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Jeera Milagu Rasam
Category : Curry leaves, Kids specials, Rasam
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Soak the dry ingredients jeera, dhania, pepper, 1 chilli and tur dal in water for 5 mins and grind to a paste.
- Boil the tamarind paste with salt, 1 chilli, turmeric powder and asafoetida for about 10 mins till the raw taste and smell of tamarind goes away.
- Add the ground paste with the some water.
- Allow the rasam to set with the yellow froth on the top of the rasam.
- Heat ghee and then mustard seeds and jeera with curry leaves to pop.
- Add this to the rasam.
- This rasam is very good during rainy season and helps to arrest cold.
Ingredients:
Tamarind juice from lemon sized tamarind
curry leaves
1 tsp - jeera
1 tsp - pepper
2 - red chilli
1 tsp - dhania
Asafoetida to taste
1 tsp - tur dal
Salt
Turmeric powder
Tamarind juice from lemon sized tamarind
curry leaves
1 tsp - jeera
1 tsp - pepper
2 - red chilli
1 tsp - dhania
Asafoetida to taste
1 tsp - tur dal
Salt
Turmeric powder
