Name: Wheat Grass Rasam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 100 gm Wheat grass; 8 Cherry Tomatoes; 1 Tamarind (small lemon size); 1½ teaspoon Rasam powder; ¼ teaspoon Turmeric; ½ teaspoon Mustard; 2 cloves Garlic; ½ teaspoon cumin seed; 1 Dry red chili; Few Curry leaves; Few Coriander; Salt ( to taste); 1 piece Hing cake (small ); 500 ml Water

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We generally consume wheatgrass juice in empty stomach weekly once whenever they are available in the market as they contain huge amount of chlorophyll, which is an important blood builder.

This is one such grass which I can get easily in many shops in Singapore be it wet market or fair price. Wheatgrass juice combined with tamarind and cooked with tomatoes, rasam powder and finally tempered with spices gives this healthy wheatgrass rasam.

I choose wheatgrass mainly because of the chlorophyll which neutralizes toxins, controls blood sugar related problems and also helps to purify the liver. Since all of us don't like the taste of plain wheat grass juice, particularly kids, I add them in my dishes and rasam is one such dish where I add the juice.

Prep Time 10

Cook Time 15

Total Time 25

Served AsLunch

CuisineFusion

Recipe Taste Salty, Tangy

Servings

Ingredients

Instructions

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Wash the wheat grass thoroughly.
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Soak Tamarind in water and take the juice out of it.
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Blend wheat grass and tamarind water. Add additional water if needed but do not go beyond 500ml.
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Strain the wheat grass juice and throw the extra fiber which comes out after straining.
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Take a cooking pot and add hing cake, tomatoes, wheat grass â€“ tamarind juice, turmeric, salt, curry leaves and allow it to boil.
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Once it is boiling add rasam powder and switch off the gas once it becomes frothy.
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Temper with ghee, mustard, red chili, garlic and cumin seeds and add them to the rasam.
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Garnish with coriander leaves.