Sprouted Methi Seeds Rasam Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions, garlic, and green chilies. Saute until onions turn translucent.
• STEP 3.Add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 4.Add the sprouted methi seeds and cook for a few minutes.
• STEP 5.Add tamarind pulp, salt, and water. Bring it to a boil and simmer for 10-15 minutes.
• STEP 6.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and hing. Let them splutter.
• STEP 7.Pour this tempering over the rasam and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• You can sprout the methi seeds by soaking them overnight and then keeping them in a moist cloth for a day.
• Adjust the spice levels according to your taste preference.
• You can add a pinch of jaggery to balance the flavors if desired.
• For a variation, you can add chopped tomatoes or grated coconut to the rasam.

Storage and Serving

• Sprouted Methi Seeds Rasam can be stored in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.
• Serve the rasam hot with steamed rice or enjoy it as a comforting soup.