Jeeraga rasam is a very easy, simple and healthy dish of south Indians. It is a spicy, tangy and hot rasam that’s good during the winters. It is a good antidote for common cold and feverishness, because it helps digestion. As told in earlier rasam posts, this also can be served with steamed rice or can also be served as a soup. Let us move on to the recipe…
- Tamarind – a gooseberry sized
- Tomato – 2 nos(medium sized)
- Black pepper – 2 tsp
- Cumin/jeera – 3 tsp
- Bengal gram/kadala paruppu – 2 tsp
- Garlic – 6 cloves
- Coriander leaves – 3 stalks
- Red chillies – 2 nos
- Mustard seeds – ¼ tsp
- Curry leaves – a string
- Asafoetida – ¼ tsp
- Salt to taste
- Oil – 2 tsp
- Prepare tamarind extract.
- Take tamarind extract in a bowl with a cup of water.
- Squeeze the tomatoes in the tamarind extract.
- Heat oil a tsp of oil in a kadai. Put the 2 ½ tsp of cumin seeds, garlic, red chillies, peppercorns, Bengal gram and fry till they are golden brown. Bring to room temperature and grind it by adding little water to a coarse paste.
- Pour in the paste to the tamarind extract with little salt and give a stir.
- Heat a tsp of oil in a kadai. Put mustard, left over cumin seeds and curry leaves, wait till they crackle.
- Pour in the tamarind extract, sprinkle finely chopped coriander leaves and stalks (discard the root) and let it boil.
- Sprinkle asafetida, when you notice the bubbles before it boils.
- Switch off the flame and transfer it to a bowl.