Category
Rasam
Cuisine
South Indian meals
Thangam ammai ( my chithi paatti) told me the recipe for jeera Rasam the traditional way.
Ingredients
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Tamarind - small gooseberry sized
-
Coriander seeds - 1 tbsp
-
Tuvar dal - 1 tbsp
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Red chillies - 4-6 - or to taste
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Black pepper - ½ tsp
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Jeera - 1 tsp
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Curry leaves
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Ghee / coconut oil for tempering ( coconut oil for Vegan version)
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Mustard seeds
-
Salt to taste
Directions
Soak Dhania, toor dal, red chillies, black pepper, jeera and curry leaves, in clean water - you’ll be using this water too later on
Soak and extract tamarind ( about a small gooseberry sized).
Add tamarind water to a pot and boil gently.
Grind the soaked ingredients to a coarse paste. Add this to rasam.
Add salt and a small bit of jaggery.
Temper with ghee ( use coconut oil for a vegan version) mustard seeds, red chillies, curry leaves, jeera.
We do not add dal to this. We also do not add tomatoes. No coriander either, and no asaofetida.
Jeera Rasam
Traditional method for Jeera rasam