Mudakathan Keerai Rasam | Balloon Vine Rasam
Mudakathan Keerai Rasam a delicious and nutritional rich rasam that can be served as a soup or can be mixed with rice. Learn here how to make this Modakathan Keerai Rasam with step by step pictures and instructions.
Servings: 4 people
Heavy Bottomed Pan
- 1 Gooseberry size Tamarind
- 1 no Tomato
- 6 nos Mudakathan Keerai (Balloon Vine)
- 1½ tsp Salt
- ¼ Pinch Turmeric
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 tsp Ghee
- 1 tbsp Coriander Seeds
- 2 tsp Toor Dal
- 1 tsp Pepper
- 1 tsp Cumin Seeds
- 3 nos Garlic Cloves
- 2 tsp Ghee
- 1 tsp Mustard Seeds
- Few Curry Leaves
Preparing Grinding Ingredients
Heat 1 tsp of ghee in a pan. Add coriander seeds, toor dal, red chili and pepper. Fry till the dal turns light brown.
Next, add garlic and 5-6 mudakathan keerai leaves. Saute the leaves till it starts to wilt.
Take the grinding ingredients to the mixer jar. Add a tsp of cumin seeds.
Take the tamarind juice in a sauce pan. Add the tomato paste to the tamarind juice. Also add turmeric powder, hing, salt and keep the sauce pan in a flame.
Boil the tamarind - tomato mixture for 5 mins to get rid off its raw smell.
After 5 mins, add the spice paste and give a good stir.
Allow the rasam to boil for 3-4 mins. Then add water and adjust the consistency. Keep in flame till a frothy layer forms on top of the rasam and then switch off the flame.
In a pan, heat ghee. Add mustard seeds and allow it to sputter. Then add few curry leaves and switch off the flame.
Add this tempering the Modakathan rasam. Garnish the rasam with coriander leaves.
Serving: 1Cup | Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g