Mahadeva's Bhaga Sasthra
167. Fenugreek Kottu Rasam
Ingredients :
| Pure Water | - 2 | padi |
|---|---|---|
| Tamarind | - 6 | palam |
| Salt | - ¾ | palam |
| Fenugreek | - ¼ | palam |
| Pigeonpea | - 1 | palam |
| Red Chilli | - ⅜ | palam |
| Pepper | -⅛ | palam |
| Grated Coconut | - 1½ | palam |
| Curry Leaves | - 1 | palam |
| Coriander Leaves | - ⅛ | palam |
| Ghee | - ½ | palam |
| Red Chillies | - ⅛ | palam |
| Mustard | - ⅛ | palam |
| Asafoetida | - 2 | ku.a |
Method :
- 1. Soak tamarind in water for half an hour and remove the seeds. Take out 1 and ¼ clear water from the tamarind juice and boil it in a coated vessel.
- 2. Add salt to this. Fry fenugreek, pigeon pea, red chillies and pepper in ghee or oil separately.
- 3. Add coconut, sprinkle water and grind all the ingredients together. Mix this with the tamarind pulp. Fry curry leaves in slow fire and add it along with the coriander leaves to the rasam.
- 4. Refer to the 22nd method for seasoning and add ghee, red chillies and mustard seeds to the rasam.
- 5. Dissolve asafoetida in water and pour it into the rasam.