Sprouted Methi Seeds Rasam Recipe

Recipe By Slurrp

Sprouted Methi Seeds Rasam is a tangy and flavorful South Indian soup made with sprouted fenugreek seeds. This nutritious rasam is packed with the goodness of sprouted methi seeds, which are known for their health benefits. The sprouts add a unique texture and taste to the rasam, while the spices and tamarind give it a tangy and spicy flavor. It is a perfect accompaniment to rice or can be enjoyed as a comforting soup on its own.

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15minstotal
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Sprouted Methi Seeds Rasam
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Ingredients for Sprouted Methi Seeds Rasam Recipe

  • 1/2 cup Sprouted Methi Seeds
  • 1/2 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/2 Onion, Chopped
  • 1.75 Lic Cloves, Minced
  • 1 Green Chilies, Slit
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1 tablespoon Tamarind Pulp
  • As required Salt To Taste
  • 1.50 cup Water
  • 1/2 tablespoon Ghee
  • pinch A Pinch Of Hing
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
55
calories per serving
2 g Fat3 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    6g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    129mg
  • Iron
    3mg
  • Vitamin A
    3625mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    57mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    4mg
  • Phosphorus
    55mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp