Monday, March 31, 2014

Jeerige Saaru | Jeera Rasam | Cumin seeds Rasam: No onion, no garlic recipes!!


jeerige saaru

This quick rasam makes your taste buds jump with joy. It is a burst of flavors in your mouth. On a sick day, when my taste buds refuse any food, I make this rasam & relish it. Try it and you won't be disappointed!

Preparation Time: 5 mins
Cooking Time: 15 mins
Serves: 3-4


Ingredients: 
For the rasam:
Water: About 2 cups, more or less
Jaggery: 1 tsp
Tamarind extract: 1 tsp
Salt: As needed
Spice powder: 1.5 tbsp

For the spice powder:
Cumin seeds: 2 tsp
Coriander seeds: 1 tsp
Urad dal | Black dal: 1 tsp
Pepper corns: 6-8 nos
Dry red chili: 2 nos
Oil: 2-3 drops

For the tempering:
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 4-6 nos, torn
Asafoetida: a big pinch



Method:
For the spice powder:

Add the oil in a small pan. When oil is hot, throw in the cumin seeds & roast on a low heat until they leave out a nutty aroma.
When cumin seeds are golden brown, add the urad dal, and roast again till dal turns golden brown. 
Add the coriander seeds, dry red chili, pepper corns & roast again on a low heat.

Allow the roasted spices to cool down. Once cool, make a coarse powder of the spices & store them in a air tight container.

For the rasam:
Add water to a sauce pan. Throw in the spice powder, salt, jaggery, tamarind paste & boil the water for about 10-15 mins on medium heat.

Heat oil in a small pan. When oil is hot, throw in the mustard seeds followed by curry leaves. When leaves wilt, turn off the heat & add the asafoetida. Add this tempering to the boiling rasam & quickly cover the rasam with a lid. The tempering gets trapped in the rasam & hence enhances the flavor of the rasam. 
Serve the rasam hot with rice & a side dish or with fritters/papad etc.


Notes:
Make the spice powder in small batches to retain the freshness & the aroma of the powder.