Jeera Rasam

by Mathivanan Devadoss

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A nice, easy and spicy jeeraga rasam recipe with tamarind water, tomatoes, toor dal and jeera or cumin powder added. The tangy and spicy jeeraga rasam can be served hot with rice or enjoyed simply as a soup.

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Jeera Rasam recipe - How to make Jeera Rasam

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 4 servings
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Ingredients

50 gms toovar (arhar) dal
25 gms cumin seeds (jeera)
6 whole dry kashmiri red chillies
2 tsp coriander (dhania) seeds powder
1/4 cup tamarind (imli) pulp
a pinch of turmeric powder (haldi)
1 tsp carom seeds (ajwain)
salt to taste

Method

Clean, wash and soak the toovar dal, cumin seeds, red chillies and coriander in enough water for 30 minutes.
Blend in a mixer till smooth and keep aside.
In a deep pan, add the tamarind water and bring to boil.
Add the salt, turmeric powder and carom seeds and boil for 5 minutes.
Add the grounded paste and 4 cups water and simmer for 20 minutes.
Serve hot with rice.

This recipe was contributed by Mathivanan Devadoss on 23 Sep 2011
I am an Indian Chartered Accountant, living in Saudi Arabia working for a bank as AGM.

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