Jeera rasam is a simple one which i make on a lazy weekends or sometimes when i make Parrupu usili i make this simple rasam. Jeera rasam is a traditional rasam which is made with jeera and cumin seeds as the main ingredients. This rasam doest not include any cooked dal.
Last weekend i made jeera rasam and kovakkai curry for lunch. Check out my Kalyana rasam and Pineapple rasam recipe.
- Soak the toordal in water for 15 mins.
- After 15 mins. discard the water and grind it into a smooth paste with pepper and cumin seeds.
- Grind the tomato separately into puree and keep it in a vessel.
- Take 1/2 cup of tamarind extract by soaking a small goose berry size of tamarind in water.
- Add this to the tomato puree.
- Add salt and turmeric powder.
- Allow this mixture to boil for 7-9 mins.
- Meanwhile add 1 cup of water to the ground cumin seed,pepper and toor dal mixture and keep it aside.
- Add this to the boiling tomato and tamarind mixture.
- Do not allow it to boil.
- Switch off the flame when it is frothing up.
- Add ghee to a frying pan and temper with mustard seeds.
- Transfer it to the rasam and add curry leaves and coriander leaves to this.
- Do no add asafoetida(hing) to this rasam, as it will suppress the flavour of the pepper and jeera.
RECIPE FOR KOVAKKAI CURRY.
Kovakkai curry recipe
Preparation Time : 20 mins | Cooking Time : 25 Mins |Serves: 2-3
Kovakkai | tindora 300 gms
Sambar powder 1-2 tsp
Turmeric powder 1/4 tsp
Salt as needed
Oil 1 tbslp
Mustard seeds 1/4 tsp
- Cut the kovakkai into round circles.
- Heat oil in a kadai and add the mustard seeds.
- When it crackles throw in the sambar powder,turmeric powder and salt.
- Just saute for few seconds.
- Now add the kovakkai to this and mix well,so that the masala coats well with the curry evenly.
- Cook in a medium flame by stirring it often till it turns into a light brown colour.
- It took 20 mins for me to make this.
- Do not cover and cook
- Transfer to a serving bowl.
- Sambar powder can be replaced with red chilli powder.