Jeeraga rasam/ Cumin seeds rasam

My mother in law makes the best Jeeraga Rasam in this planet! That is what I would say! When I got to know the recipe and the ridiculous easiness with which it can be made, my love for Jeeraga rasam  just shot sky high. I am just putting it down here for all of us lazy-bummed -long- tongued-losers.

Ingredients

Tamarind                                                       - 1 lemon sized ball
Payathamparuppu/ Mung dhal                      -  1.5 tsps
Cumin seeds                                                  - 1 tsp
Curry leaves                                                  - 1 sprig
Red chillies                                                   - 1 nos
Asafoetida                                                     - 1 pinch
Salt                                                                - As needed

To temper

Ghee                                                            - 1 tsp
Mustard seeds                                             - 1/2 tsp


Method

1.) Soak tamarind in warm water for 10 mins and extract tamarind syrup as done for any rasam.
2.) Simultaneously, soak payathamparuppu/mung dhal, cumin seeds, curry leaves and red chilli in hot water together for 15 mins and grind it to a  runny paste.
3.) In a saucepan pour the tamarind syrup, add  salt and asafoetida and bring it to a boil and let it simmer for 5 mins.
4.) Add the ground Jeeragam/ mung dhal runny paste and mix well and bring the heat to low and let the rasam froth.
5.) Simultaneously, in a small stir fry pan or iluppakarandi, add ghee for tempering and add mustard seeds to splutter.
6.) Pour it in the Jeeraga rasam and switch off the stove when the rasam is frothy enough.

This hot Jeeraga rasam is had with rice and made on days when we make paruppu usili (beans/kothavarangai/vazhaipoo etc.,). It goes ecxcellent with paruppu usili, appalam, vadaam.