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Jeeraga Rasam


Ingredients:
Tamarind – small lemon sized
Rasam powder – 1 teaspoon
Hing – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1¼ teaspoons
Soak & grind:
Tuar dal – 2 teaspoons
Cumin seeds – 1 teaspoon
Pepper - ½ teaspoon
Curry leaves – 6 leaves
Red chillies – 1
Tempering:
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Garnish:
Coriander leaves – 1 teaspoon (finely chopped)

Makes: 3 to 4 servings

Method:
  1. Soak contents mentioned for ½ an hour & grind to paste.
  2. Add 1½ cups of water to a vessel on the stove.
  3. Add turmeric powder, salt, rasam powder, hing & a lemon sized tamarind.
  4. Allow boiling till the raw smell vanishes (approx. 10 to 13 minutes)
  5. Take out the tamarind pieces, add ¼ cup of water, squeeze the tamarind and add to the boiling rasam.
  6. Add the ground paste and 1½ cups of water to the boiling rasam.
  7. Allow boiling for 2 to 3 more minutes. (Till there is frothing & bubbles on the top)
  8. Heat ghee in a tempering pan, add mustard seeds.
  9. Allow spluttering & add tempering to the rasam.
  10. Garnish with coriander leaves & serve hot with rice & ghee.




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