Jeera Rasam
Tamarind - one small lemon size1 Tomato (chopped)
2 tsp Jeera (powdered)
2 tsp Black Pepper (powdered)
1 tbsp Ghee A pinch of Asafoetida
Salt to taste
Mustard seeds and Curry leaves (for seasoning)
Recipe Procedure:
Soak tamarind in water for 5 minutes.
Squeeze out juice and pour into a steel vessel .
Add a glass of water, tomato, salt and asafoetida.
Keep on low heat and boil for five minutes.
Heat 1 tbsp ghee in a pan and add mustard seeds to it.
When the seeds start crackling, add jeera, pepper and curry leaves.
Pour this into the boiling tamarind water.
Add another glass of water to it and keep on low heat.
When it stars foaming, remove from fire.
Serve as soup or with rice.
Squeeze out juice and pour into a steel vessel .
Add a glass of water, tomato, salt and asafoetida.
Keep on low heat and boil for five minutes.
Heat 1 tbsp ghee in a pan and add mustard seeds to it.
When the seeds start crackling, add jeera, pepper and curry leaves.
Pour this into the boiling tamarind water.
Add another glass of water to it and keep on low heat.
When it stars foaming, remove from fire.
Serve as soup or with rice.
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