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Jeera Sathuamuthu/ Cummin Rasam : Indian Food & Cooking Recipes
 

 
Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


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Ingredients

Cooking Instructions





Cumin seed is known as Jeera in Hindi andSeeragam(seer+Agam) in Tamil. Agam means human body; Seer means making ithealthy .That’s why cumin seed is used in most of the Indian dishes on a dailybasis. Cumin seed is very good for digestion and stomach ache. And also itboosts metabolism, , improves memories, removes cold,and cures indigestion. Italso helps removing Vata dosha from the body

According to Ayurveda jeera exhibits thefollowing medicinal properties.

((Shubhrajeeram katu graahi paachanamdeepanam laghu
Garbhashayashuddhikaram ruksham balyamsugandhikam
Tiktham vamikshayaadhmanam vaatam kushtamvisham jwaram


Here is a refreshing rasam for all, try outsomething new.

Ingredients

Tamarind                                 Lemon size
Chopped tomatoes                     1 no.
Grated ginger                             1 tbsp.
Curry leaves                                few
Turmeric Powder                         ¼ tsp.
Asafetida powder                         ½ tsp.
Chopped coriander leaves             for decoration.
Salt                                            totaste

For Sathuamuthu/Rasam Powder

Cumin Seeds                                  1 tbsp.
Curry leaves                                    few
Red chilies                                       2 no.
Tovar dhal                                       1 tsp.

For Tempering
                               
Ghee                                            1 tsp
Crushed pepper & cumin seed         1 tsp.
Hing                                              apinch

Method:

  • Soak tamarind in 1 cup of hot water, squeezeout the juice and discard the pulp. Keep aside. 
  • Using a blender make a coarse powder ofCumin seeds, curry leaves, red chilies and toor dal and keep it aside. 
  • In a sauce pan / eeya sombhu add tamarindpulp,chopped tomato, salt, grated ginger, turmeric powder, asafetida and blended jeera rasampowder bring it to boil until the raw smell of tamarind disappears.
  • Add 1/2-3/4 cup of water, when it begins toboil, switch of the stove.
  • Temper will all seasonings in ghee. Garnishwith fresh coriander, leaves.
  • Rasam can be served with rice or as a soup.


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  Celebrity Chef: Sadhana Padmanabhan
City: Redmond

Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  

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