JEERA RASAM(JEELAKARA RASAM)

PRAPARATION TIME:15 MIN

INGREDIENTS:

Handful toordal

2 tspn jeera(cuminseed)

1/2 spn corainder powder

small piece of dry coconut

1/8 tspn turmeric

corainder leaves

salt to taste

4 redchillies

lemon size lemon(soaked in a water about15 min)

small piece of jaggery

1/2 tomato(optional)finley chopped.

seasoning:

mustard

cuminseeds

few springs curry leaves

pinch of hing.

1/2 whole red chilli.

PROCEDURE:

1.Take a bowl add toordal,cuminseeds,corainder powder,piece of coconut,turmeric,

redchillies,water boil in a cooker for 2 whistles.

2.After boiling let it cool down for a while blend in a mixie jar and make a fine paste.

3. Take tamarind pulp add to the above mixture.for this make a tadka add 1 tspn oil

add mustard,cuminseeds,curryleaves ,pinch of hing ,redchilli fry well then add salt

jaggery chopped tomatoes add required amount of water place a lid boiled for 15 to 20

min add corainder leaves and switch off the stove.

Now tasty,wonderful jeera/jeelakara rasam is ready to eat for

rice.This is good digestion for health. i hope you enjoy this recipe.