164. Cumin Rasam🔗

165. Jaggery And Tamarind Rasam

Cumin Seed - ⅛ palam

Method :

• 1. Pour pure water in a 1 and ½ padi water holding capacity lead coated vessel. Soak cumin seeds in 1/8 padi water.
• 2. Fry pepper pods, red chillies and coriander seeds, separately in ghee. Then grind it with the soaked cumin seeds using the same water.
• 3. Mix this with the 1 padi water kept aside. Boil this with the salt. Dissolve the tamarind in water, remove the seeds and pour this into the rasam.
• 4. Use the 22nd seasoning method to season the rasam. Add ghee, fenugreek and cumin seeds for seasoning.

Ingredients :

• 1. Dissolve tamarind in pure water and remove the seeds. Add salt and jaggery to the tamarind juice and boil it.
• 2. Fry curry leaves in slow fire and add it to the rasam. When the rasam boils and thickens, season it. Follow the procedure of 22nd seasoning method.
• 3. Use ghee, red chillies and mustard for seasoning. Remove from fire. Dissolve asafoetida in water and pour it into the rasam.