Thursday, September 18, 2008

My mom's Jeeraga Rasam (Cumin seeds Rasam)

This is my all time favorite. I love all types of rasams that my mom prepares and this tops the list. For years, i didn't even bother to take this recipe from my mom thinking it will be very difficult or time-consuming. That's how knowledgeable and patient i was when it came to cooking! ;-) Over time, i kinda forgot about this rasam. My friend B loves my mom's cooking too and she asked me to get this recipe when my mom was here last time. I was quite surprised on how easy it was, when i took this recipe.






Here's the recipe.

Ingredients :

Toordaal - 1/2 cup (yes, i measured it this time! :-))
Cumin seeds - 2 spoons
Red chillies - 4 (Adj. a/c to your spice level!)
Tamarind - Lemon sized
Turmeric powder - a pinch
Salt to taste
Mustard seeds, hing, curry leaves and cumin seeds for seasoning
Cilantro for garnishing (optional)
Method :
Wash and drain the toordaal. Add the cumin seeds and add some water and soak it for an hour.
Grind the daal, cumin seeds and redchillies with little water into thick paste.
In a pan, add tamarind extract to this paste and add some more water as this thickens pretty fast. Add turmeric powder and salt. Let it boil till the raw smell goes. Add more water if required. Season with mustard seeds, hing, curry leaves and jeera.
Tastes good with Rice and any curry. You can have it as soup also.

5 comments:

Hemabalaji said...

Hey its diffrnt. We do this by frying the dals along with cumin, pepper,red chilli etc and add that to rasam. u r trying something diffnt in all yr stuffs. All the best.

Hemabalaji - chennai said...

Hey its diffrnt. We do this by frying the dals along with cumin, pepper,red chilli etc and add that to rasam. u r trying something diffnt in all yr stuffs. All the best.

nzrants said...

hey I am still like how you were ;-) I still have no patience for elaborate cooking but mum is not here so I can't totally get away without cooking either ! But this rasam looks simple enough so I am going to try it.

ANJALI J. said...

rasam looks so much like a soup.. loved the texture..

Vibaas said...

Hi Hema, Thanks for the comment. I make the rasam like the way you have mentioned. i think that is mysore rasam. This is different.

NZrants, me too cause i dont have a choice ;-)

Anjali, thanks. I made it thicker on purpose ;-)

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