Cumin-Coriander Rasam
By: Ramya Manja
Published: Friday, January 22, 2010 - 10:51am

Ingredients




2 tablespoons cumin seeds
3 tablespoons coriander
2 tablespoons toor daal*
7 dry red chillies
2 green chillies
pinch of hing and haldi
1 tomato
tamarind
jaggery**
cilantro and curry leaves for garnishing
Tadka Ingredients:
2 teaspoons oil
1 teaspoon mustard seeds
2 split red chillies

Preparation

1 Roast cumin seeds,coriander, red chillies, and toor daal/lentils until a fine aroma oozes out. 2 Blend the dry roasted spices into a fine powder by adding a pinch of Hing and Haldi. 3 Add tamarind water (soak tamarind in a luke warm water for about 20 -30 minutes or microwave tamarind with little water for about 30sec to 1 minute), chopped tomato, chopped green chillies, cilantro, curry leaves and add enough water to get the required consistency. 4 Add a pinch of Haldi and Hing and get the mixture to a boil. 5 When it starts boiling add freshly prepared rasam powder (about 2 Tbsp), jaggery and salt to taste, and let it boil for a 3 to 5 minutes. 6 Put oil in a fry pan, when it gets warm, add mustard seeds. After it sputters add dry red chillies (split into pieces) and hing (if desired) and curry leaves. 7 Add this tadka to the rasam and turn off heat.

About


Rasam is  a South Indian Soup, prepared with tamarind, tomato and other spices. Its eaten with rice or alone as a soup.
Substitutes:
*Or yellow lentils
**Or brown sugar