Though this rasam is very different, It is quite easy to prepare . Red ripe tomatoes are needed for this rasam. They must be juicy . Any kind of poriyal or kootu goes well with this rasam.
Tomatoes [ medium size]-5
Tamarind- a gooseberry size
Curry leaves- 1 arc
Cummin seeds- half tsp
Mustard seeds- 1 tsp
Asafoetida- a small piece
Turmeric powder0- half sp
Salt to taste
Tuar dal- 1 tbsp
Oil- 1 tbsp
Red chilli- 1
Soak the tamarind in a cup of warm water for 30 minutes and then extract its juice.
Soak the dal in a little water for half an hour.
Cut the tomatoes in to small pieces.
with this, add the soaked dal, curry leaves, cummin seeds, turmeric powder and the red chilli and grind them coarsely.
Add the tamarind juice and enough salt to the mixture and mix well.
The mixture should be 4 to 5 cups.
Heat a pan and pour the oil.
when the oil becomes hot, add the asafoetida and mustard seeds.
When they start to splutter, pour the rasam mixture.
Let it simmer for 3 minutes.
Now the delicious Jeeraga rasam is ready for serving!!