Jeeraga rasam

Ingredients

Tamarind -1 gooseberry size (soak in a cup of water)
Tomato - 1 medium
Turmeric-1 teaspoon
salt to taste

Roast the below in a teaspoon of ghee and make a paste
Cumin seeds - Jeeragam- 2 teaspoons
Red chilly-2
Tuar dhal - Thuvaram paruppu - 1 tablespoon
Curry leaves- 1 handful







To garnish
Mustard seeds, Fresh coriander leaves and a teaspoon of ghee for seasoning.



Procedure
1. Soak the tamarind in a cup of water.
2. Let us prepare the masala for the rasam.In a kadai add a teaspoon of ghee, first roast the red chillies, add the tuar dhal, then add the curry leaves. At the last add jeera. After adding jeera switch off the stove.We don't want the jeera to overcook.

3. Soak the roasted ingredients in 1/2 cup of water for 15 minutes.

4. Grind this into a smooth paste. Add one more cup of water and keep it aside.

5. Extract the juice from the soaked tamarind . Cut the tomatoes, add salt and turmeric..Let it boil until the tomatoes cook in the tamarind water.

6. Once the raw smell goes, add the ground paste and one cup of water. Let it boil until the froth forms in the center.

7. Season it with mustard in Ghee and garnish it with fresh coriander leaves.