Tuesday, September 4, 2012

Jeeraga rasam / seeraka rasam


Tamarind                   : size of a large marble
Cumin / jeera            : 1 tsp
Tur dal                      : 1 tsp
Red chillies               : 2
Curry leaves
Mustard seeds          : 1 tsp
Ghee                         : for seasoning
Asafoetida                 : a pinch
Salt                            : to taste


Soak tamarind in 2 cups of water and extract juice.

Soak cumin seeds, tur dal and red chillies in a little water for about 15 mins and then grind them to a smooth paste.

Boil tamarind water and salt till the raw smell of tamarind evaporates.
Add the ground paste and boil till the top gets frothy.
Take off stove.
Heat a spoon of ghee . Add mustard seeds and asafoetida and pour over the rasam.

Note: Optionally one chilli can be reduced and you can add 4 or 5 pepper corns.

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