Jeera rasam
Rasam made with freshly ground spices
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3/4 cup thin tamarind extract
- 1 tomato
- 1 tsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 and 1/2 cup water
- Salt as needed
- Coriander leaves and curry leaves
- 1 tbsp toor dal
- 1 tbsp black pepper
- 1 tsp cumin seeds
Instructions
- 1
Take ¾ cup of thing tamarind extract from a small gooseberry sized tamarind.
- 2
Puree the tomato and keep it aside.
- 3
Soak the toor dal for 15 minutes.
- 4
Grind the soaked toor dal, pepper and cumin seeds into a fine paste.
- 5
Add 1 and ¼ cup water to this and keep this aside.
- 6
In a pan add the tamarind water, tomato puree, turmeric powder and salt.
- 7
We are not adding asafoetida to this jeera rasam as it will supress the flavour of the pepper and cumin seeds
- 8
Let this boil for 5 minutes in medium flame.
- 9
Now simmer the flame and add the diluted pepper cumin water to this.
- 10
Once this froths up switch off the flame.
- 11
In a pan add ghee and add the mustard seeds.
- 12
Once it splutters add this to the rasam.
- 13
Garnish with chopped coriander and curry leaves.