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Jeeraga Rasam


Ingredients:

Tamarind – small lemon sized

Ghee – 1 teaspoon

Hing – ¼ teaspoon

Rasam powder – ½ teaspoon

Salt – 1 ½ teaspoons

Turmeric powder – ½ teaspoon

Coriander leaves – 1 teaspoon (finely chopped)

Mustard seeds – 1 teaspoon

Soak & grind:

Tuar dal – 2 teaspoons

Cumin seeds – 1 teaspoon

Pepper - ½ teaspoon

Curry leaves – 6 leaves

Red chillies – 1

Method:

  1. Add 2 tumblers of water to tamarind in a vessel.
  2. Add turmeric powder, salt, rasam powder & hing.
  3. Allow boiling till the raw smell vanishes (Till the water becomes 1½ tumbler)
  4. Soak contents for ½ an hour & grind to paste.
  5. Add 3 ½ tumblers of water to the paste & dilute.
  6. Add this to the boiling rasam & allow boiling for 5-7 minutes. (Till there are bubbles on the top surface)
  7. Heat ghee, add mustard seeds.
  8. Allow spluttering & add to the rasam.
  9. Garnish with coriander leaves & serve hot with rice.




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