JEERAGA RASAM : METHOD :1
Ingredients : Tamarind - 1 medium lemon size, salt, curry leaves, sambhar powder - 2 tspn, katti perungayam - 1 katti, jeeragam - 1 tablespoon, tur dhal (thuvaram paruppu) - 1 spoon, ghee little to splutter kadugu and curry leaves.
Preparation :
1. Soak tamarind in hot water and take the puree. Or use tamarind as it is.
2. Add salt, 1 katti perungayam, 2 tspn of sambhar powder and curry leaves and mix well. For this rasam, we dont add tomato.
3. Boil it for 5 to 7 mins.
4. Make a paste of 1 tbspn of jeeragam and 1 tspn tur dhal in little water and add it to the boiling rasam. Add more water to the required level. Altogether 4 tumblers of rasam can be made for this measurement. So check when adding water to avoid it becoming more watery and less tasty.
5. Switch off when yellow froth appears on top. Do not boil it.
6. Splutter 1/2 spn of kadugu and little curry leaves in 1 spn of ghee and garnish rasam. No need to add coriander leaves or cooked tur dhal water for this rasam.
METHOD :2.
Upto point 3 said above is the same.
4. Add 1 tspn of tur dhal to the rasam in the beginning itself when boiling.
5. After it boils for 6.7 mins, add the required amt of water and allow the yellow froth to appear on top and do not boil.
6. Coarsely powder jeeragam and 5 nos. of pepper and splutter it along with kadugu and curryleaves in 1 tspn of ghee and transfer it to the prepared rasam
Ingredients : Tamarind - 1 medium lemon size, salt, curry leaves, sambhar powder - 2 tspn, katti perungayam - 1 katti, jeeragam - 1 tablespoon, tur dhal (thuvaram paruppu) - 1 spoon, ghee little to splutter kadugu and curry leaves.
Preparation :
1. Soak tamarind in hot water and take the puree. Or use tamarind as it is.
2. Add salt, 1 katti perungayam, 2 tspn of sambhar powder and curry leaves and mix well. For this rasam, we dont add tomato.
3. Boil it for 5 to 7 mins.
4. Make a paste of 1 tbspn of jeeragam and 1 tspn tur dhal in little water and add it to the boiling rasam. Add more water to the required level. Altogether 4 tumblers of rasam can be made for this measurement. So check when adding water to avoid it becoming more watery and less tasty.
5. Switch off when yellow froth appears on top. Do not boil it.
6. Splutter 1/2 spn of kadugu and little curry leaves in 1 spn of ghee and garnish rasam. No need to add coriander leaves or cooked tur dhal water for this rasam.
METHOD :2.
Upto point 3 said above is the same.
4. Add 1 tspn of tur dhal to the rasam in the beginning itself when boiling.
5. After it boils for 6.7 mins, add the required amt of water and allow the yellow froth to appear on top and do not boil.
6. Coarsely powder jeeragam and 5 nos. of pepper and splutter it along with kadugu and curryleaves in 1 tspn of ghee and transfer it to the prepared rasam
