Jeera Rasam

This is a different variety of the Jeera Rasam. My mother in law used to grind together certain ingredients to make this rasam which is low in calories and rich in taste. This is especially recommended for people suffering from cold or an upset tummy.

Ingredients: Tamarind - 1 lemon sized ball; Toor Dal - 2 tsp; jeera - 3 tsp; coriander / dania seeds - 2 tsp; curry leaves - a few; pepper balls - 1 tsp; red chilli - 1; turmeric powder - 1/2 tsp; sambar powder - 1/2 tsp; asafoetida - 1/2 tsp; mustard seeds - 1 tsp; ghee - 1/2 tsp; salt - to taste

Method:

• Pour hot water on the tamarind and set aside for 5 mins. Make a paste of tamarind. Pour this extract into a thick bottomed pan.
• Soak 5 - 6 curry leaves, 1 red chilli, 2 tsp toor dal, 2 tsp jeera, 1 tsp pepper, 2 tsp coriander seeds in a little hot water and let soak for 15 mins. Grind into a paste and add to the tamarind extract.
• Add 1/2 tsp turmeric powder, 1/2 tsp asafoetida, 1/2 tsp sambar powder to the extract and let boil for 5 minutes. Add salt.
• Heat ghee in a pan, add mustard and jeera seeds. When they splutter, add curry leaves and pour this into the tamarind extract.
• Serve hot with rice and roasted pappad.

Variation: If you need a quick rasam and do not have the time to grind, just use pepper, jeera, chilli and coriander powder. That would taste slightly different from the above version.