JEERA RASAM RECIPE AND KOVAKKAI(TINDORA) CURRY

Jeera rasam is a simple one which i make on a lazy weekends or sometimes when i make Parrupu usili i make this simple rasam. Jeera rasam is a traditional rasam which is made with jeera and cumin seeds as the main ingredients. This rasam doest not include any cooked dal.
  Last weekend  i made jeera rasam and kovakkai curry for lunch. Check out my Kalyana rasam and Pineapple rasam recipe.

Jeera rasam recipe

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 3-4

     Tomato   1
     Thin tamarind extract   1/2 cup
     Toor dal  1 tblsp
     Pepper  1 tblsp
    Cumin seeds(jeera rasam)  1 tsp
    Ghee   1 tsp
    Turmeric powder   1/4 tsp
    Salt  as needed
    Coriander leaves  few
    Curry leaves  few
    Mustard seeds  1/4 tsp 
     

Method:

• Soak the toordal in water for 15 mins.
• After 15 mins. discard the water and grind it into a smooth paste with pepper and cumin seeds.

• Grind the tomato separately into puree and keep it in a vessel.

• Take 1/2 cup of tamarind extract by soaking a small goose berry size of tamarind in water.
• Add this to the tomato puree.
• Add salt and turmeric powder.
• Allow this mixture to boil for 7-9 mins.
• Meanwhile add 1 cup of water to the ground cumin seed,pepper and toor dal mixture and keep it aside.

• Add this to the boiling tomato and tamarind mixture.
• Do not allow it to boil.
• Switch off the flame when it is frothing up.

• Add ghee to a frying pan and temper with mustard seeds.
• Transfer it to the rasam and add curry leaves and coriander leaves to this.

Note:

1. Do no add asafoetida(hing) to this rasam, as it will suppress the flavour of the pepper and jeera.

RECIPE FOR KOVAKKAI CURRY.

Kovakkai curry recipe

  Preparation Time : 20 mins | Cooking Time : 25 Mins |Serves: 2-3

     Kovakkai | tindora  300 gms
     Sambar powder  1-2 tsp
     Turmeric powder   1/4 tsp
     Salt   as needed
     Oil   1 tbslp
     Mustard seeds   1/4 tsp

Method:

• Cut the kovakkai into round circles.

• Heat oil in a kadai and add the mustard seeds.
• When it crackles throw in the sambar powder,turmeric powder and salt.
• Just saute for few seconds.

• Now add the kovakkai to this and mix well,so that the masala coats well with the curry evenly.

• Cook in a medium flame by stirring it often till it turns into a light brown colour.
• It took 20 mins for me to make this.
• Do not cover and cook
• Transfer to a serving bowl.

• Sambar powder can be replaced with red chilli powder.