Name: Jeeraga rasam recipe by Vimala Sethuraman at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Pressure cooked dal 1tbs; Tamarind juice (thin) 1/2cup; 1 teaspoon tomato; 1/2 teaspoon sambar powder; Next main igredients to be powderd coarsely and kept ready; 1 teaspoon jeera cummin seed; 1 tspthoor dal,; Salt to taste; 3 to 4 peppercorns

Ingredients Serving: 2

Pressure cooked dal 1tbs
Tamarind juice (thin) 1/2cup
1 teaspoon tomato
1/2 teaspoon sambar powder
Next main igredients to be powderd coarsely and kept ready
1 teaspoon jeera cummin seed
1 tspthoor dal,
Salt to taste
3 to 4 peppercorns

Instructions

First boil the tamarind juice with the tomatoes chopped finely. Add sambar powder and salt with a pinch of asafoetida .
After 5 minutes when the raw smell of sambar powder and tamarind juice leaves, add the ground jeera powder.
Let this boil for 2 to 3mts. Add the cooked dal, after a few second pour a cup of water. Leave this on low flame untill a froth starts forming. Turn on flame so that the rasam will not overflow.
For seasoning in coconut oil add a teaspoon of ghee. Let the mustard seed and jeera splutter. Add curry leaves, pour it on top of therasam at the final stage when it the froth forms.

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