Pepper Jeera Rasam
ஜீரா மிளகு ரசம்
A very healthy and very easy to make rasam suitable during cold weather and for people suffering from cold, flu, nasal block and loss of appetite or for people convalescing from flu or fever.
Ingredients for 4 adults to make 1000 ml of Rasam
- Jeera 1 and 1/2 teaspoons
- Black Pepper 1 and 1/2 to 2 teaspoons ( depending on how hot you require)
- Tamarind -lemon size or Tamarind paste 3/4 to 1 teaspoon
- Mustard seeds 1 teaspoon
- Curry leaves - a few
- Coriander leaves - a few
- Tomato 1 ( optional)
- Oil or ghee - one teaspoon for seasoning
- Dissolve the tamarind in 2 and 1/2 cups of water and keep it aside. ( if you are using raw tamarind, dissolve using warm water, mash it with your fingers and filter to remove the debris and fibres)
- Saute the pepper, Jeera in a dry skillet for a minute or less to make them dry and crisp.
- Grind the pepper and jeera coarsely using a mortar or using mixie's small dry container.
- In a suitable vessel pour the tamarind water.Add jeera-pepper powder, salt.
- Cut and squeeze the tomato with your hand and add them into the water
- Cook in a low flame till the raw smell of the jeera pepper disappears and add one more cup of water.
- Seasoning ( 'Thallipathu' ): Pour a teaspoon of oil or ghee in a small skillet ( kadai, or an iron ladle specific for this purpose). Put the mustard seeds and a pinch of jeera. Wait till they splutter. Pour it over the rasam..
- You can now add some more coriander leaves at this stage.
This is best consumed hot (with a dash of ghee if required) accompanied by dry roasted appalams / papads.
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