4 February, 2018
FENUGREEK LEAVES/METHI/MENTHYA SOPPU SAARU/RASAM
Tried it just like that/haage summane/ainvayi/aise hee ! as regular as bele saaru (lentil rasam), but have added sauteed and ground methi/fenugreek leaves and small amount of fenugreek seeds as well. I thought it may turn out little bitter but it didn’t. So gladly sharing the recipe of the same with you all which is a diabetic friendly recipe as well.
Please do check some other saaru/rasam recipes here → saarina/rasam pudi/powder , rasam (Kerala) , pineapple saaru/rasam , Potato saaru/rasam , menthyada (fenugreek seeds) saaru , Spinach/palak saaru/rasam , carrot saaru , Pudina/mint saaru/rasam , nimbe hannina/lemon saaru/rasam , neer saaru/lentil less saaru , hurali kattina saaru , menasina saaru/black pepper saaru
Ingredients :
- Oil – 1 tsp
- Fenugreek leaves/methi – 1 cup
- Green chillies – 2 (slit)
- Tomato – 1 (pureed) (optional)
- Cooked & mashed tuvar dal/togaribele – 1/2 cup
- saarina pudi/rasam powder – up to 1 tbsp (adjust)
- Turmeric powder – 1/2 tsp
- Tamarind juice – 2 tbsp
- Jaggery – 1/2 an inch piece
- Salt to taste
- Water – 2 cup or as needed for the desired consistency
For tempering :
- Ghee – 1 tsp
- Mustard seeds – 1/4 tsp
- Fenugreek seeds – 1/4 tsp
- Black pepper powder – 1/4 tsp
- Hing – 1/4 tsp
- Curry leaves – few
PROCEDURE :
- Heat oil in a pan and add in slit green chilli and chopped methi, saute it well till raw smell goes, cool and grind it coarse paste
- Boil water, add in pureed tomato and allow it to boil again
- Then add in fenugreek/methi paste, tuvar dal, saarina pudi/rasam powder, tamarind juice, jaggery and salt
- Boil well and remove from the fire
- Prepare tempering using the ingredients listed under the heading ‘For tempering’, Pour it on the prepared saaru/rasam
