks)
Water - 3 cups
Cooked tuvar dal - 1/2 cup, mashed
Green chillies - 6, slit
Pepper corns - 1 tsp, crushed
Garlic - 4 flakes, peeled and crushed
Salt - to taste
Coconut milk - 1/2 cup
Lime juice - 2 tbsp or to taste
RECIPES BY CHANDRI BHAT
