JEERA - RASAM
“RASAM” it is a great appetizer……
Serve with hot rice (soft) with melted ghee. Yummy yummy!!!!
In this, all the medicinal value of “curry leaves” are fully absorbed.
Tamarind paste 2 tsp or tamarind gooseberry size soaked in 1 cup of water
Salt to taste
Turmeric Powder little
For coarse paste:
Curry leaves 2 string
2 tsp cumin seeds
One tsp black pepper
One table spoon toor dal
2 dry red chillies
¼ tsp coriander seeds
Ghee 1 tsp
Mustard seeds ½ tsp
Curry leaves little.
Soak tamarind in water and extract the juice.
Or dilute tamarind paste with 1 ½ cup of water.
In tamarind water add turmeric powder, salt and Hing.
Let it boil till the raw smell of tamarind goes.
Mean time soak all the ingredients mentioned for paste in water for 20 minutes, grind in to a coarse paste.
Add this paste to the boiled tamarind water bring it to boil for
A minute and dilute it with another 1 cup of water.
Boil the rasam till foamy.
Season the rasam.
Keep it closed till serving.
It helps to retain the good aroma of rasam.
This rasam is very easy to prepare. Any time we can prepare without adding any rasam powder. We can have this rasam as a soup too.
# Try, Taste and come back here for more varieties to be posted later. #