Tuesday, November 21, 2017

Mudakathan keerai rasam

Mudakathan keerai rasam
Mudakathan keerai rasam

As promised in my previous post 'Mudakathan Keerai Dosa', here is the recipe for Mudakathan Keerai Rasam.

Mudakathan Keerai, Balloon vine plant in english, is very popular in south Indian region and it has various health benefits, helps in treating joint pain, arthritis, dandruff, cold and cough. It also strengthens the bone.

When you get this keerai in abundance, you got to find more recipes with it. So here is the recipe for making rasam / soup with this Mudakathan keerai.  It tastes more similar to Thoothuvalai rasam, and to my wonder, it didn't have bitter taste. The taste was really good.

Ingredients (serves for 4)

Mudakathan keerai -  2 cups (leaves only ) [ 1 cup size = 240 ml ]
small onions - 4 - 5
garlic - 10 - 15 pods 
fennel seeds - 1 teaspoon
cumin seeds - 1.5 teaspoon
pepper - 1 teaspoon
dry red chili - 2
tamarind - 1 big lemon size
oil - 3 teaspoon
asafoetida - a pinch
curry leaves - 2 sprigs
salt - as needed


  •  clean and take out the leaves from the mudakathan keerai creeper plant
  • wash it well
  • soak tamarind in 4 cups of water
  • heat oil in a vessel and add garlic, pepper, red chili and small onions
  • once the onion becomes translucent, add curry leaves and keerai leaves
  • once the leaves shrunk, add fennel seeds and cumin seeds
  • once it gets fried, take everything out and let it cool down
  • grind everything to a smooth paste
  • extract tamarind juice and add it to the grounded paste
  • add salt
  • heat the rasam in medium flame
  • bring it to boil and switch off the flame
  • serve it with hot white rice. 

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