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 .
Servings Prep Time
5 10minutes
Cook Time
15minutes
Servings Prep Time
5 10minutes
Cook Time
15minutes
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 .