24 March, 2016
Sprouted fenugreek seeds saaru/rasam|
We all know fenugreek (leaf or seed) is a kind of medicinal ingredient used in cooking. Its a rich reservoir of medicinal properties that imparts many health benefits.
It lowers blood cholesterol, reduces risk of heart disease, controls blood sugar levels, good for skin problem, hair problem, menstrual problem, weight loss, cancer etc etc… there are still so many other benefits which we gain by consuming these herbal leaves or seeds
By default I use methi a lot either in the form of leaves or seeds. Very very often I make fenugreek seeds sprouts and use it in many ways. I haven’t yet shared all of them here on my blog. Slowly will do so.
We make both huli/sambar and also saaru/rasam using fenugreek seeds, besides making tambuli (curd based curry), gojju (a tangy curry) , sprouted fenugreek seeds Pulao/menthya Pulao , Menthyada sihi huggi/sprouted fenugreek seeds sweet bath , menthyada hittu/menthe hittu
And also make verities of dishes using fenugreek leaves as well. For example, fenugreek leaves akki rotti , fenugreek leaves Paratha , Methi Paneer , Methi Paratha & paneer-two in one recipe , methi guava subji , fenugreek leaves Kadhi , Fenugreek leaves Phulka , broccoli methi stuffed methi Paratha , Broccoli aloo methi paratha , wheat – Jowar flour methi curd Poori , Methi wheat flour poori , Raw mango methi capsicum rice , fenugreek leaves-Peanuts Upma , fenugreek leaves chutney , fenugreek leaves dosay/menthya soppina dosay , fenugreek leaves/menthya soppina nuchhinunde
You should definitely check – the Methi/Menthya soppu/Fenugreek leaves PLATTER here
Ingredients : measuring cup used – 200 ml
- Cooked Toor (arahar) dal – 1/2 cup
- Turmeric Powder – 1/2 tsp
- Saaru (rasam) Powder – 1 tbsp
- Tamarind water ( thick ) – 2 tbsp
- Rock salt – as needed ( table salt can also be used )
- Grated fresh coconut – 1 or 2 tbsp
- Water – 2 cups OR more or less according to the consistency
For tempering :
- Ghee – 1 tbsp
- Mustard seeds – 1/2 tsp
- Fenugreek seeds – 1/2 tbsp (we can also put 1 tbsp of sprouted fenugreek seeds)
- Green chilli – 2 ( optional )
- Fenugreek Powder- 1 tsp
- Curry leaves – few
- Asafetida/hing – 1/4 tsp
PROCEDURE :
- Take cooked dal in a container, mash it well with blender, add water and bring it to boil
- When boiling add turmeric powder, saaru ( rasam ) powder, rock salt and let it boil further
- Meanwhile Prepare tempering by using all the ingredients under the heading ‘ for tempering ‘
- Now add tamarind water and coconut to the boiling saaru
- Pour the tempering, turn off the flame and let it be covered for 10 minutes
- Saaru ( rasam ) is ready to serve
