Wheat Grass Rasam Recipe
Wheat Grass Rasam Recipe is a lip smacking rasam recipe made healthy by making the base of the rasam using wheat grass juice. A great way to include wheat grass into you diet.
Wheat Grass Rasam Recipe is made by combining the juice of wheat grass along with tamarind and cooked with tomatoes, rasam powder and finally tempered with spices gives this healthy wheatgrass rasam.
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 and purifier.
Did you know: Wheatgrass has chlorophyll which neutralizes toxins, controls blood sugar related problems and also helps to purify the liver.
Serve Wheatgrass Rasam with hot steamed rice and Cauliflower Thoran for a comforting simple meal.
If you like this recipe, you cana also try other Rasam recipes such as
- 100 grams Wheat grass
- 8 Cherry tomatoes
- 20 grams Tamarind
- 1-1/2 teaspoon Rasam Powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Mustard seeds
- 2 cloves Garlic
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Dry red chilli
- Curry leaves , Few
- Coriander (Dhania) Leaves , Few
- Salt , to taste
- 1/2 teaspoon Asafoetida (hing)
- Water , as required
How to make Wheat Grass Rasam Recipe
To begin making the Wheat Grass Rasam recipe, 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 500 ml.
Strain the wheat grass juice and throw the extra fibre which comes out after straining.
Take a heavy bottomed pan and add hing, 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.
Add ghee in a tadka pan and add, mustard seeds, red chilli, garlic and cumin seeds and add them to the rasam.
Garnish with fresh coriander leaves and serve hot. Serve Wheat Grass Rasam with hot steamed rice and Cauliflower Thoran for a comfort meal.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.