I love rasam . Rice , rasam and papadam is a perfect combo for me when weather is little cold or when it is raining. And one day i came across this jeera rasam in Viji Varadharajan's book Samayal and liked it.It uses sambar powder instead of regular rasam powder with a little overdose of jeera. Its a digestive so very good to start a meal like a soup in my case i usually end my meal with rasam and rice. I modified the recipe to suit mine and my family's taste.
Water - 2 cups
Sambar Powder - 11/2 tsp ( please note not rasam powder)
Tamarind pulp - 1 tsp or a marble size , soaked in hot water.
Toor Dal - 1 tbsp or any split lentil of choice
Cumin Seeds - 2 tsp
For Tempering :
Mustard Seeds - 1/4 tsp
Cumins Seeds - 1/4 tsp
Curry Leaves - a few
Hing Pw - 1/4 tsp
Dry Red Chilli - 3
Oil - 1 tsp
1. Soak dal and cumin in warm water for 20 minutes.
2. If using tamarind soak it to separately for 20 minutes .
3. Grind dal and cumin with 1/4 cup of water.
4. Mix dal and cumin paste in 2 cups of water.
5. Add to it sambar powder, salt and keep on fire.
6. Simmer for 10 minutes and keep aside.
7. Heat oil and add hing and mustard seeds.
8. When mustard pops add cumin , red chilli , curry leaves .
9. Cook for 30 sec and pour over the cumin water.
10. And you are ready to serve.