December 1, 2011

Jeera rasam

Jeera (Cumin) rasam - As its name indicates, this rasam is made with spices like jeera/pepper/red chillies etc. My mom usually prepares this rasam when someone at home has cold / not well. This rasam, when drank hot tastes like heaven especially in cold weather. If you don't have rasam powder in stock, then this rasam comes handy as it is made from fresh spices.

Grind the spices just before you need the paste to be added to rasam. This way flavor of all the spices will be fresh & bold.

Finely chopped medium size tomatoes - 2 nos
Tamarind juice - size of gooseberry - Add hot water & extract about 1.5 cups of juice from it.
Jeera - 1 tablespoon
Pepper corn - 1/2 tablespoon
Raw Toor dal - 1/2 tablespoon (Note that this is raw toor dal and not cooked)
Red chillies (small) - 1-2 nos
Curry leaves - Few
Mustard seeds - Few - spluttered in little oil
Salt - to taste

Pour tamarind juice in a pan/vessel and add tomatoes & salt to it. Allow it to boil until the raw smell of tamarind is gone and the tomatoes are cooked. Grind jeera, pepper corn, toor dal, red chillies, curry leaves and make it a fine paste. Take care to add water little by little while grinding else the paste might not grind very smooth. Add this paste to the boiling rasam, and wait until the rasam froths. Remove from heat and add spluttered mustard seeds. Serve hot with rice.

More rasam recipes to come :)

1 comment :

  1. In vathima style, they soak toor dal, jeera, red chillis, and curry leaves and after about 30 mins, they grind it to a paste. While tamarind water/tomato,salt, haldi is boiling, they grind and add the paste, let it froth. No pepper is added in jeera rasam this way. Its plain jeera.