JEERA - RASAM

“RASAM” it is a great appetizer……

This is a simple suplement for soup.

This Rasam is very good for cold and cough!!!
Serve with hot rice (soft) with melted ghee. Yummy yummy!!!!

Follow the recipe to get crystal clear Cumin and pepper soup… One good thing is , whatever curry leaves we are using, everything consumed without leaving behind.
In this, all the medicinal value of “curry leaves” are fully absorbed.

I would be posting different varieties of Rasam in the following days.

Jeera - rasam

Ingredients:
Tamarind paste 2 tsp or tamarind gooseberry size soaked in 1 cup of water
Salt to taste
Hing little
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
Seasoning:
Ghee 1 tsp
Mustard seeds ½ tsp
Curry leaves little.
Method:
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. #