Milagu Jeeraga Rasam
Tamil Brahmin everyday rasam with freshly pounded black pepper and cumin, tamarind, tomato and a tempering of ghee. The second course of an Iyer sapadu after sambar — soothes a cold, sharpens digestion, and sets up the curd-rice finish.
Ingredients
Garnish
- coriander — 5 g
- Ghee — 10 g
- Curry Leaves — 2 g
- tomato ripe — 100 g
- Turmeric — 1 g
- black pepper — 5 g (coarse-pounded)
- Tamarind (Block) — 15 g
- Cumin Seeds — 5 g (coarse-pounded)
- dry red chillies — 1 g
- Asafoetida — 1 g
- Mustard Seeds (Black) — 2 g
- salt — 5 g
- Toor Dal — 20 g
Method
- Soak 15 g tamarind in 200 ml hot water for 10 minutes; squeeze out the pulp.
- Coarsely pound 5 g black pepper and 5 g cumin together in a mortar — DO NOT powder, the texture matters.
- In a wide pan, add the tamarind extract, chopped tomato, turmeric, asafoetida, salt and 400 ml water. Boil 5 minutes until the tomato softens.
- Add the pounded pepper-cumin and 100 ml mashed cooked toor-dal water. Simmer on LOW — do NOT boil hard.
- Heat 10 g ghee in a tempering pan, splutter mustard seeds, dried red chilli and curry leaves. Pour over the rasam.
- Switch off the moment the rasam shows white foam on the surface. Garnish with chopped coriander; serve over steamed rice with a teaspoon of ghee.
Common questions
- How many calories in one plate of Milagu Jeeraga Rasam?
- 68 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.