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Jeera Rasam Recipe Guide

The document provides a recipe for Jeera Rasam, a traditional dish made with cumin seeds and no cooked dal, suitable for lazy weekends. It includes a detailed preparation and cooking method, along with a list of ingredients. Additionally, it mentions serving the rasam with Kovakkai curry for a complete meal.

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Saraswathi
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5 views4 pages

Jeera Rasam Recipe Guide

The document provides a recipe for Jeera Rasam, a traditional dish made with cumin seeds and no cooked dal, suitable for lazy weekends. It includes a detailed preparation and cooking method, along with a list of ingredients. Additionally, it mentions serving the rasam with Kovakkai curry for a complete meal.

Uploaded by

Saraswathi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

JEERA RASAM RECIPE AND KOVAKKAI(TINDORA)

CURRY
Tuesday, April 19, 2011 Rice Accompaniment, Traditional Recipe 49 comments

Jeera rasam is a simple one which i make on a lazy weekends or sometimes when i
make Parrupu usili i make this simple rasam. Jeera rasam is a traditional rasam which is
made with jeera and cumin seeds as the main ingredients. This rasam doest not include
any cooked dal.
Last weekend i made jeera rasam and kovakkai curry for lunch. Check out my Kalyana
rasam and Pineapple rasam recipe.

Jeera rasam recipe


Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 3-4

Tomato 1
Thin tamarind extract 1/2 cup
Toor dal 1 tblsp
Pepper 1 tblsp
Cumin seeds(jeera rasam) 1 tsp
Ghee 1 tsp
Turmeric powder 1/4 tsp
Salt as needed
Coriander leaves few
Curry leaves few
Mustard seeds 1/4 tsp

Method:

 Soak the toordal in water for 15 mins.


 After 15 mins. discard the water and grind it into a smooth paste with pepper and
cumin seeds.
 Grind the tomato separately into puree and keep it in a vessel.

 Take 1/2 cup of tamarind extract by soaking a small goose berry size of tamarind in
water.
 Add this to the tomato puree.
 Add salt and turmeric powder.
 Allow this mixture to boil for 7-9 mins.
 Meanwhile add 1 cup of water to the ground cumin seed,pepper and toor dal mixture
and keep it aside.

 Add this to the boiling tomato and tamarind mixture.


 Do not allow it to boil.
 Switch off the flame when it is frothing up.

 Add ghee to a frying pan and temper with mustard seeds.


 Transfer it to the rasam and add curry leaves and coriander leaves to this.
Note:

1. Do no add asafoetida(hing) to this rasam, as it will suppress the flavour of the pepper
and jeera.

- See more at: [Link]


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