Jeera / Cummin Seeds is a readily available spice in every Indian kitchen. I wonder whether people are aware of its health benefits. It improves digestion, rectifies digestive disorders, Jeera Kashayam is good for tummy ache, and also to know whether it is actual labour pain or false, it increases blood cell formation, reduces gas and increases appetite, attributes to the glow of the skin, aids in common cold and helps kidney to function properly. This simple Jeera Rasam can be drunk like a soup too. Lot of curry leaves are used in this rasam, which is again very good for stomach disorders , digestion and improves hair growth.
Sambar powder - 1tsp
Hing - 1 solid piece
Salt to taste
For soaking and grinding
Jeera - 2 tsps
Tur dhal - 2 tsps
Black pepper - 1/2 tsp
For Seasoning
Ghee - 2 tsps
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Curry leaves 2 handfuls, one to grind along, and one, to season.
Recipe Cuisine: South Indian; Recipe Category: Rasams/Lunch
Prep time: 15 mts; Cooking time: 25mts
Serves 4
Ingredients for soaking for half an hour
Ingredients for grinding put in the blender jar, along with curry leaves
Ground paste
Fill upto the vessel level, this ground paste mixed with water. Switch off when it becomes frothy.
Seasonings with curry leaves, in ghee
Allow to settle down for some time, you will get crystal clear rasam for drinking.
Jeera is called "சீரகம்" in Tamil. "அகம். " means, inside our body, "சீர்" means, making it alright.
Ingredient
Tamarind paste - 1 tsp, mixed with 4 cups water
Tomato - 1, chopped fineSambar powder - 1tsp
Hing - 1 solid piece
Salt to taste
For soaking and grinding
Jeera - 2 tsps
Tur dhal - 2 tsps
Black pepper - 1/2 tsp
For Seasoning
Ghee - 2 tsps
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Curry leaves 2 handfuls, one to grind along, and one, to season.
Recipe Cuisine: South Indian; Recipe Category: Rasams/Lunch
Prep time: 15 mts; Cooking time: 25mts
Serves 4
Ingredients for soaking for half an hour
Mix tamarind paste to water, add chopped tomatoes, sambar powder, hing and salt to taste, allow to boil.
Ingredients for grinding put in the blender jar, along with curry leaves
Ground paste
Add water to the ground paste
Rasam would have boiled and reduced to half.
Fill upto the vessel level, this ground paste mixed with water. Switch off when it becomes frothy.
Seasonings with curry leaves, in ghee
Pour on top of the Rasam.
Allow to settle down for some time, you will get crystal clear rasam for drinking.
* I have had this Rasam in Annalakshmi Restaurant, where they add tomatoes. Since Tomatoes is also good for health, I add that too nowadays.
*Can be stored in refrigerator after cooling down and used for 3-4 days.
Categories: Rasams
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