Jeera Rasam - Rasam Varieties

What is the most comforting food in our house?? It is rasam... and there are so many varieties of it.. This rasam is so flavorful from jeera (cumin seeds) and tastes awesome... Serve it hot with rice and a veg and that is such a fulfilling dinner!! This is my another choice for Lentils in different ways…

IngredientsTuvaram Parupu  / Toor Dal - 2 table spoons
Puli - 1 lemon sized
Curry Leaves - 10
Cumin Seeds - 1 tea spoon + 1/4 tea spoon
Rasam Powder - 1 table spoon
Salt - 1 1/2 tea spoons
Tomato - 2 (cubed)
Mustard Seeds - 1/2 tea spoon
Red Chili - 2
Coriander Leaves - 2 table spoons
Ghee - 1 tea spoon
Asafetida – 1/8 tea spoon

Method
Soak tuvaram parupu and 1 tea spoon cumin for 15 minutes
Grind it a paste and then add water and make a thin batter of it
Soak puli in 1 cup of luke warm water
Extract pulp and set aside
Heat tamarind pulp along with tomato
Add rasam powder, asafetida and salt
Once it comes to a boil, add the grinded paste and bring it to boil
In another small pan, prepare the seasoning by heating ghee
Add mustard seeds, cumin seeds, red chili and curry leaves
Add the seasoning to the rasam
Add coriander leaves
Serve hot!!


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