Vazhaithandu rasam

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:

1. Pressure cook chopped vazhaithandu along with cumin seeds, pepper, turmeric powder for 2 whistles.
2. Once pressure releases grind the boiled vazhaithandu along with the water and strain the pulp.
3. Heat ghee in a pan add items mentioned under tempering and add this water, allow boiling for 3 to 5 minutes.
4. Once removed from stove add lemon juice and give a good stir.
5. Garnish with coriander leaves and serve hot with rice.