Jeeraka Rasam

Ingredients list for Jeeraka Rasam

• 3 teaspoons Cumin Seeds
• 1 tablespoon Split Pigeon Pea
• 1/2 inch piece Ginger
• 2-3 sprigs Curry leaves
• 1 tablespoon Ghee
• 1 tablespoon Mustard seeds
• 2-3 Whole dry red chillies
• 1 teaspoon Split pigeon pea (toor dal/arhar dal)
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1 teaspoon Jaggery (gur)
• 1 tablespoon Tamarind pulp

Method

1. Grind cumin seeds, peppercorns and ginger to a fine paste. Wash curry leaves and pat them dry. Heat the ghee in a kadai.
2. Season with mustard seeds, curry leaves, whole red chillies and toovar dal. Mix together cumin paste, red chilli powder, turmeric powder, salt and add a cup of water to prevent the masalas from scorching.
3. Cook the masala for two to three minutes. Add three more cups of water and bring to a boil. Add jaggery and tamarind pulp and simmer on slow heat for another four to five minutes. Serve hot.

Nutrition Info