Vendhaya Keerai Rasam

Ingredients

Vendhaya keerai ( fenugreek leaves ) - a small bunch
Tomato - 1
Tamarind - a small ball
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garlic - 4 cloves
Red chilli - 3
Asafoetida - a pinch
Turmeric powder - a pinch
Coriander leaves - a few
Curry leaves - a few
Salt - as needed
Oil - as needed

Method

1. Cut vendhaya keerai, tomato finely and crush garlic.
2. Cook vendhaya keerai with water in a pan and set aside.
3. Soak tamarind in water and prepare extract.
4. Boil tamarind extract, garlic, red chilli, asafoetida, turmeric powder, coriander leaves, curry leaves, salt in a pan.
5. When raw smell subsides, add vendhaya keerai, pepper powder, cumin powder.
6. When rasam starts boiling again, switch off the stove.

Source: http://food.sulekha.com/vendhaya-keerai-rasam-id29046-47218-recipe.htm