We have different varities of rasams, like garlic rasam, blackpepper rasam, plain rasam, tomato rasam and inguva chaaru(rasam with asafoetida). These are very few names I have mentioned but there are so many varieties of rasams. Jeera rasam or cumin seeds rasam is another variety. I got the recipe from a vernacular new paper.
For a quick and easy reference I am posting a small video of the recipe also.
Jeera Rasam -- Rasam made with cumin seeds and red lentils.
Ingredients:
- 1 Tablespoon Pigeon Peas/Toor Dal/Kandipappu
- 1/4 Tablespoon Cumin Seeds/Jeera/Jeelakarra
- 3 to 4 Red Chillies
- 10 to 15 Curry Leaves
- 1 Cup Tamarind Juice
- 1 Tomato
- Salt to Taste
- 1 teaspoon Turmeric Powder
- 1 Tablespoon Oil
- 1/2 Teaspoon Mustard Seeds
- 1/4 Teaspoon Cumin Seeds
- 1/4 Teaspoon Fenugreek Seeds
- Fistful of Curry Leaves and Coriander Leaves
Procedure:
- Soak piggeon peas, cumin seeds and red chillies for half an hour.
- Soak tamarind and squeeze the juice and keep it aside.
- Chop one tomato.
- In a blender jar blend the soaked items along with curry leaves.
- Blend them to a smooth fine pasete.
- In a pan add tamarind juice, chopped tomato, salt and turmeric powder.
- Bring this to boil and add the above blended paste to it.
- Allow this to boil for five minutes.
- Heat oil in another pan, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and coriander leaves to it. Allow them to splutter.
- Add this tempering to the rasam.
- Serve Jeera Rasam with hot piping rice.
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