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:
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
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:
- Soak the 'To grind' ingredients for about 10 minutes and grind them together with water into a coarse paste.
- Next, Boil tamarind paste in a cup of water along with turmeric,hing,curry leaves till the raw smell fades away.
- 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.
- 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
I always love any type of rasam anytime, this looks very yummy.
ReplyDeleteThank you so much .Yup it did come out well today :)
ReplyDelete