Methi Rassa(Rasam) / Tomato - Fenugreek Seeds Gravy

     Recipe: Tempered tomato puree simmered with methi/fenugreek spice !!

      

    I must tell, back in Pune, aunty really pampered us with some unique recipes. I googled to find if at all there was a methi rassa recipe on the internet and couldn’t find one, of course with the languages that I know of. Many of my blogger friends, experts in Tamil cuisine will find it very similar to Vendhaya kulambu. Yes, because aunt’s cooking was very much into Tamil cuisine and since we all conversed in Hindi, all those names of the dishes were hindified ???... Very similar to my earlier posting of dhania rassa, this one has few changes with tempering as well as the spice mix. 

     Fenugreek relieves congestion, reduces inflammation and fights infection. Having a warm effect on body, fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion. With so much of cold and the double onslaught of the snow storm in our region already buried under 3 ft of snow, all I had to was to prepare this methi curry to go with a piping hot rice.A perfect entry for the CWS-Fenugreek Seeds started by Priya and hosted here at Denufood.

     This picture from the weekend’s winter storm, hardly did we clear the snow and as I write, there is another storm bringing in more than 2 ft of snow. In situations like this, the good old Serenity Prayer is what to be reminded of !!!!

God grant me the serenity
to accept the things I cannot change;
courage to change the things I can;
and wisdom to know the difference.

Back to the recipe, here is what you need to warm yourself with a healthy and delicious curry !

Ingredients:

3 –4 medium tomatoes OR 2 –3 cups of tomato puree

1/2 in ginger

1 tsp chili powder

1/8 tsp turmeric

salt to taste

Tempering:

1 tbsp oil
1/4 tsp mustard seeds

5 –6 curry leaves

pinch of asafetida

Roast with 1/8 tsp of oil and powder

1 tbsp methi/fenugreek seeds

1 tsp urad dal

1 tsp toor dal/pigeon peas

Preparation Method:

1. Blend tomatoes and ginger with enough water to make a puree.

2. In a deep vessel, heat oil, add mustard seeds. As they splutter, add curry leaves and asafetida.

3. Immediately add the tomato puree, chili powder, salt and the spice mix.

4. Bring it to boil and let it simmer for 10 minutes on medium flame.

5. Serve with hot plain rice, have it as a soup or use it as a sauce for pasta or a sauce base for other dishes !!

Preparation Time: 20 mins

Servves: 2 – 3