Never be afraid to get dirty, but be sufficiently sure-footed to avoid the abyss of contamination.

Jeera Rasam

Food poisoning and a sinus infection hit me for a one, two knockout this week, and while a day or two of rice and bread were all right, I wanted a little more flavor in my food tonight. To do this, I turned to a home remedy: jeera rasam.

Jeera rasam might be the easiest type of rasam to make, and it’s great both for digestion as well as a sore throat. I made some tonight along with rice and Brussel sprouts (my first vegetable since Tuesday!), and it turned out great. Here’s the recipe. Note that you don’t have to be sick to enjoy some.

1 tsp of tamcon or tamarind paste
1 tsp of salt
4 cups of water
1 Tbsp of vegetable oil (I use olive oil)
1 Tbsp of mustard seeds
1 Tbsp of crushed cumin (jeera)
1 tsp of crushed black pepper
(optional) 2 curry leaves

In a small nonstick pan, heat the oil and add in the mustard seeds, cumin, black pepper, and (optional) curry leaves. Remove from heat when the mustard seeds pop. In a separate vessel, heat the water and add the tamcon and salt. When the water starts to boil, turn off the heat and add in the mixture of mustard seeds, cumin, and black pepper.

Jeera rasam is typically eaten with rice and a dry vegetable curry. I tend to add a small amount of rice in a bowl and nearly fill the rest with the rasam, turning it into a great soup. I then add the dry vegetable curry (Brussel sprouts or cabbage work well) to the top.


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