Jeeraga Rasam | Paruppu Thogayal ( Cumin rasam and dal chutney )

jeeraga rasam , paruppu thogayal
jeeraga rasam dal Paruppu thogayal
jeeraga rasam paruppu thogayal

A typical home cure for most ailments , tired bodies, appetite booster, this quintessential combination of jeera rasam with paruppu thogayal is what most grandmas taught in kitchens and passed down generations. A never fail recipe for many health disorders, soothing to body and mind, a must try at least once in a fortnight esp after heavy festival foods and mindless eating of fried and roadside foods .A typical food for patients convalescing after prolonged illness . A typical south indian pick me up for boosting waning appetites. From elders to kids this can be safely added to diets . a roasted appalam can also be added to the menu .

Ingredients for thogayal :

1 tsp ghee for frying dal and spices for dal chutney

1/2 cup toor dal for roasting
1 tsp cumin seeds
1/2 tsp pepper corns
3 nos red chillies
a pinch asafoetida powder

some curry leaves

3 tbsp coconut

pinch of tamrind
salt as needed

to prepare the paruppu thogayal .

add ghee to a hot pan ,
add toor dal, cumin seeds, pepper, red chillies, some curry leaves,
asafoetida powder and roast all these till dal turns golden , crisp and an aroma wafts, remove and cool .
grind the above roasted ingredients with 3 tbsp fresh grated coconut
and very little water, salt and a tiny pinch of tamrind to a smooth thick paste .
Paruppu thogayal is ready .

A.

Ingredients for jeeraga rasam

1.5 cups tamrind water
salt as needed
turmeric powder a pinch
pinch of asafoetida powder
some curry leaves
1/2 tsp mustard seeds for tempering

B.

Ingredients to make the rasam powder /paste

2 tsp toor dal soaked in water for 15 minutes to help in easy grinding
1 tsp cumin seeds
1/4 tsp pepper
2-3 red chillies
pinch of asafoetida powder

Method

1.to prepare the jeeraga rasam , take a suitable vessel, add the tamrind water ,
turmeric powder, salt , pinch of asafoetida powder, some curry leaves
and allow this mixture to boil .

2. to prepare the rasam powder/ paste for jeeraga rasam : grind to a little coarse paste
the ingredients mentioned above in list B .

add the ground jeera rasam paste to the tamrind mixture, and allow to boil slowly ,
reducing flame, the rasam may thicken , so dilute as needed,
adjust salt .
after diluting with little water, allow to boil gently ,
remove the jeeraga rasam from flame just when it begins to froth at sides.

Temper with ghee, mustard seeds to pop, add 1 red chilly , few curry leaves and pour this ghee tempering to hot rasam .
enjoy delicious jeeraga rasam rice with paruppu thogayal .

Below is the recipe with list of ingredients ( repeat )

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Jeeraga Rasam | Paruppu Thogayal ( Cumin rasam and dal chutney )
delicious combination of cumin rasam, jeeraga rasam in Tamil, with paruppu thogayal, a classic pair for the most tired weary bodies recovering after illness, or convalescing patients , kids and elders who lack appetite . Healthy and nutritious, prepare this combination at least once in a fortnight .
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. to prepare the paruppu thogayal , add ghee to a hot pan , add toor dal, cumin seeds, pepper, red chillies, some curry leaves, asafoetida powder and roast all these till dal turns golden , crisp and an aroma wafts, remove and cool .
  2. grind the above roasted ingredients with 3 tbsp fresh grated coconut and very little water, salt and a tiny pinch of tamrind to a smooth thick paste . Paruppu thogayal is ready .
  3. to prepare the jeeraga rasam , take a suitable vessel, add the tamrind water , turmeric powder, salt , pinch of asafoetida powder, some curry leaves and allow this mixture to boil .
  4. to prepare the rasam powder for jeeraga rasam : grind to a little coarse paste the following given below . 2 tsp toor dal ( soaking for 10 minutes helps for easy grinding ) 1 tsp cumin seeds 1/4 tsp pepper corns 2-3 red chillies broken
  5. add the ground jeera rasam paste to the tamrind mixture, and allow to boil slowly , reducing flame, the rasam may thicken , so dilute as needed, adjust salt .
  6. fter diluting with little water, allow to boil gently , remove the jeeraga rasam from flame just when it begins to froth at sides. Temper with ghee, mustard seeds to pop, add 1 red chilly , few curry leaves and pour this ghee tempering to hot rasam .
  7. enjoy delicious jeeraga rasam rice with paruppu thogayl .
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