Jeera Rasam

Jeera rasam which is familiar to many is very tasty and is tastes great when you are recuperating from fever / when you are down with a cold and flu. This tastes better when cooked in eeya sombu. 

Preparation Time : 10 minutes
Cooking Time : 25 minutes
Serves : 2

Ingredients
Tamarind - 1 small amla size
Tomato - 1, chopped into cubes
Salt - to taste
Asafoetida - 1/2 tsp
Curry leaves - a few

To grind

Cumin Seeds - 2 tbsp
Toor Dal - 1/2 tbsp
Red Chilli - 4

(OR)

Jeera Rasam Powder - 2 tsp (full)

To Temper

Ghee - 1/2 tbsp
Mustard - 1 tsp

Procedure

1. Extract tamarind juice into the eeya sombu / a vessel
2. Add salt, curry leaves, tomato and asafoetida
3. Dry roast all the ingredients to grind and grind into a smooth paste.
4. When the raw smell of tamarind is gone and the tomatoes have cooked well, add the ground paste and allow to boil once.
5. Heat ghee in a tadka pan, add the mustard, when it splutters, add to the rasam. 

6. Hot jeera rasam is ready to have.