(Yummy recipes for a healthy living)

Jeera Rasam (Tangy cumin soup)

Jeera Rasam is olden days home remedy for throat infection / soar throat , cold, cough etc. Cumin when added to warm water cures indigestion. Cumin added in almost all indian food for its flavor. Cumin seed when mixed with buttermilk helps gastric troubles and lots more are there. The literal meaning for Jeera in tamil language is "seeragam" means Cure (Seer) for internal (agam) body.

I guess everyone would have experienced this when we fall sick our taste buds fall sick too :) When i fall sick that's when i crave for tasty food to gain my taste buds back but nothing works except for jeera rasam. I just drink tumblers of rasam :)

If you have been hunting for the perfect jeera rasam  recipe ,its good beacuse you found the right place. This is my grandma' recipe.

Preparation time: 5 mins
cooking time : 20 mins
Serves - 2 

INGREDIENTS:

To soak and Grind
  • Cumin Seeds / Jeera - 2 tsp
  • Coriander seeds - 2 tsp
  • Toor dal / channa dal - 1 tbsp
  • Ginger - Optional
  • pepper - 1/2 tsp
  • Curry leaves - few strands
  • Dried Red chilli - 2 (adjust to taste)
Other Ingredients:
  • Tamarind pulp - from a small lemon sized ball
  • Salt - to taste
  • Turmeric powder - A Pinch
For Tempering:
  • Ghee - 1 tsp
  • Dried red chilli - 1
  • Mustard seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Curry leaves - few strands
DIRECTION:

Blending Jeera Rasam powder:
Soak all the ingredients mentioned in to soak coloumn and using a blender make a course paste and keep it aside.

Making Rasam:
In a sauce pan / any vessel add tamarind pulp, salt and bring it to boil. Once raw tamarind smell it gone add blended jeera rasam paste wait for the lather to form and dilute with water if necessary. Once the lather is gone switch off the stove.

Seasoning Rasam:
In a tadka melt Ghee (Clarified butter) and once smoking add mustard seeds, cumin seeds, red chilli and curry leaves and add it to rasam

It is one of the simplest rasam to make with no/less effort.

Note:
  1. If you want you can dry roast and store the powder, instead of soaking.
  2. If you are sick adding turmeric to the rasam helps as anti-inflammatory.Add about 1/4 tsp of turmeric powder while seasoning the rasam, add it to hot ghee once taken from stove.
Enjoy and Happy Cooking.

0 Reviews:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Prasha in Kitchen. Powered by Blogger.

Sharing is Caring :)

© 2011 Cooking is fun, AllRightsReserved.

Designed by ScreenWritersArena