Jeera tuvaram paruppu rasam | Jeera rasam
Jeera rasam, a south-indian style tomato soup, flavored with an extra dose of cumin. Jeera rasam uses less tamarind and more of cumin flavor, that gives the rasam much needed zing during the flu season.
Servings 5
Calories
Ingredients
- 2 teaspoon Tuvar dal/Split pigeon peas/tuvaram paruppu
- 1 tablespoon cumin seeds/jeera
- 1 tsp coriander seeds
- 2 nos medium sized ripened tomatoes
- 10 grams tamarind small marble-sized ball
- 1 inch ginger, cut into small pieces
- 1 no green chili optional, i didnt add
- 3 slices fresh coconut or 2 tablespoon grated coconut
- 1½ teaspoon homemade rasam powder
- 1 teaspoon salt or to taste
- ⅛ teaspoon hing/asafoetida
- few curry leaves
- fresh coriander leaves for garnish
Tempering
- 2 teaspoon oil/ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns, freshly pounded
- 2 nos red chili crushed, optional
Instructions
- Soak tuvar dal, cumin seeds, coriander seeds and tamarind given under ingredients in plain water for atleast 20 minutes.
- Take the soaked ingredients along with the water into a mixer. Add chopped tomatoes, ginger, curry leaves and coconut slices. Grind it to a fine paste. Add ¼ cup water if needed.
- Take the ground paste into a heavy bottomed sauce pan. Add a cup of water to the mixer, wash and add it back to the sauce pan. Add rasam powder, salt, hing and turmeric powder. Allow this to boil in a medium flame, until the rawness of the rasam powder escapes. This will take around 10-15 minutes.
- Once the rawness escapes, top the rasam with 1.5 cups - 2 cups of water. Reduce the flame and allow it to froth.
- Heat a small tadka pan with oil given under tempering, splutter mustard seeds, cumin, add crushed red chilies and pounded fresh pepper, pour this sizzling tadka over the rasam and garnish with fresh coriander leaves.
- Serve this zingy rasam with steaming hot rice and a drizzle of ghee for a comforting meal.