Jeera Milagu Rasam


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.

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.

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