Thursday, October 17, 2013

Jeera Rasam

Jeera/Cumin Seeds - 1 tsp
Toor Dal - 1 tbspn
Curry Leaves - a sprig (12 leaves approx)
Sambar Powder - 2 tsps
Turmeric - 1/4 tsp
Asafoetida - a pinch
Tamarind - a small gooseberry size
Oil - 2 tspns
Salt - according to taste
Mustard Seeds - 1/2 tsp

Add a tsp of oil in a pan and roast the toor dal till it turns golden brown. Now add the cumin seeds and fry for a minute. Switch off the stove. Keep it aside. In the same pan add the curry leaves and fry for 2-3 minutes. Cool completely. Grind the fried toor dal, cumin seeds and curry leaves with little water to a smooth paste. Keep it separate.
Soak the tamarind in one cup of warm water. Squeeze and extract the pulp. To this add 2 cups of water, sambar powder, turmeric, asafoetida and salt. Let them boil for 15-20 minutes or till the raw smell of the sambar powder goes off. Add one more cup of water. Now add the grounded paste and mix well them well. Switch off the stove as soon as the rasam starts to bubbles up (approximately 2 minutes).
Heat a tsp of oil and add the mustard seeds. As soon as it splutters, switch off the stove and pour this tempering over the rasam. Serve hot with rice!

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