Today's recipe is a comforting and ultimate combo,quiet popular in most of the households.Usually this combo is made,the day after a heavy or party meals as it aids digestion.Also it is considered as a home remedy for cold and cough.Though rasam is a part of everyday meal in South India,this rasam and paruupu thogayal is a divine combo.
This combo is my all time favorite and I make it when no vegetables in stock.In olden days during the monsoon its often made as there were no veggies available.
Coming to the recipe,this simple rasam has so many variations in each households.Some use tomato and rasam powder along with the pepper and cumin powder.This one is my grand mothers version and she used freshly ground spices and a small tomato.In the original recipe,no coriander leaves are used,but for the picture sake I used it.As my kids prefer potato fry with rasam,I served their meal with it.
Jeera Rasam/Milagu Jeera Rasam
Basic Information Preparation time 15 minutes
Cooking time 6-7 minutes
Cooking time 6-7 minutes
Serves 3
Ingredients
Ingredient | Quantity |
|---|---|
Tamarind/puli | big gooseberry size |
Tomato(optional) | 1 (small size) |
Turmeric powder/manjal podi | 1/4 tsp |
Salt | 1.5 tsp |
Oil | 1 tsp |
| Curry leaves/karivepillai | few leaves |
| Coriander leaves/kothamalli | (optional) |
Soak in water and grind coarsely
Ingredient | Quantity |
|---|---|
Cumin seeds/jeeragam | 1.5 tsp |
Pepper/milagu | 1 tsp |
Red chilly/varamilagai | 1 |
Toor dhal/Thuvaram paruppu | 1.5 tsp |
Coriander seeds/dhaniya | 1/4 tsp |
For the tempering
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1/2 tsp |
Cumin seeds/jeeragam | 1/2 tsp |
Asafoetida/perungayam | a pinch |
Curry leaves | few |
Method
- Soak the tamarind in water and extract it.
- Soak the given ingredients in water for 10-15 minutes.Grind it to a coarse paste.In a bowl take tamarind water,add in tomato,salt and squeeze it with hand.Keep it aside
- Take the tamarind water mixture in a pan and put on the flame.Add in turmeric powder and few curry leaves to it.Let it cook for one boil.Now add in the ground paste.
- Let it boil till boil for couple of minutes or till the raw smell disappears.Put off the flame. Heat a separate pan with oil and do the tempering.
- Add in the curry leaves and asafoetida.Add it to the rasam and mix it well.Transfer it to a bowl and close it with lid.
- Serve it with white rice and paruppu thagayal, potato fry along with pappad.
- If you want to add garlic,crush 2 cloves of garlic and add it while the rasam is boiling.
- The rasam should not boil for too long after adding ground paste,otherwise the rasam will be bitter.
- While serving the rasam mix it well and serve.
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