After lot of festive cooking, now it’s back to basic and simple food at home. Today for lunch I made Jeera rasam.
Cumin seeds are known as jerragam in Tamil. This is a very mild, therapeutic and a delicious rasam.
I learnt to make this rasam from my maternal grand mom, who was an expert in cooking.
I am sharing with you all one of most treasured recipe today 🙂
Ingredients
Jeera ( cumin seeds)- 4 tsps
Tuvar dal ( pigeon peas) – 2 tbsps
Tamarind – gooseberry sized
Tomato – 2 medium sized
Sambar powder – 2 tsps
Jaggery – 1/2 tsp
Salt to taste
Chopped coriander leaves- 1 tbsp
For tempering
—————
Melted Ghee – 1 tsp
Mustard – 1 tsp
Hing ( asafoetida/ perungayam)- 1/4th tsp
Method
Soak cumin seeds and tuvar dal in 1/4cup of water for 15-20 mins.
Soak tamarind in 1 cup of water for 30 mins. Squeeze well and take the extract.
Wash and chop tomatoes.
Add the tomatoes, sambar powder, jaggery and salt to taste to the tamarind extract and let it boil well till the tomatoes become soft.
Grind the soaked cumin seeds and tuvar dal to a smooth paste. Mix it with 2 – 2+1/2 cups of water and add to the boiled tamarind mixture. Mix well, check for the seasonings and let it simmer for few mins.
Heat ghee in a pan. Add mustard. When it starts spluttering, add hing. Add the tempering to the rasam, garnish with chopped coriander leaves and serve it hot with steamed rice drizzled with little melted ghee:)
