Tuesday, January 5, 2010

Jeera Rasam

- 1 tomato chopped
- 1/2 tsp Turmeric
- 1 tbsp sambar powder
- 2 cups of tamarind extract from a small lime size tamarind

Grind to a coarse powder:
- 2 tsp Jeera seeds
- 1 tbsp toor dhal
- 1 tbsp curry leaves

- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves

1. In a pot add tomatoes, turmeric powder, salt, sambar powder and boil it for 2-3 minutes in 2 cups of water. Once the tomato is soft add the tamarind extract and boil till the raw smell evaporates. It will just be a couple of minutes.
2. Add the ground powder and let it simmer.
3. In a separate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam.

Garnish with cilantro and serve hot with rice


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