Jeera Rasam

Name: Jeera Rasam
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 ml Thin Tamarind juice; 1 teaspoon full Cumin seeds/jeeragam; 3 Red chillies; Curry leaves few; 3 tea spoons Tuar dal; 3 tea spoons Ghee / Clarified butter; to taste Salt; 1 marble size jaggery piece; 1/2 tea spoon Mustard seeds; 1/4 teaspoon Turmeric powder

Subhashni Venkatesh @cook_16039991

A traditional south Indian rasam without which the meals is incomplete here. It tastes divine to have with hot rice or sip it hot in a cup as an appetizer and enjoy the health benefits..

Subhashni Venkatesh @cook_16039991

A traditional south Indian rasam without which the meals is incomplete here. It tastes divine to have with hot rice or sip it hot in a cup as an appetizer and enjoy the health benefits..

Saved

Ingredients

15 mins

4 servings

200 mlThin Tamarind juice
1 teaspoon fullCumin seeds/jeeragam
3Red chillies
Curry leaves few
3 tea spoonsTuar dal
3 tea spoonsGhee / Clarified butter
to tasteSalt
1marble size jaggery piece
1/2 tea spoonMustard seeds
1/4 teaspoonTurmeric powder

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Steps

15 mins

1

Heat 2 spoons of ghee in a pan and fry red chillies and tuar dal till the dals become golden brown.
2

Switch off the stove add few curry leaves and the cumin seeds. stir for 10 seconds and transfer to the blender jar.
3

Grind to paste with water and keep aside.
4

Boil tamarind water in a pan adding a pinch of turmeric powder, and salt to taste.
5

After the raw smell of the tamarind goes pour in the grounded paste with a cup of water.Add the jagerry piece too.
6

Wait till the bubble forms and comes with a froth.
7

Switch off the stove.
8

In a sauteing pan pour in the remaining teaspoon of ghee and do the seasoning with mustard seeds and curry leaves. Add to the rasam,