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Carom Seeds Rasam

15 Sep

Vaamu Charu.

Carom seeds are roasted on low flame till aromatic and ground into fine powder. Oil is tempered with spices and onion is cooked in it along with tamarind and jaggery. Carom seeds powder is added to this along with few cups of water. Rasam is allowed to boil and absorb all the flavors.
Makes: around 2 Cups of Carom Seeds Rasam.


Carom Seeds / Ajwain 2 tsps
Onion 1 Small
Green Chiles 2
Garlic 3 Cloves
Tamarind 1 1/2 inch sized ball
Jaggery 1 – 2 inch block
Turmeric Powder a big pinch
Red Chile Powder 1/4 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel and mash the garlic cloves.
Soak tamarind in half a cup of water for sometime and extract all the juice.
Heat a small pan, add ajwain and roast it for 1 – 2 minutes or until aromatic.
Cool and grind the roasted ajwain into fine powder using a spice blender.

Heat oil in a pan, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Fry for couple of minutes, add tamarind juice, jaggery, ajwain powder, red chile powder, turmeric and salt.
Add 2 to 2 1/2 cups of water, boil till the liquid reduces and thickens a bit while oil separates.
Serve carom seeds rasam with plain steamed rice and dollop of ghee.
Notes:Make sure not to over roast ajwain / carom seeds.

Suggestions: If rasam is too thin, boil it for couple more minutes. If rasam is too thick, add half a cup of water to it and boil for 5 more minutes.
Variations: You can add anything as long as it doesn’t overpower the taste of ajwain.
Other Names: Ajwain Rasam.