Jeeraga Rasam/Cumin rasam

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Jeeraga Rasam - Rasams are my. all-time favourites. Apart from the side dishes, one can see numerous posts on rasams in my blog. This recipe is easy to make and is taken from one of my recipe - collections. I make rasam for lunch at least once a week. Having no tomatoes handy, I made this all tamarind with no tomato rasam and paired the same with baby potato curry. As my hubby will not be coming home for lunch I dropped the idea of making cabbage kootu for the lunch. This rasam can be made by soaking and grinding the ingredients or by roasting and powdering the ingredients. I'm using the second method. Ok to the recipe now






                       

Key Ingredients:

Cumin Seeds/Jeera

Tuvar Dal/ Pigeon Pea Lentils

 Pepper/Milagu

Coriander Seeds/ Dhania

Red Chillies - I'm using guntur  round chillies

Mustard seeds

Ghee/ Oil or a combination of both

Tamarind

Curry leaves

Hing/Asafoetida in powder or solid form.

Storage: Stays good for a day on the countertop, good enough for two or 3 days in the refrigerator.

Accompaniments: With rice and dry curry or a vegetable mash and papad.

Equipment required: A frying pan, a kadai or a sauce pan, and a blender.

Recipe:


Jeera rasam

Time Taken: less than 30 minutes

A normal spoon is used for measuring

Ingredients with measurements:

Tamarind - a small lemon sized.

Salt - to taste

Turmeric powder - 1/2 tsp

To roast in a spoon of ghee and powder:

Ghee/oil - 1 spoon

Tuvar Dal - 2 spoons

Cumin seeds - 1 spoon

Pepper - 1/2 spoon

Red chillies - 6 or 7

Coriander seeds - 1spoon

Tempering:

Ghee - 1/2 spoon

Mustard seeds - 1/2 tsp

Red chillies - 1(optional)

Curry leaves - 1 sprig(see notes)

Pre- Preparation: Soak the tamarind in water and extract juice as much as possible. We require a thin tamarind extract.

Directions:

1. Heat ghee/oil in a Kadai .

2. Add ' To roast and powder ' ingredients one by one.

3. Saute till dal turns golden and seeds emit aroma.

4. Cool and powder the mixture.

5. Add this powder to the tamarind extract with salt and turmeric powder.

6. Boil this concoction for 6 to 7 minutes.

7. Add the tempering.

8. Serve with rice.



Notes:

  • You can add the curry leaves while roasting and grind it along with other ingredients
  • Just boil the concoction till the raw smell goes away else the rasam will taste bitter.






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