Chefstoppe || jeera milagu rasam

Prep Time

30 mins
Cook Time

20 mins
Serving
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Ingredients

Grocery List

1/2 tablespoon black pepper

1/2 tablespoon cumin

2 dry red chilies, halved and deseeded

6-7 medium sized garlic

1/2 tablespoon tightly packed seedless tamarind, soaked in 1/2 cu

1 medium tomato, crushed or chopped

1/4 cup chopped coriander leaves (cilantro leaves)

1-1.25 cups water or add as required

salt as required

1 teaspoon mustard seeds

8-10 medium sized curry leaves

1/8 teaspoon turmeric powder, roughly 2 to 3 pinches of turmeri

1-2 pinch asafoetida (hing)

1-1.5 tablespoon oil

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Source : vegrecipesofindia

Direction

How To Prepare?

preparation
1. First just warm 1/2 cup water. Soak tamarind in the warm water for 30 minutes.
2. Then squeeze the soaked tamarind to get the pulp. Strain the tamarind pulp and keep aside.
3. In a grinder
take garlic
red chilies
black pepper and cumin seeds.
4. Grind coarsely or to a semi fine texture.
making pepper cumin rasam
1. Heat oil in a pan or pot. Splutter mustard seeds first.
2. Then add curry leaves and the coarsely ground spices.
3. Saute for a minute. Then add turmeric powder
asafoetida and chopped coriander leaves. Stir very well.
4. Then add crushed or chopped tomatoes. Stir and saute for a minute or two.
5. Then add tamarind pulp and water. Season with salt.
6. Stir and simmer rasam on a low to medium flame
without a lid
till the tomatoes soften and the raw taste of tamarind goes away. Takes about 12 to 15 minutes.
7. You can adjust the consistency of rasam as per your choice
by adding more or less water. Adding less water will make the rasam more tangy and hot and vice versa.
8. Serve the jeera milagu rasam plain or accompanied with rice
sambar and a side vegetable south indian dish.