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Methi rasam is another variety of tasty rasam which you can enjoy with steamed rice or idli.
Fenugreek leaves (cleaned, washed and chopped) :- ¼ bunch
Green chilies (chop into two pieces) :- 2
Turmeric powder :- Pinch
Tamarind :- Large grape-sized
Jaggery :- Large grape-sized
Salt :- To taste
Rasam powder :- 1.5 tsp
Yellow lentils (cooked) :- ½ cup
Garlic florets (peeled and mashed) :- 3
Asafoetida powder :- Pinch
Mustard seeds :- ½ tsp
Ghee :- 1 tsp
Curry leaves :- 4
Oil :- 2 tsp
Deep bottomed pan
In a deep bottomed pan, heat 1 tsp. of ghee and put fenugreek leaves along with green chilies. Fry them for five minutes on a medium heat.
In another bowl, put little water and tamarind together. Mash it and set aside.
Transfer fried fenugreek leaves in this pan and add salt, turmeric, water, jaggery and tamarind water. Mix well and allow it to boil over medium heat for four minutes.
Put yellow lentils and rasam powder. Bring this mixture of rasam to boil on a low heat for four minutes.
In a pan, heat 2 tsp of oil and put garlic. Fry till golden.
Mix mustard seeds, asafoetida powder and curry leaves. Fry for few seconds.
Add this mixture to rasam and stir well.
Serve hot with steamed rice.