Clearcals

Serving Size 1 Small Cup (100 g)
Calories50.5 kcal
Carbs8.6 g (34.4 kcal)
Protein1.7 g (6.7 kcal)
Fats1.0 g (9.4 kcal)

Chuvannaya Rasam recipe

Name: Chuvannaya Rasam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 50 Grams of Tomatoes raw; 0.5 Tea Spoon of Ghee clarified butter; 15 Grams of Red gram dal; 50 Grams of Elongate bottle gourd; 50 Milliliter of Tamarind pulp; 10 Grams of Coriander leaves; 10 Grams of Curry leaves; 10 Grams of Garlic small clove; 10 Grams of Mint leaves; 0.25 Tea Spoon of Asafoetida; 5 Grams of Chillies red; 0.5 Tea Spoon of Coriander seeds; 0.5 Tea Spoon of Cumin seeds; 5 Grams of Pepper, black; 0.25 Tea Spoon of Turmeric powder; 1 Tea Spoon of Mustard seeds; 0.5 Tea Spoon of Salt; 400 Milliliter of Water

Chuvannaya Rasam is a good source of beta carotene, lycopene, lutein and an excellent source of vitamin D. It helps in digestion and reduces inflammation.

Cooking time: 10 minutes

Serves: 6 persons

Ingredients

Tomatoes raw

50 Grams

Ghee clarified butter

0.5 Tea Spoon

Red gram dal

15 Grams

Elongate bottle gourd

50 Grams

Tamarind pulp

50 Milliliter

Coriander leaves

10 Grams

Curry leaves

10 Grams

Garlic small clove

10 Grams

Mint leaves

10 Grams

Asafoetida

0.25 Tea Spoon

Chillies red

5 Grams

Coriander seeds

0.5 Tea Spoon

Cumin seeds

0.5 Tea Spoon

Pepper, black

5 Grams

Turmeric powder

0.25 Tea Spoon

Mustard seeds

1 Tea Spoon

Salt

0.5 Tea Spoon

Water

400 Milliliter

Instructions

Wash the bottle gourd

Wash the bottle gourd, peel it and chop it into fine pieces.

Grinding

Roast red gram dal, coriander seeds, cumin seeds, black pepper, red chili, curry leaves, and grind it to a fine paste.

Boiling

In a vessel add tamarind pulp with extra water, salt, asafoetida, turmeric powder to the tamarind extract and allow boiling till raw smell vanishes. Add the bottle gourd pieces and ground powder to the rasam and boil for 2 to 3 minutes.

Seasoning

In a nonstick pan, heat ghee, add mustard seeds and let them splutter. To this add chopped garlic cloves, saute till golden brown. Add this seasoning to the prepared rasam.

Garnish

Garnish with chopped coriander leaves. Serve hot with rice.

Nutrition Label