Posted by Anuradha Prasannai @ Aaharam on 17/11/2015
Traditional Milagu Jeeragam(Pepper Jeera) Rasam
INGREDIENTS TO GRIND
Pepper: 1/2tbsp
Jeera: 1/2tbsp
Red Chilli: 2(halved and deseed)
Garlic: 7 (Grind this all coarsely)
Tamarind Juice: 2cups
Water: 1/2cup
Tomato(medium): 1(finely chopped or crushed)
Homemade Rasam Powder: 1/2tbsp
Coriander Leaves: 1tbsp
Turmeric Powder: 2pinches
Asafoetida (Hing-Perungayam): 1/4pinch
Salt as needed
TO TEMPER
Mustard Seeds: 1/2tsp
Curry Leaves: 1string
Gingely Oil: 1tbsp
METHOD
Heat oil in a pot, splutter mustard seeds then add curry leaves, coarsely grounded powder, homemade rasam powder, turmeric powder, hing and saute it for a 1/2min.
Now add the finely chopped coriander leaves and tomato, saute it again for 1/2min.
Pour the tamarind juice, 1/2cup water and salt, on low flame boil it for 12 mins. (Raw smell should get rid off) Switch off the stove and enjoy this appetiser ! grin emoticon
PS: You can completely avoid Homemade Rasam Powder and increase the grinding ingredients if needed.
Traditional Milagu Jeeragam(Pepper Jeera) Rasam
INGREDIENTS TO GRIND
Pepper: 1/2tbsp
Jeera: 1/2tbsp
Red Chilli: 2(halved and deseed)
Garlic: 7 (Grind this all coarsely)
Tamarind Juice: 2cups
Water: 1/2cup
Tomato(medium): 1(finely chopped or crushed)
Homemade Rasam Powder: 1/2tbsp
Coriander Leaves: 1tbsp
Turmeric Powder: 2pinches
Asafoetida (Hing-Perungayam): 1/4pinch
Salt as needed
TO TEMPER
Mustard Seeds: 1/2tsp
Curry Leaves: 1string
Gingely Oil: 1tbsp
METHOD
Heat oil in a pot, splutter mustard seeds then add curry leaves, coarsely grounded powder, homemade rasam powder, turmeric powder, hing and saute it for a 1/2min.
Now add the finely chopped coriander leaves and tomato, saute it again for 1/2min.
Pour the tamarind juice, 1/2cup water and salt, on low flame boil it for 12 mins. (Raw smell should get rid off) Switch off the stove and enjoy this appetiser ! grin emoticon
PS: You can completely avoid Homemade Rasam Powder and increase the grinding ingredients if needed.
