JEERA RASAM

I used to make jeera rasam in the same way as pepper rasam until I came across a recipe by Smt. Andal Rangaswamy. I took some tips from that and improvised my original recipe to get a thick gravy which goes well with rice.

INGREDIENTS

1. Tamarind - Lime size

2. Cumin seeds - 1 tea spoon

3. Masoor dal - 1 table spoon

4. Red chilli - 2

5. Rasam powder - 1 tea spoon

6. Coconut oil - 1 table spoon

7. Mustard seeds - 1/2 tea spoon

8. Curry leaves - 2 sprigs

9. Salt

METHOD

1.Soak masoor dal, cumin seeds and 1 red chilli (optional). Grind to a coarse paste.

2. Soak tamarind in a little hot water and extract juice. Dilute it with more water. Add rasam powder and salt and allow to boil .

3. Reduce heat to low and add the dal paste. Cook till the raw smell goes and the rasam thickens, stirring continuously.

4. Heat oil and splutter mustard seeds. Fry red chilli and curry leaves and pour into the rasam.