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
- Whole peppercorns (10-15 kernels)
- Jeera ( 2 tsps)
- Tomatoes (2 – 3 mid-sized coarsely chopped)
- Tamarind (small lemon-sized) – enough to squeeze out 2 cups of juice
- Rasam powder – 1 spoon
- Butter (1/2 tsp)
- Seasoning: Mustard seeds, Curry leaves (6-8 washed thoroughly)
- Garnishing: 1/2 a sprig of coriander leaves, washed thoroughly
- Salt to taste.
How
- In the mixi jar, add all of the peppercorns, the jeera and the cut tomatoes and grind well into a paste. Set aside.
- In a saucepan, allow mustard seeds to sputter on 1/2 tsp of heated butter and add the curry leaves to it.
- Once the mustard seeds have crackled, add the pulp from the tamarind, roughly equal to 2 cups and allow it to boil.
- When it starts boiling, add salt and rasam powder.
- Then add the ground paste to it and allow it to reach a boil once more.
- 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!
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