Vazhaithandu rasam
Makes: 2 to 4 serves
Ingredients:
Ingredients:
Vazhaithandu – 1 cup (chopped)
Pepper – 1 teaspoon
Cumin seeds – 1 teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon
Lemon juice – 2 teaspoons
Coriander leaves – 2 teaspoons (finely chopped)
Tempering:
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Red chilli – 1
Curry leaves – 15 leaves
Method:
Method:
- Pressure cook chopped vazhaithandu along with cumin seeds, pepper, turmeric powder for 2 whistles.
- Once pressure releases grind the boiled vazhaithandu along with the water and strain the pulp.
- Heat ghee in a pan add items mentioned under tempering and add this water, allow boiling for 3 to 5 minutes.
- Once removed from stove add lemon juice and give a good stir.
- Garnish with coriander leaves and serve hot with rice.