CUMMIN SEED RASAM

Preparation Method :

• Soak jeera and thoor dal for 15 minutes and roughly grind with half the curry leaves.
• Extract tamarind juice.
• Add sambhar powder and salt to the tamarind extract and pressure-cook for one whistle.
• Melt ghee and splutter mustard seeds and add the rest of the curry leaves to the cooked mixture.
• Now add the roughly ground jeera and dal paste to the rasam mixture.
• Stir the mixture with a ladle, and add a 200 ml of water, and taste.
• Add more if required. Allow it to cook in medium fire.
• Serve hot and diluted with rice or as soup.