432: Jeera Sathuamuthu/ Cummin Rasam

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

According to Ayurveda jeera exhibits the following medicinal properties.

((Shubhrajeeram katu graahi paachanam deepanam laghu

Garbhashayashuddhikaram ruksham balyam sugandhikam

Tiktham vamikshayaadhmanam vaatam kushtam visham jwaram

http://www.ayurhelp.com

Here is a refreshing rasam for all, try out something 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                                             to taste

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                                              a pinch

Method:

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

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