Jeera Milagu Rasam
Ingredients
- 1 lemon sized ball of tamarind
- 1 tsp. rasam podi
- 2 tbsps. tuvar dal (tuvaram paruppu)
- 1 tbsp. jeera (cumin seeds)
- 1 tbsp. milagu (pepper)
- 2 red chillies (Kashmiri chillies)
- Curry leaves - a few springs
- 1 tsp.Salt
Tempering
- 1 tbsp. ghee
- 1 tsp mustard seeds
- 1 red chilli, broken into bits
- A few curry leaves
Method of preparation
- Soak the tamarind in warm water. Extract the essence from the pulp.
- To the tamarind water (about 2 cups of extract) add the rasam podi, salt and curry leaves.
- Heat on a low flame for about 10 minutes.
- Soak the tuvar dal, jeera, milagu, red chillies and curry leaves in water and grind to a fine paste.
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| Ground mixture of jeera, milagu, tuvar dal... |
- Add this ground mixture to the boiling tamarind extract stirring well.
- Continue heating till bubbles appear on the surface of the rasam.
- Temper the rasam with mustard seeds, 1 red chilli and curry leaves in ghee.
Serve hot!
(Note: This particular rasam which is generally a good digestive soup does not have tomatoes, ginger, green chillies or asafoetida)
