November 23, 2011

Cumin Seed Cooler

rasam 1

This drink is usually served as a pre-dinner appetizer.  You can adjust the seasoning to your taste, although the final drink should be a mixture of sweet, salty and spicy.

Ingredients :
  1. Cumin seeds - 2 tsp
  2. Tamarind paste - 1 tbsp, mixed with 6 tbsp of water
  3. 600 ml water
  4. Grated jaggery - 2 tbsp
  5. Black salt - 1/2 tsp
  6. Finely chopped corriander leaves - 4 tbsp
  7. Curry leaves -  1 tbsp
rasam 2

Method :

1.   Dry roast the cumin seeds in  a small saucepan for a minute or so, until they start to darken.  Crush them to a fine powder.

2.   Combine the tamarind, water, jaggery and black salt in a jug, stirring constantly until the jaggery has dissolved.  Stir in the ground cumin, corriander leaves & curry leaves.

rasam 3

Serve.

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