Jeera Millaghu Satruamudhu

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Ingredients:
  • Tamarind – 1 small lemon size
  • Salt – to taste
  • Asafetida – ¼ tsp
  • Curry leaves – a few
  • Tomato – 1 no
  • Ginger grated – 1 tsbp
  • Turmeric powder – ¼ tsp
FOR THE POWDER:
  • Coarsely grind the following into a powder. No roasting is required.
  • Pepper – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Toovar dhal  – 1 tbsp
  • Red chilies – 2no
FOR THE SEASONING:
  • Ghee – 1 tsp
  • Mustard seeds – ¼ tsp
  • Black Pepper – ¼ tsp
  • Jeera – 1/8 tsp
  • Rasam Powder – 1/4 tsp
  • Curry leaves
  • Red Chilies – 1 no
  • Chopped coriander leaves – 1tsp
METHOD:
  • Soak tamarind in warm water and extract the juice.
  • Add salt, Asafetida, tomato pieces, turmeric powder, ginger and curry leaves.
  • Boil until the raw smell disappears.
  • Grind the five ingredients into a slightly coarse powder.
  • Add the powder and add water immediately to make one liter of rasam.
  • Boil for few more minutes in low flame.
  • Cover it with a lid to preserve flavor.
  • Switch off flame when the rasam is just about to boil.
  • Heat ghee and fry the seasoning and add to the rasam.
  • Garnish with Coriander leaves.

Thanks to Sadhanas Kitchen

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