Jan 23, 2009

Cumin Rasam - Jeera Rasam

This is my all time favorite rasam. I make this rasam very often cos its easy to make and good for health too. The recipe I follow to make this rasam is as follows...

  1. Tomato - 2 (chop it)
  2. Tamarind paste - 2 tsp
  3. toor dhall - 2 tbsp
  4. Cumin - 2 tsp
  5. Rasam Powder - 1 tsp (acc to taste)
  6. Salt to taste
  7. Turmeric powder - 1/2 tsp
For seasoning:-
  1. Ghee - 2 tsp
  2. Mustard seeds - 1/4 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafoetida powder - a pinch
  5. Curry leaves - few
  6. Coriander leaves - few
First, grind toor dhall and cumin coarsely and keep it aside. Take a pan, put the tomatoes, tamarind paste, two cups of water, turmeric powder, rasam powder, salt and let it cook for 3 mts. When it begins to boil, add the grounded dhall and cumin powder to it and let it boil for another 5 to 7 mts. Add water some more if necessary. When the raw smell of rasam powder, tamarind and cumin goes, add required amount of water to it and when the foam forms, turn off the stove. Take a small pan, pre heat ghee, splutter mustard seeds and fenugreek seeds, asafoetida powder and curry leaves and fry it to golden brown. Pour it on top of rasam. Garnish it with coriander leaves. Serve it hot. This can be taken as a soup which helps for sore throat.

This cumin rasam goes to CMT - Dhall/kadi/sambar/rasam, hosting by Priya, an event by Jagruti
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