Vendhaya Keerai Rasam | Methi Rasam Recipe

I love the flavor of methi leaves. Methi has a number of health benefits. It is good to include a handful of methi leaves in your diet. They control and lowers cholesterol. It reduces the risk of heart diseases. It helps in weight loss. It controls cravings. It increases the mother's milk. It can be included in post pregnancy recipes. It also relieves from premenstrual and menstrual cramps. This kind of rasam is very easy to prepare. No much effort. A large bowl full of rasam will get ready.

Other Rasam Recipes
Murungai Keerai Rasam or Drumstick Leaves Rasam
Murungaikkai Rasam or Drumstick Rasam
Rasam without Rasam Powder
Paruppu Rasam or Paruppu Thanni or Dhal Rasam

Some Kootu or Stew Recipes to have with Rasam
Vellai Poosani Kootu or White Pumpkin Stew
Chow Chow Paruppu Kootu or Chayote Dhal Stew
Chow Chow Paal Kootu or Chayote Milk Stew
Peerkangai Paruppu Kootu or Ridge Gourd Stew
Soraikkai Kootu or Bottle Gourd Stew

Vendhaya Keerai Rasam | Methi Rasam Recipe

Prep Time : 10 mins	Cook Time: 20 mins
Yield: 4 cups	Svg Size: 1 cup
Average Rating: 5 for 5	Calories per Serving: 70
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• half bundle of methi leaves
• 1 lemon ball sized tamarind
• 1 tablespoon of rasam powder
• 2 garlic cloves, crushed
• 3 slit green chillies
• curry leaves
• some chopped coriander leaves

for tempering | thalippu | tagka

• 1/4 tsp mustard seeds
• 1/4 tsp urid dhal
• 1/8 tsp fenugreek seeds or vendhayam
• 1 tsp coconut oil

Quick Procedure

• Wash and clean methi leaves. Chop them. 
• Soak tamarind and extract the juice.
• Take rasam powder, crushed garlic, slit green chillies, curry leaves and some chopped coriander leaves in a plate. Get it ready.
• Heat some oil. Add mustard seeds, urid dhal and fenugreek seeds or vendhayam. Let it sputter.
• Add methi leaves and saute well. It will release some water and then start getting fried.
• It is time to add the ingredients we made ready in a plate. Saute once or twice.
• Add tamarind juice and little salt. Maintain a very low flame. Mix then and there.
• Once it starts frothing, you could take it off the flame. You could serve the rasam after a few minutes of settling time.

Stepwise Pictures

Wash and clean methi leaves. Chop them.

Soak tamarind and extract the juice. Take rasam powder, crushed garlic, slit green chillies, curry leaves and some chopped coriander leaves in a plate. Get it ready.

Heat some oil. Add mustard seeds, urid dhal and fenugreek seeds or vendhayam. Let it sputter. Add methi leaves and saute well.

It will release some water and then start getting fried. It is time to add the ingredients we made ready in a plate.

Add tamarind juice. Saute once or twice.

Add little salt. Maintain a very low flame. Mix then and there.Once it starts frothing, you could take it off the flame. You could serve the rasam after a few minutes of settling time.

A rasam with very nice flavor and very nice health benefits to serve with kootu of your choice.