At the first sign of cold my kids ask me to make them the awesome smelling rasam. That is our special jeeraga rasam. It is so soothing and brings comfort when we have cold. The pepper clears the sinus. My daughter comes into the house with a huge grin whenever I make this dish. My daughter prefers it without garlic.
lemon size tamarind soaked in 1 cup of water
1/4 t turmeric powder
1 pinch asafoetida
1 t coriander seeds
1 t cumin seeds
1/2 t black pepper
2-3 dried red chili
1/2 t toor dal
2 pods garlic(optional)
1 small tomato
hand full fresh curry leaves
water
salt to taste
1. Strain tamarind pup. Add turmeric, salt and asafoetida; boil in a saucepan for 5-8 minutes or till tamarind smell leaves.
2. Meanwhile blend the remaining ingredients except water to a coarse paste.
3. Stir in the paste to the boiling tamarind water. Let it simmer for 3 minutes. Add 2 cups water. Heat till froth is formed. Remove from heat.
4. Temper mustard and curry leaves in ghee and garnish the rasam.
Serve as soup for appetizer or over hot rice.
lemon size tamarind soaked in 1 cup of water
1/4 t turmeric powder
1 pinch asafoetida
1 t coriander seeds
1 t cumin seeds
1/2 t black pepper
2-3 dried red chili
1/2 t toor dal
2 pods garlic(optional)
1 small tomato
hand full fresh curry leaves
water
salt to taste
1. Strain tamarind pup. Add turmeric, salt and asafoetida; boil in a saucepan for 5-8 minutes or till tamarind smell leaves.
2. Meanwhile blend the remaining ingredients except water to a coarse paste.
3. Stir in the paste to the boiling tamarind water. Let it simmer for 3 minutes. Add 2 cups water. Heat till froth is formed. Remove from heat.
4. Temper mustard and curry leaves in ghee and garnish the rasam.
Serve as soup for appetizer or over hot rice.
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