Rasam is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. A typical South Indian meal will never be complete without rasam. Rasam can be taken as a soup or as an accompaniment for rice. It is very simple to prepare rasam and it comes under comfort food. This is very common in my house and I love it with hot steamed rice and any curry. Today let us learn how to make Jeera rasam following this easy recipe.
These tomatoes are terrified and are sweating (I took it out from the fridge) as they are going to be cooked in the same manner tomorrow.
Soak tamarind in 1 1/2 cup of warm water for 10 minutes and extract its juice. Discard the pulp.
Soak the ingredients given under “for grinding” in a little warm water for 15 minutes and grind it coarsely. Keep it aside.
Take tamarind extract, add salt, chopped tomatoes, sambar powder and curry leaves.
Boil on low flame until it is reduced and the raw flavor of the tamarind goes. Always rasam should be boiled on low flame/heat.
Then add the ground paste along with appoximately 1 1/2 cup of water.
When froth starts forming on the surface, switch off the flame. Do not boil it.
Heat a tsp of ghee, add mustard, jeera seeds, when it sizzles, add curry leaves and pour the seasoning over the rasam.
Garnish with finely chopped coriander leaves.
Serve hot with hot steamed rice and any vegetable curry, it is simply divine.
Do not miss my collection of South Indian Rasam Recipes
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