Tuesday, February 8, 2011

Jeera Rasam

Other names - Jeeraga rasam / Cumin seeds rasam

Prep Time: 15 min
Cooking Time: 10 min

Serves: 2 to 3


Ingredients
  1. Toor dhal - little less than quarter cup
  2. Turmeric powder - 1/4 tsp
  3. Cumin powder - 1 tsp
  4. Tomato - 1 medium sized
  5. Thick tamarind extract - 1/4 cup
  6. Green chillies (De seeded) - 2
  7. Rasam powder - 2 tsp
  8. Salt - 2 tsp
  9. Sugar - 1/2 tsp
  10. Water - 3/4 cup + 1/2 cup
For seasoning
  1. Ghee - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Cumin seeds - 1 tsp
  4. Asafoetida powder - a pinch
For garnishing
  1. Cilantro (finely chopped) - 2 tbsp
Method
  1. Wash & pressure cook toor dhal along with half cup water, quarter teaspoon turmeric powder and cumin powder.
  2. Let the cooker cool down naturally; now open lid & mash cooked dhal with a ladle.
  3. Wash & finely chop a tomato.
  4. Heat a wok, add tomato chunks, tamarind extract, De seeded green chillies, rasam powder, salt, sugar, water and combine well.
  5. Allow the above mixture to boil for about 3 to 4 min in low flame until the raw odor of tamarind disappears.
  6. Now add the mashed toor dhal, stir well and heat in low flame until a frothy layer appears on top; switch off gas; do not allow to boil after adding the mashed dhal.
  7. Switch off gas, transfer contents to a vessel with a tight fitting lid.
  8. Add finely chopped cilantro, stir well & seal with lid.
  9. Heat ghee in a tadka ladle, add mustard seeds & let it splutter.
  10. Add cumin seeds, asafoetida powder; saute for few sec; switch off gas and add the seasoning to rasam.
  11. Stir well; seal tightly with lid and set aside for few min for all the flavors to blend in completely.
  12. Serve hot with steamed rice or as a soup.

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