Jeera/cumin Rasam

I made parupu Thogayal/Tuar dal dip and it goes really well with Jeera Rasam.So here is my recipe for Jeera Rasam/ seera saathumudhu

Ingredients:
To grind:
Tuar dal:1 tbsp
Jeera/cumin:1 tbsp
coriander seeds:1/2 tbsp
peppercorns/Milagu:5-6
Tomato:1 small piece(a small cut piece optional)
Curry leaves:5-6
For Rasam:
tuar dal-1 tsp(boiled,optional)
Tamarind :1 tsp(paste) or a small lemon size
Turmeric:1 tsp
Asafoetida/hing:1tsp
For Tempering:
ghee/oil
curry leaves
mustard seeds

How to make it:

1. Soak the 'To grind' ingredients for about 10 minutes and grind them together with water into a coarse paste.
2. Next, Boil tamarind paste in a cup of water along with turmeric,hing,curry leaves till the raw smell fades away.
3. Pour in the ground paste and let it boil for a few minutes and add two cups of water along with salt and boiled tuar dal.
4. Sputter some mustard seeds and curry leaves and pour it on top of the Rasam. 

Have it along with rice and parupu thogayal/dip It will be amazing!


"The woods are lovely, dark and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep....."
--ROBERT FROST