Milagu-Jeera Rasam

Since the husband got the cold, I took my chittipaati’s advice and made some hot milagu-jeera rasam today and once more, what impressed me enough to post it is it’s simplicity. And the aroma and taste are probably really good for the cold-infested person and the pepper clears out the nasal passage. So, it’s really a miracle bowl all at once.

Ingredients

1. Whole peppercorns (10-15 kernels)
2. Jeera ( 2 tsps)
3. Tomatoes (2 – 3 mid-sized coarsely chopped)
4. Tamarind (small lemon-sized) – enough to squeeze out 2 cups of juice
5. Rasam powder – 1 spoon
6. Butter (1/2 tsp)
7. Seasoning: Mustard seeds, Curry leaves (6-8 washed thoroughly)
8. Garnishing: 1/2 a sprig of coriander leaves, washed thoroughly
9. Salt to taste.

How

1. In the mixi jar, add all of the peppercorns, the jeera and the cut tomatoes and grind well into a paste. Set aside.
2. In a saucepan, allow mustard seeds to sputter on 1/2 tsp of heated butter and add the curry leaves to it.
3. Once the mustard seeds have crackled, add the pulp from the tamarind, roughly equal to 2 cups and allow it to boil.
4. When it starts boiling, add salt and rasam powder.
5. Then add the ground paste to it and allow it to reach a boil once more.
6. Sprinkle fresh coriander over it and take it off the gas…

Serve with steamed rice.

And there you have it.. the perfect comfort meal. This blend of spices lends a fantastic aroma which in itself acts as a blocked-air-passage-repellant, if you know what I mean. And though the steps seem plenty, it takes under 20 minutes over all. As always, give it a shot. Bon appetit!