01
Jeera Rasam
With Rice
Jeera - cumin, rasam - essence, juice, or extract
A warm, homely rasam flavoured with roasted jeera.
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AMMAMMA'S NOTES.
Red CHilli
1 piece
Pepper powder
1/4th spoon
cumin seeds
1/4th spoon
toor dal
1/2 spoon
Mustard seeds
a little
Rasam powder
1/4th spoon
Ghee
1 spoon
01
In a vessel, take tamarind pulp, turmeric, salt, and 1/4th spoon rasam powder. Let it all boil for 5 minutes.
02
In another cup, take toor dal, red chili, pepper, and 1/4th spoon cumin. Pour some water, and soak for half an hour.
03
Grind it in a mixer, and add the masala to boiling pulp.
04
Add some water, and let all of this boil for a few minutes, and remove from stove.
05
In a pan, add ghee, and heat. Add mustard seeds, and once it splutters, add 1/4th spoon cumin, and curry leaves, and add this to the rasam.
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Rasam - essence, juice, or extract
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HOT RASAM AND A CURRY WAS ALL I EVER NEEDED TO FUNCTION. SHE KNEW I WAS PICKY ABOUT THE RICE I HAD WITH IT, SO SHE'D SKIM THE TOP LAYER OF PRESSURE-COOKED RICE FOR ME, SERVE CURRY IN A CUP, AND — AS IF RASAM ALONE WASN'T ENOUGH — MAKE ONE EXTRA SPECIAL DISH THAT DAY, A PAYSAM OR A SWEET (BECAUSE RASAM WASN'T FANCY ENOUGH).
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026