JEERAGA RASAM WITH PARUPPU THOGAYAL --- JEERA RASAM WITH DHAL CHUTNEY

Jeera rasam & paruppu thogayal is a great combination.

JEERA RASAM 

Ingredients

Cumin seed- 2 tsp

Peppercorn- 2 tsp

Coriander seed- 1 tbsp

Garlic-4 cloves

Red chillies- 1 or 2 ( Acc to taste)

Tamarind - 1 lemon size

Curry leaves- 1 sprig

Coriander leaves- for garnishing

Mustard seed- 1 tsp

Oil- 2 tsp

Ghee- 1 tbsp

Method

Heat oil in a pan add coriander seed,peppercorns, cumin, red chillies,garlic & saute until golden brown. 

Allow to cool & grind in to almost fine paste.

Soak the tamarind in warm water & squeeze the juice, Repeat process until you will get 3-4 cups.
In another pan boil the tamarind water with salt.

Add the ground paste & allow to cook until raw flavours extracts.

Heat ghee in a pan temper with mustard seed.

Garnish with coriander leaves.

PARUPPU THOGAYAL

Ingredients

Tuvar dhal- 1/2 cup

Peppercorn- 1 tsp

Red chillies- 1 or 2 (Acc to taste)

Oil- 1 tsp

salt- to taste

Method

Heat oil in a pan, add red chilli,peppercorns, tuvar dhal & saute until golden brown.

Allow to cool & grind with little water to a course paste.

Serve it plain rice, ghee & jeeraga rasam