A hot fragrant Rasam to sip on those cold wintery days or as a mixer over hot rice followed by a dollop of Ghee. Sheer bliss! I have shared a couple of other varieties of Rasam in this website. The recipe of this Jeera rasam was shared by my friend Usha Shivashankaran and it’s amazing! Link to the Sambhar powder recipe is given below.
3 tbsps Tamarind paste or a lemon sized ball of tamarind soaked and juice extracted.
1/2 tsp Turmeric powder
1 tsp Sambhar powder
A tbsp of jaggery syrup or a small piece of it.
1/4 tsp Asafoetida
1 tsp Ghee/ clarified butter
The following ingredients to be ground to a paste after being soaked in a little water for an hour.
1 tbsp Toovar dal/ Split pigeon peas
1 sprig of curry leaves
1 heaped tsp Cumin seeds
15 pepper corns
1 dry red chilly.
For the tempering:
1 tsp Ghee
1 tsp Cumin seeds
3 pepper corns crushed
1 sprig curry leaves.
Tip the tamarind paste, Sambhar powder, Turmeric, Ghee, jaggery and salt in a litre of water and bring to a boil. Allow it to simmer gently for about twenty minutes. Drop in the ground paste mentioned above and bring to a boil. Adjust salt. Once the Rasam froths up switch off. Heat Ghee in a pan. Add the cumin seeds and crushed pepper corns. After they splutter drop in the curry leaves. Toss and pour the tempering into the Rasam . Cover and keep aside for the flavours to infuse for ten minutes. Serve hot.
This proportion serves four.
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