Categories: saaru/Rasam

Ingredients

• ■Tamarind (Puli, Imli) – 1 lemon sized ball
• ■Garlic (Veluthulli, Lahsun) – 2 to 3 cloves
• ■Salt to taste
• ■Peppercorns (Kurumulagu, Kali Mirch) – 1 tsp
• ■Cumin Seeds (Jeeragam, Jeera) – 1 tbsp
• ■Curry leaves (Kariveppila, Kadi Patta) – 2 stalk
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 2 no
• ■Oil or Ghee – 1 tsp
• ■Coriander Leaves (Malliyilla, Dhania Patta), chopped – 1 tsp

Directions

1. Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract the Tamarind juice and discard the pulp.

2. Take a vessel and add the Tamarind juice, chopped Garlic and Salt in 2 cups of water and boil for 2 minutes.

3. Grind the Peppercorns, Cumin Seeds and half of the Curry Leaves together and keep it aside.

4. Heat Oil or Ghee in a small pan and splutter the Mustard Seeds and add 1/2 tsp of Cumin Seeds.

5. Add the remaining curry leaves and stir for a couple of seconds and add to the boiled tamarind water.

6. Now add the blended spices, salt and a cup of water.

7. Boil the Pepper Cumin Seed Rasam for a few more minutes on a low fire.

8. Remove the Milagu Jeeragam Rasam from fire and garnish it with Coriander Leaves.

9. Milagu Jeeragam Rasam is now ready to serve with rice or you can even have it as a drink.

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