Traditional method for Jeera rasam
Jeera Rasam
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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
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Coriander seeds - 1 tbsp
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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
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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.