Jeerige Menasu Rasam is a South Indian soup flavored with cumin seeds and pepper . We have a huge variety when it comes to Rasams and I am a big fan of these light soups .
After a drooling April Mega Marathon with Explore your flavours , and with a hectic schedule at home front I decided to post for two weeks . Fortunately I have a very rich draft section so I could easily do two weeks .
This week I shall be posting Regional Cuisine from a Country and I naturally chose India . I shall be posting Udupi Cuisine on all three days .
While I made this Udupi spread PJ was the one to help me finalise the menu and share most recipes . I was aware of Udupi restaurants but never knew they had such a wide and flavourful spread . It is interesting to know that this cuisine is totally satvik . It does not contain any non vegetarian dishes , so much so that the food is made without onions and garlic .
Today’s Rasam or Saaru as called in the local language is flavored with cumin and pepper. This is the first time I made this Saaru and ever since I am addicted to it . The peppery taste is so good for cold and cough and the taste is absolutely stunning . Check out for yourself .
Jeerige Menasu Rasam
1 tsp ghee
1 tbsp cumin seeds
1 tbsp peppercorns
1 tomato , large
Tamarind , small gooseberry sized ball
Few curry leaves
Pinch turmeric powder
Salt to taste
Coriander leaves for garnish
1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Heat ghee in a pan .
Add cumin and peppercorns .
Roast till cumin sizzles and the pepper starts popping .
Remove from heat .
Let cool and crush in a blender or in a mortar and pestle to a fine powder .
Pressure cook the tomato in little water for 1 whistle .
When cool to handle , remove the skin and mash it .
Add the tamarind and curry leaves .
Add asafoetida , cumin pepper powder.
Add 2 cups water and let it come to a rolling boil.
Add turmeric and salt and boil for another 2-3 minutes .
Add coriander leaves.
Temper the rasam with cumin , mustard and asafoetida.