Jeeraga Rasam

Ingredients:

Tamarind – small lemon sized

Rasam powder – 1 teaspoon

Hing – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Salt – 1¼ teaspoons

Soak & grind to paste:

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)

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.