Wheat Grass Rasam Recipe
Introduction:
Wheat Grass Rasam is a refreshing and nutritious South Indian soup that blends the goodness of wheatgrass with the tanginess of tamarind and the aromatic spices typical of rasam. This recipe offers a unique twist on the traditional rasam by incorporating the health benefits of wheatgrass, which is rich in essential vitamins, minerals, and antioxidants. It makes for a perfect light and wholesome lunch, especially when paired with steamed rice and a side dish like Beetroot Thoran. A great addition to any vegetarian meal, this rasam is both healthy and delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Wheat Grass | 100 grams |
| Cherry Tomatoes | 8 small tomatoes |
| Tamarind | 20 grams |
| Rasam Powder | 1 ½ tsp |
| Turmeric Powder | ¼ tsp |
| Mustard Seeds | ½ tsp |
| Garlic Cloves | 2 cloves |
| Cumin Seeds | ½ tsp |
| Dried Red Chili | 1 |
| Curry Leaves | A few |
| Fresh Coriander Leaves | A little for garnish |
| Salt | To taste |
| Asafoetida (Hing) | ½ tsp |
| Water | As needed |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Servings:
2
Cuisine:
South Indian
Course:
Lunch
Diet:
Vegetarian
Instructions:
-
Preparation of Wheat Grass and Tamarind:
Start by thoroughly washing the wheatgrass to remove any dirt or impurities. In a small bowl, soak the tamarind in warm water for about 10 minutes, then extract its juice. Set both the wheatgrass and tamarind juice aside. -
Blending the Ingredients:
In a blender, combine the wheatgrass and tamarind water. Add a bit more water to achieve the desired consistency and blend everything together. Once done, strain the mixture to remove any coarse particles, and set aside the smooth liquid. -
Cooking the Rasam:
In a deep saucepan, heat a little oil and add the asafoetida (hing), followed by the cherry tomatoes, wheatgrass mixture, tamarind juice, turmeric powder, salt, and curry leaves. Bring the mixture to a boil, allowing the flavors to combine. Once it starts boiling, add the rasam powder and stir well. Let it simmer for about 2 minutes, then turn off the heat. -
Tempering (Tadka):
For the tempering, heat ghee or oil in a small pan. Add mustard seeds and dried red chili, allowing them to splutter. Next, add garlic cloves and cumin seeds and cook for about 10 seconds or until the garlic releases a fragrant aroma. Pour this tempering over the boiling rasam, stir to mix, and garnish with fresh coriander leaves. -
Serving:
Serve the Wheat Grass Rasam hot with steamed rice and a side dish like Beetroot Thoran for a healthy, satisfying meal.
Tips:
- For a spicier version, feel free to add extra green chilies or pepper.
- You can also adjust the tamarind pulp to control the tanginess according to your taste.
- If you prefer a thicker consistency for the rasam, reduce the amount of water or cook it for a longer time until it reaches your desired thickness.
This Wheat Grass Rasam is an innovative, healthy soup that brings together the traditional flavors of rasam with the nutritional benefits of wheatgrass. Perfect for anyone looking for a light yet nourishing meal!
