Wheat Grass Rasam
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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.
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Ingredients
- 100 gm Wheat grass
- 8 Cherry Tomatoes
- 1 Tamarind small lemon size
- 1½ tsp Rasam powder
- ¼ tsp Turmeric
- ½ tsp Mustard
- 2 cloves Garlic
- ½ tsp Cumin seeds
- 1 Dry red chili
- Few Curry leaves
- Few Coriander
- Salt to taste
- 1 piece Hing cake small
- 500 ml Water
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Instructions
- Wash the wheat grass thoroughly.
- Soak Tamarind in water and take the juice out of it.
- Blend wheat grass and tamarind water. Add additional water if needed but do not go beyond 500ml.
- Strain the wheat grass juice and throw the extra fiber which comes out after straining.
- Take a cooking pot and add hing cake, tomatoes, wheat grass – tamarind juice, turmeric, salt, curry leaves and allow it to boil.
- Once it is boiling add rasam powder and switch off the gas once it becomes frothy.
- Temper with ghee, mustard, red chili, garlic and cumin seeds and add them to the rasam.
- Garnish with coriander leaves.
Recipe Nutrition
Calories: 23 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 19 mg | Potassium: 130 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 278 IU | Vitamin C: 25 mg | Calcium: 23 mg | Iron: 1 mg
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