Jeeragam Rasam

Below recipe by swasthi

Ingredients for preparing Jeeragam Rasam

• 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

Steps for preparing Jeeragam Rasam

1. Soak the dal and cumin seeds in half a cup of hot water for 15 minutes; when they get soft, grind them with half of the curry leaves. Keep the Cumin paste aside.

2. In a deep bottomed vessel, take tamarind pulp, turmeric powder, rasam or sambar powder, chopped garlic and salt along with 2 cups of water. Then bring this to a boil; simmer for 10 to 12 minutes until the raw smell of tamarind goes.This forms the base of Jeeragam Rasam.

3. Now add Cumin paste from step 1 and a cup of water. Adjust the consistency of rasam as per your taste by adding more or less amount of water.

4. Boil rasam on a low flame for few minutes until it becomes frothy, switch off the flame.

5. Now it is time to temper the spices. Heat oil or ghee in a pan and add in mustard seeds. When they sizzles, add the broken dry red chillies and the remaining curry leaves and stir for few seconds.

6. Pour this over the hot rasam.

7. Garnish the rasam with finely chopped coriander leaves.

8. Serve Jeeragam Rasam accompanied with rice and pappad.