Mudakathan Keerai Rasam | Balloon Vine Rasam

Mudakathan keerai rasam, a healthy and nutrition rich rasam variety with the richness of nutrition from Mudakathan keerai (called “Balloon Vine”). Rasam is an Indian Soup which is usually served with hot steaming rice. Rasam can also be served as an appetizer or we can serve after a heavy meal to help with the digestion. Tangy flavor along with spice from pepper and flavor from the keerai makes the rasam more delicious. With Mudakathan keerai we can also make dosa, keerai masiyal and many more interesting recipes.

Mudakathan Keerai Benefits:

Mudakathan keerai is a creeper greens. Most of the greens we consume has their unique benefits and here are the benefits of this greens.

1. This keerai has strong anti-inflammatory properties.
2. This is one of the greens that is effective for joint pain, and also for rheumatoid arthritis. It is often used to treat rheumatism and stiffness of limb in Ayurvedic medicine.
3. It is well known to relieve menstrual cramps
4. Also it has anti fungal and bacterial properties.

Tips for making Mudakathan Keerai:

1. Use only 5-6 leaves. Adding more greens makes the rasam bitter.
2. Saute the leaves with other grinding ingredients till they start to wilt and then grind them all to paste.
3. Grinding tomato is optional. We can roughly chop tomato and add instead of grinding.
4. Adding garlic is optional. We can skip.

You may also want to try:

1. Kandanthipili Rasam
2. Garlic Thipili Rasam
3. Lemon Ginger Rasam
4. Kalyana Rasam
5. Manathakali Keerai Soup

Recipe Card for Mudakathan Keerai Rasam | Balloon Vine Rasam:

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Mudakathan Keerai Rasam | Balloon Vine Rasam

Mudakathan Keerai Rasam a delicious and nutritional rich rasam that can be served as a soup or can be mixed with rice. Learn here how to make this Modakathan Keerai Rasam with step by step pictures and instructions.

Course Rasam

Cuisine Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 45kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan
• Sauce Pan
• Mixer Grinder

Ingredients

• 1 Gooseberry size Tamarind
• 1 no Tomato
• 6 nos Mudakathan Keerai (Balloon Vine)
• 1½ tsp Salt
• ¼ Pinch Turmeric
• 1 Pinch Asafoetida (Asafetida / Hing)

Grinding Ingredients

• 1 tsp Ghee
• 1 tbsp Coriander Seeds
• 2 tsp Toor Dal
• 1 tsp Pepper
• 1 tsp Cumin Seeds
• 3 nos Garlic Cloves

For Tempering

• 2 tsp Ghee
• 1 tsp Mustard Seeds
• Few Curry Leaves

Instructions

Soaking Tamarind

• Soak tamarind in hot water for 10 mins. After 10 mins, squeeze and extract the juice from tamarind. Set the tamarind juice aside.

Preparing Grinding Ingredients

• Heat 1 tsp of ghee in a pan. Add coriander seeds, toor dal, red chili and pepper. Fry till the dal turns light brown.
• Next, add garlic and 5-6 mudakathan keerai leaves. Saute the leaves till it starts to wilt.
• Take the grinding ingredients to the mixer jar. Add a tsp of cumin seeds.

Grinding

• Grind everything to a smooth paste. Set this rasam spice paste aside
• Take 1 tomato in a mixer jar and grind it to smooth paste.

Preparing Rasam

• Take the tamarind juice in a sauce pan. Add the tomato paste to the tamarind juice. Also add turmeric powder, hing, salt and keep the sauce pan in a flame.
• Boil the tamarind - tomato mixture for 5 mins to get rid off its raw smell.
• After 5 mins, add the spice paste and give a good stir.
• Allow the rasam to boil for 3-4 mins. Then add water and adjust the consistency. Keep in flame till a frothy layer forms on top of the rasam and then switch off the flame.

Tempering

• In a pan, heat ghee. Add mustard seeds and allow it to sputter. Then add few curry leaves and switch off the flame.
• Add this tempering the Modakathan rasam. Garnish the rasam with coriander leaves.

Serving

• Relish this rasam as a soup or with rice!

Nutrition

Serving: 1Cup | Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING TAMARIND

• Soak tamarind in hot water for 10 mins. After 10 mins, squeeze and extract the juice from tamarind. Set the tamarind juice aside.

PREPARING GRINDING INGREDIENTS

• Heat 1 tsp of ghee in a pan. Add coriander seeds, toor dal, red chili and pepper. Fry till the dal turns light brown.

• Next, add garlic and 5-6 mudakathan keerai leaves. Saute the leaves till it starts to wilt.

• Take the grinding ingredients to the mixer jar. Add a tsp of cumin seeds.

GRINDING

• Grind everything to a smooth paste. Set this rasam spice paste aside.

• Take 1 tomato in a mixer jar and grind it to smooth paste.

PREPARING RASAM

• Take the tamarind juice along with slit green chili in a sauce pan.

• Add the tomato paste to the tamarind juice. Also add turmeric powder, hing, salt and keep the sauce pan in a flame.

• Boil the tamarind – tomato mixture for 5 mins to get rid off its raw smell. After 5 mins, add the spice paste and give a good stir.

• Allow the rasam to boil for 3-4 mins. Then add water and adjust the consistency. Keep in flame till a frothy layer forms on top of the rasam and then switch off the flame.

TEMPERING

• In a pan, heat ghee. Add mustard seeds and allow it to sputter. Then add few curry leaves and switch off the flame.

• Add this tempering the Modakathan rasam. Garnish the rasam with coriander leaves.

SERVING

• Relish this rasam as a soup or with rice!

The post Mudakathan Keerai Rasam | Balloon Vine Rasam appeared first on Subbus Kitchen.