Categories: saaru/Rasam

Ingredients

• ■Red Gram (Thuvaram Parippu, Arhar Dal, Toor Dhal) – 3 tsp
• ■Cumin Seeds (Jeeragam, Jeera) – 2 tbsp
• ■Curry leaves (Kariveppila, Kadipatta, Karipatha) – 2 stalk
• ■Thick Tamarind Pulp (Puli, Imli) – 1 tbsp
• ■Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
• ■Rasam or Sambar powder – 1/2 tsp
• ■Salt to taste
• ■Garlic (Veluthulli, Lahsun) – 3 to 4 cloves (Optional)
• ■Oil or Ghee – 1 tsp
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 2 no
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tsp

Directions

1. Soak the Dhal and Cumin Seeds in half a cup of hot water for 15 minutes and grind it with half of the Curry Leaves. Keep the Cumin paste aside.

2. Mix the Tamarind Pulp, Turmeric Powder, Rasam or Sambar Powder, chopped Garlic and Salt in a vessel with 2 cups of water and boil it for 5 minutes. This forms the base of Jeeragam Rasam.

3. Heat Oil or Ghee in a pan and splutter the Mustard Seeds. Then add the broken Dry Red Chillies and the remaining Curry Leaves and stir for few seconds.

4. Mix this to the Jeeragam Rasam base prepared in the step 2.

5. Now add Cumin paste from step 1 and a cup of water.

6. Boil Jeeragam Rasam in a medium flame for a few minutes or until it becomes frothy.

7. Garnish Jeeragam Rasam with Coriander Leaves.

8. Jeeragam Rasam is now ready to serve.

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