Mudakathan Keerai Rasam

Mudakathan (balloon vine) is an easy to grow climber which has innumerable health benefits, with proven healing qualities for arthritis and inflammations and joint pains. The leaves can be used for making hair packs for effective hair fall control.

Mudakathan rasam made from its leaves (keerai) is a popular dish in Tamil Nadu, India. Make sure you remove the thick stems and use only the leaves, preferably the tender ones.

Mudakathan Keerai Rasam – For serving 4 people.

Balloon vine leaves – a liberal handful bunch
Pepper corns – ½- ¾ teaspoon
Garlic pods – 7-8
Cumin seeds – 1-1.5 teaspoons
Red chilli – 2
Green chilli – 1
Tomato – 2 medium size
Turmeric powder – ¼ teaspoon
Coriander powder – ½ teaspoon
Salt – as per taste
Asafoetida – a pinch

For Tampering

Mustard seeds – ¼ teaspoon
Curry leaves – 2 strands
Shallots – 2 finely chopped
Oil – for tampering

Method:

Coarsely grind pepper, cumin, green and red chillies, garlic without adding water. Keep it aside.
Mash/squeeze tomatoes into a bowl of water (600-700ml) nicely.
Add asafoetida, turmeric powder and coriander powder and mix well. Add salt and check for taste. Keep is aside.
Heat a teaspoon of oil in a pan, splutter mustard seeds, curry leaves and onion.
After the splutter slows down, add the ground masala and saute for a min or two.
Add the cleaned leaves, and sauté until they wilt.
Add the tomato –masala mixture and let it boil for 6-8 minutes till the tomatoes cook well.
Rasam is ready. Relish with hot rice and ghee.

Note:

We avoid using tamarind in the rasam preparation to preserve nutrients it provides, in its maximum quotient. If you can want to make the rasam sourer, typical of tasting like a rasam, you can another tomato.