Jeera rasam/Jeeraga rasam | Gayathiri's Cookbook

Rasam can be taken as a soup or as an accompaniment for rice.This super simple, spicy rasam can be made in 15 minutes without cooked dal. Jeera rasam tastes great with Mullangi /Paruppu thogayal.

Ingredients:
Tamarind water- 1.5 cups
Turmeric powder- 1/2 tsp
Salt- As needed
Hing- A pinch
Jeera- 2 tsp
Tomatoes- 3
Sambar/Rasam powder- 1/2 tsp
Toordal- 2 tbsp
Black pepper- 1 tsp
Coriander leaves-For garnishing
Oil- 2 tsp

Recipe for Jeera Rasam:

1. Take 1.5 cups tamarind water in a vessel. Add 1/2 Tsp turmeric powder, salt, 3 tomatoes, 1 tsp jeera and 1/2 tsp sambar/rasam powder.

2. Boil for 10 minutes on medium flame..In the meantime, grind 2 Tbsp toordal,1 tsp jeera and 1 tsp black pepper into a fine powder. Add 2 tsp water to make it into a paste. Keep it aside.

3. When the raw smell of the sambar/rasam powder goes away (probably around 10 minutes), add the ground paste. Boil for 2 minutes.

4. Then add 2 cups of water to dilute it. Do not stir. When the froth forms on the sides, add coriander leaves and switch off the heat.

Serve it with rice and any kind of chutney/thogaiyal.

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