Carom Seeds Rasam

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Carom Seeds (Ajwain/ova) Rasam- Rasam with a little twist.Tired of having the regular South Indian Rasam,just give this rasam a try & I bet sure you all will love it.

The carom seeds/Ajwain not only adds flavour & aroma to this rasam,it also has the most beneficial antioxidant properties that helps you get relief from cold & aids digestion. 

Winter is synonymous with cold and cough. Such kind of food if had during winter really aids your digestive system & soothes your senses. Carom seed is an ayurvedic marvel.


Ingredients - 
1 spoon urad dal
1 spoon pepper corns
2 dried red chilli
1 spoon cumin seeds
1 spoon carom seeds (Ajwain/ova)
1 spoon coriander seeds
7-8 curry leaves
1 inch ginger
3 spoon ghee
2 cup moong dal water
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida (hing)
1 teaspoon mustard seeds
1 tomato
Grape sized jaggery
Bunch of coriander leaves


Method -

1. Take a pan, add urad dal, pepper corns, red chilli, coriander seeds, cumin seeds, curry leaves, ginger together and then dry roast all the ingredients for about 4-5 minutes on low flame till you get nice aroma of all the spices. At this stage add carom seeds just mix and switch off the flame and transfer the mixture to a plate and allow it to cool completely.


2. Next take a vessel & add chopped tomatoes, 1 cup water, salt, turmeric powder, asafoetida powder, jaggery and allow the mixture to boil for about 10 minutes.


3. By the time the mixture boils, take a mixer jar and grind the roasted ingredients to a coarse powder.


4. After 10 minutes,add the grounded masala powder and the moong dal water into the pan and mix it properly and allow it to boil till you find froth on top of the boiling rasam.


5. Now take a tadka pan, add ghee to it and once the ghee is hot add mustard seeds and 2-3 curry leaves. Wait till the mustard seeds splutter and add it over the boiling rasam and give it a good stir.


6. Switch off the flame and garnish it with chopped coriander leaves.


7. Once the rasam comes to warm temperature squeeze one lemon to remove the pungent taste of the carom seeds.


Note: 

For making moong dal water simply add 1-2 spoon of moong daal and boil it with 2 cups of water.

Or

If you are making dal/sambhar for your lunch strain the water from the dal and use it for making this rasam.

Do not add the lemon juice when the rasam is hot.Otherwise the rasam may get a bitter taste.

Serve this Carom seeds rasam with rice along with papad/potato/beans curry.

You can also simply relish this rasam like a soup.

Do try this recipe & share it with your friends & family..

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