Jeera Rasam - BM#13 - Week 2 - Day 1

Jeera Rasam - BM#13 - Week 2 - Day 1:

I am herewith again in Blogging Marathon 13 for the second week. I have selected my theme as "7 days of delicious rasam".

Rasam is considered as a south Indian meal, which can be had along with rice or can be consumed as a soup. It’s very good for digestion. In my house, without Rasam my hubby or my son will not have their dinner.

I was going thro’ Wikipedia, Shanthi’sthaligai blog and iyercooks blog. I found this intereting Jeera Rasam. By the name, I thought it should be just adding cumin seeds powder along with rasam powder to make normal rasam. But there was a change in that, and it’s very instant one. Dhal Rasam is made out of cooked rasam and it can be thick or thin. Tomato Rasam is made out of tomato puree and it would be thick. Tamarind Rasam would be thin in consistency. As I never heard of it, thought it would be like tamarind rasam. I went through the post and found it was very interesting and handy also.

Ingredients:

• Tomato – 1
• Tamarind Water (medium consistency) – 5 tsp
• Cumin Seeds – 2 tsp
• Toor Dhal – half of our fist
• Crystal Salt – 1 tbsp
• Rasam Powder – 2 tbsp
• Turmeric Powder – ¼ tsp
• Jaggery – a small piece
• Water – as required

 



 

For seasoning:

• Mustard Seeds – 1 tsp
• Cumin Seeds – 1 tsp
• Curry leaves – few
• Coriander leaves – few

Method:

• Keep all the ingredients ready so that you wouldn’t miss out anything
• Chop the tomato into small pieces

 

• Roast cumin seeds and toor dhal till they turn in color and keep it aside

• Heat oil in a kadai and add tomato pieces to that once the oil becomes hot. Beware of the sizzling sound

• Squeeze the tamarind and pour the water into tomato and leave it to boil

• Coarsely grind cumin seeds and toor dhal 

•  Add it into tomato-tamarind mixture

• Add water as required and leave it to boil till the raw smell of tamarind goes off
• Add rasam powder, turmeric, asafoetida (hing), jaggery and salt allow it to boil so that all these gets mixes well

• Heat oil in a different kadai and once hot add mustard seeds, cumin seeds, curry leaves and put it on the rasam leave it for one more minute by adding coriander leaves along with it.

• Yummy rasam is ready.

 

My rasam was of medium consistency, if needed you can add water as per your requirement. I was happy because all tasted the rasam and told it was good, and the photos came out of little better quality.

Kindly check out what other Blogging Marathoners are up with in BM# 13

Submitting this to my event - Murari - Anniversary - Giveaway - 2012

Dedicating a song "Pyarge agabitite" , new kannada urdu mix song from film Govindaya Namaha to my blog readers.