BM # 54
Week :2 , Day: 5
Theme: Indian States
Tamil Spread

Rasam is the second course served with rice in a South Indian meal. It is normally thin and watery soup made with tomatoes, tamarind or lemon.
 
Rasam has always been a favorite with me, in fact I prefer it to Sambar. If I were to be given a bowl everyday I would be one happy person. Normally I make two types of rasam, one lentil based and the other tomato based but I drool over the umpteen varieties of Rasam that my friends post. For today I have tried a new rasam , it tasted really nice but since this taste has not been adapted most of them compared it to the tomato one. Anyway this is what happens when ever I make some thing in different avatars.  Here is the recipe.
I made this Rasam for the Tamil Spread.
 

Jeera Milagu Rasam 

Serves 4-6
Recipe Source : Chandra Padmanabham

 

Ingredients

A medium lime sized Tamarind ball
1 ripe tomato
Salt to taste
 

Spice powder

2 tsp ghee
11/2 tsp black peppercorns
1 tsp cumin seeds
1 tsp split pigeon pea
1 dried red chilly
1/2 tsp asafoetida
 

Tempering

2 tsp ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilly
1 sprig curry leaves

Method
Soak Tamarind in 2 cups water for 10 minutes.Extract juice and discard pulp.
Heat ghee for spice powder in a frying pan.
Add remaining ingredients for spice powder.
Fry over low heat, tossing gently, till dal turns golden and spices are fragrant.
Cool and grind to make a fine powder.
Place tamarind juice, chopped tomato and salt in a pan over high heat and bring to boil.
Reduce heat and simmer for 12-15 minutes, till the raw smell disappears.
Mix spice powder with 1/2 cup water and add to tamarind.
Simmer for 2 minutes.
Remove from heat.
Heat ghee for tempering in a small pan.
Add remaining ingredients for tempering in the order given.
Fry over moderate heat till mustard seeds splutter.
Stir the contents of pan into Rasam.
 
Print Recipe
Jeera Milagu Rasam
Servings
Servings

5 thoughts on “Jeera Milagu Rasam”

  1. Rasam is my favorite & even I prefer it over sambar. I like any rasam; tomato or tamarind one. The only rasams I am hesitant to taste are the ones with fruit such as pineapple. Anyway, your rasam looks mouthwatering specially on a cloudy rainy day as today.

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