Curry Leaves Rasam

Ingredients

1 Cup fresh curry leaves

Small piece of tamarind (around one gooseberry size; soaked in hot water and extracted)

1 chopped tomato

1 tsp coriander seeds

1 tsp Jeera

¼ tsp pepper

¼ tsp mustard

2 tsp oil

A pinch turmeric powder

Salt to taste

Method

In a pan dry roast coriander seeds, jeera, pepper and grind it coarsely and set aside.

Heat 1 tsp oil fry curry leaves until raw smell goes and grind it to a smooth paste.

Again, heat oil in a pan add mustard when it starts spluttering

Add tomato, turmeric powder and sauté for 1 minute.

Add tamarind water and salt, allow to boil for 5 minutes.

Add curry leaves paste and allow to boil for 2 minutes.

Finally add dry roast powder.

Switch off the gas when it becomes frothy, do not boil it.

Health benefits of curry leaves

Curry leaves contain iron and calcium.

It contains high amounts of vitamin A, therefore good for eyesight.

It helps in promoting health of digestive system.

It reduces the discomfort of morning sickness.

It will also benefit pregnant & lactating women by supplementing their iron requirement.