Revitalizing Wheatgrass Rasam: A Tangy South Indian Soup
25 minutes
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About Revitalizing Wheatgrass Rasam: A Tangy South Indian Soup
Craving a vibrant, healthy meal that bursts with flavor? This Wheatgrass Rasam offers a delicious twist on a South Indian classic, delivering a tangy and surprisingly easy-to-make soup.Fresh wheatgrass juice lends its detoxifying benefits to the bright flavors of tamarind, tomatoes, and aromatic spices. The result is a nourishing and refreshing dish that’s both light and comforting.Perfect for a quick lunch or a cozy dinner, this rasam is a must-try for anyone seeking a healthy meal that doesn't compromise on taste.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Wheatgrass
- 100 gm Wheatgrass
Produce
- 8 Cherry Tomatoes
- 2 sprigs Curry Leaves
- 2 tbsp Coriander chopped, for garnish
Pantry
- 1 Tamarind lemon-sized ball
- 1 1/2 tsp Rasam Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 Chili dried, red
- Salt to taste
- 1 pinch Asafoetida
- 500 ml Water
Other
- 2 clove Garlic
Instructions
- Thoroughly wash the wheatgrass.
- Soak the tamarind in warm water to soften and extract the pulp. This creates the base for the rasam's tangy flavor.
- In a blender, combine the washed wheatgrass and tamarind water. Blend until smooth. Add additional water if needed, but do not exceed 500ml.
- Strain the blended mixture through a fine-mesh sieve to remove any fibrous pulp. This ensures a smooth and pleasant texture for the rasam.
- In a pot, combine the asafoetida, cherry tomatoes, strained wheatgrass-tamarind juice, turmeric powder, salt, and curry leaves. Bring the mixture to a boil over medium heat.
- Once boiling, add the rasam powder. Reduce the heat and simmer until the rasam becomes frothy, indicating it's cooked through.
- In a separate small pan, heat a bit of oil. Add mustard seeds and allow them to splutter. Then, add the dried red chili, garlic cloves, and cumin seeds. Sauté briefly until fragrant. This tempering process infuses the rasam with a rich aroma and flavor.
- Pour the tempering over the rasam. Garnish with fresh cilantro. Serve hot and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don't overcrowd the pan when browning the chicken. This will ensure even cooking and a nice crust.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 19mgPotassium: 130mgFiber: 2gSugar: 2gVitamin A: 278IUVitamin C: 25mgCalcium: 23mgIron: 1mg
Neeru Srikanth
Articles: 43
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Looks Yummy