Jeera Or Cumin Rasam

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 teaspoon tamarind powder
• 1/4 teaspoon turmeric
• 1 -2 chopped tomato
• 3 teaspoons coriander seeds
• 1/4 teaspoon black peppercorns
• 1 -2 teaspoon of raw toor dal
• 1 -2 dried red chili
• 2 teaspoons ghee (optional) or 2 teaspoons vegetable oil (optional)
• 1 1/2 teaspoons cumin seeds
• 30 curry leaves
• 4 cups water
• 2 sprigs cilantro leaves (optional)
• 1/2 teaspoon mustard seeds

Recipe

• 1 boil tamarind, tumeric and tomatoes in water for 5-10 minutes, until the raw taste of the tamerind is gone.
• 2 meanwhile, dry fry, or use 1/2 the oil/ghee to fry the corriander, black pepper, dal and chilis.
• 3 powder the spices in a spice grinder or magic bullet. use a small amount of water if necessary to get it powdered.
• 4 add this spice mix to the soup and boil.
• 5 in the same grinder, liquify the curry leaves and the cumin seeds, again adding water if necessary.
• 6 add this spice mix to the soup and boil again.
• 7 in a very small pan, heat the remaining oil/ghee. add mustard seeds and heat until they pop.
• 8 put mustard seeds and cilantro into the soup and serve.