Rasam is always a comfort food or me.I make a lot of varieties and this one is my favourite.Mostly I make it when anyone has cold and cough and headache at home. Tastes great with hot rice and ghee. It is an authentic easy to make recipe and tastes great wnen unwell.You can make rasam powder , but many make rasams with sambhar powder only and top it with cumin and pepper powder.I will later post a recipe of how to make jeera rasam paste in my blog some time later.Scroll down to the recipe of a tasty inviting rasam and do try and let me know.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
Ingredients
- Tamarind gooseberry a shaped ball
- 1 tomato
- 1/2 tsp cumin powder
- 1/2 tsp black pepper powder
- to taste salt
- 1 pinch asafoetida
- 1 tsp Sambhar Powder
- 1 Sprig curry leaves
TO TEMPER
- 1/2 tsp mustard
- 1/2 tsp cumin
- 1/2 tsp ghee
- A Few curry leaves
Ingredients
TO TEMPER
|
|
Instructions
- Soak tamarind in water and take it's extract.Add chopped tomato.
- Add sambhar powder salt and asafoetida.Bring to a nice boil.
- When it boils add black pepper powder.
- Then cumin powder.
- In a small pan add ghee and oil and temper with mustard and cumin.Add curry leaves too.
- Transfer the contents to rasam mixture.
- Jeera Rasam is ready.
- Serve with hot rice and any curry.
Recipe Notes
Notes
You can add rasam powder in place of sambhar powder.
Add freshly grounded pepper and cumin for extra taste.
Use ghee for tempering.
