HomeBEGINNERS/LEARNER'S/RECIPES JEERIGE SAARU/CUMIN SEEDS RASAM
23 January, 2019

JEERIGE SAARU/CUMIN SEEDS RASAM

Posted in : BEGINNERS/LEARNER'S/RECIPES, Saaru| Saru| Rasam| on by : Divya Suresh

I would like to call this saaru/rasam as digestive saaru or soothing saaru. A very simple yet flavorful saaru/rasam recipe which we would like to relish on any day-any time mixed with hot steaming rice, along with any kind of sihi palya like huralikayi Palya , Sihi genasina Palya  , Cabbage green peas Palya , maragenasina Palya , Beetroot-chickpeas Palya , Raw papaya Palya , Cabbage palya , Beetroot Palya

Please do check other saaru/rasam recipe on my blog here – menasina saaru , Pineapple saaru , Potato saaru , menthyada/fenugreek seeds saaru , Palak/spinach saaru , Carrot saaru , Pudina/mint saaru , Nimbe/Lemon saaru , neer saaru , huruli kattina/horse gram saaru , menthya soppina/methi leaves saaru , Kerala rasam , RASAM/SAARINA PUDI/POWDER

Ingredients :

  • Water – 2&1/2 to 3 cups
  • Tomato – 1 big
  • Tamarind – 1 tbsp
  • Hing – 1/4 tsp
  • Curry leaves – few
  • Salt to taste
  • Jaggery – 2 tbsp

To roast and grind :

  • Coriander seeds – 1/2 tbsp
  • Split bengal gram/chana dal – 1/2 tbsp
  • Pigeon Pea/arahar dal – 1/2 tbsp
  • Black pepper corns – 1/2 tsp
  • Whole red chili (guntur/spicy) – 1

Others :

  • Turmeric powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Curry leaves – 1 string

For tempering :

  • Ghee – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Whole red chili (byadigi/mildly spicy) – 1
  • Cumin seeds – 3/4 tsp

PROCEDURE :

  • Soak tamarind in 1/2 cup of water for 10 to 15 minutes, then squeeze the juice, add in 1/2 more cup of water, chopped 1/2 portion of the tomato, hing, curry leaves and jaggery, keep on the heat and bring it to boil
  • Meanwhile roast all the ingredients listed below the heading ‘to roast & grind’ well till light brown, cool a bit, transfer to the mixie jar, add in little water, remaining half portion of the tomato and grind into a fine paste, Now to the same ground mixture add in all the ingredients listed below the heading ‘others’, grind again and pour this ground paste to the boiling water
  • Add in 1&1/2 to 2 cups of water and salt to the above and allow it to boil well, then remove from the heat
  • Prepare the tempering, Pour it on the prepared saaru/rasam and enjoy with hot steaming rice