Jeeraga Rasam
Ingredients
- 1 tsp Toor dal
- 1 tsp Cumin seeds
- 1 tsp Pepper corns
- 2 tsp Coriander seeds
- 2 Dry red chilies
- 1/2 tsp Ghee/ oil
For The Rasam
- 10 g Tamarind
- 3 c warm water
- 1 tsp Ground turmeric
- 1.5 tsp Salt or to taste
For The Tempering
- 2 tsp Ghee
- 1 tsp Mustard seeds
- For Garnish
- 10 Curry leaves a sprig
- 1 tbsp finely chopped cilantro
Instructions
Making the spice powder
- In a pan, heat 1/4 tsp of oil or ghee.
- Add toor dal and chili to this.
- When the dal starts to turn a light brown, add other ingredients.
- Roast this for 1 more min on low flame, taking care not to burn the mixture.
- Once done, let cool.
- Grind to a slightly coarse powder in a coffee grinder or small blender jar.
Making Jeeraga Rasam
- Soak the tamarind in the warm water for 20 mins.
- Mash this tamarind well into the water.
- Discard the strings and strain this mixture through a tea-strainer.
- Heat a pan with 2 tsp.
- Add the mustard seeds and curry leaves.
- When the mustard seeds pop, add the tamarind extract to the pan.
- Now, add turmeric powder and salt. Mix well.
- Simmer this mixture for 4 to 5 mins on medium flame until the raw smell of the tamarind goes away.
- At this stage, add the ground powder and mix well.
- Turn down the heat to the lowest.
- Simmer the Rasam until it is frothy at the surface.
- When done, garnish with curry leaves and chopped cilantro leaves.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!