Jeera rasam or Jeeraga rasam

Ingredients:

1. Tomoto:1
2. Corainder seeds: 1/2tbsp
3. Toor dal: 1 tbsp
4. Pepper: 1 tbsp
5. Jeera: 1 tbsp
6. Curry leaves: 4 stems
7. Red chillies :3
8. Tamarind
9. Hing
10. Turmeric

Method:

• Soak the tamarind in luke warm water for 15-20 minutes.

• Squeeze it well and get the extract and keep it aside 
• Soak the dal, pepper, chillies, cumin seeds, curry leaves, tomoto for around 30 mins.
• Blend these ingredients to fine paste.
  Now transfer the tamarind juice to a small pan and boil it till the raw smell of the tamarind goes away.
• Add salt, hing, tumeric to this and boil.
  Now reduce the flame, add the above rasam paste and let it cook in a low flame for 5 to 10 mins.
• Heat Ghee/Oil in a pan.
• Add mustard seeds and when it crackles add the cumin seeds, add this into the prepared rasam