Jeera (Cumin) Rasam

I am always on the lookout for different rasam recipes since we make it so often at home.  And this one (Jeeraga Rasam ) on Spices and Aroma seemed interesting since it did not involve cooking of the pulse/dal.   A spice powder that can be made and stored to make this tasty rasam in quick time for a meal in a hurry.

                                             
Ingredients:
For the spice powder - Use these proportions and make larger quantity .  I prepared half the amount  and made the rasam.  I still have another portion that I can use !

Cumin seeds (Jeera ) 1/4 cup
Red gram dal (tuvar dal) - 1/4 cup
Coriander seeds (dhania) - 1/2 cup
Red chiles (dry) - 4-6

Dry roast all these ingredients and make a fine powder.  Store in a clean dry jar.

Making of rasam:
Ghee / Oil - 1 tbsp ( for better flavour use ghee - this is applicable for any rasam )
Mustard seeds - 1 tsp
Cumin seeds - 1/4 tsp
Asafoetida - a large pinch
Curry leaves - many
Ginger - finely chopped - 1"
Tomato - medium - 1 - finely chopped
Jeeraga rasam powder - 2-3 tbsp
Turmeric powder - 1/2 tsp
Chilie powder - 1 tsp (optional) - I did not use it
Tamarind paste - 1 tbsp ( or soak lemon sized in warm water and get a thick extract)
Salt to taste
Coriander leaves - garnish
Water - at least 2-3 cups

Take a vessel.  Heat the ghee.  Add the mustard, and allow  to splutter.
Then the jeera, asaofetida.  Sauté
Follow with curry leaves and chopped ginger.  Sauté again
Add the turmeric powder, jeeraga rasam powder, red chilie powder
Sauté
Add the tamarind powder and salt.
Bring to a boil and simmer for about 10-15 minutes.
Garnish with coriander
Serve with hot rice.

Enjoy.