Milagu and jeeraga (Pepper & Cumin) rasam - preparation time 10 to 15 mins
Best recipe for rainy season. Can prevent cold as we are adding spices like pepper and cumin. Surely include this rasam in your weekly/ once in 15 days. Healthy diet.
My mom used to make this rasam monthly once. It will be tangy, spicy and tasty. We love it with white rice and roasted papad. It will be hot and spicy but, anyway we will like and eat it. We feel very refreshed when we take this rasam. When mom cooks and transfers to serving vessel surely we will take a sip. Mom used to make in tradition way. In below recipe i have modified a bit.
She used to roast the whole pepper in ghee and grind it along with soaked tamarind pulp along with rock salt in the stone grinder i.e. ammi & kozhivi. As i don't have them in my apartment kitchen; i choose below method. If you are going to cook for big family you can follow my moms method and grind to paste in mixer.
Health tips: Pepper contains medicinal values to reduce cough and cold. So ground pepper can be roasted in ghee and taken for cough. It is good for digestion and can be used for cooking so that the chili powder can be added in less quantity. It is a good antioxidant, Can be included in food for people who have constipation and cold problem. Ulcer patient don'consume any spicy food (which contains chili or pepper)
Ingredients:-
Pepper - 2 tbsp (Don't take in heap. The pepper have to be grounder coarsely and used. If you use finely grounded powder the rasam will be like kashayam (medicine) so take care)
Cumin seed - 1 tbsp
Tamarind paste - 1 or 2 tbsp
Salt - to taste
Toor dhal paste - 4 or 5 tbsp (Pressure cook toor dhal and mash. Dilute with 2 cup of water )
Preparation method:-
In a tawa add ghee, cumin seed. When cumin seed is roasted add the pepper powder and roast slight. Add the tamarind paste and little water (so that the pepper won't burn i.e. karugathu).
Let this boil till the raw smell of tamarind juice goes off. Finally add the dhal water and leave it to boil.
This is best rasam during rainy season, people who are sick, people who are tired or with body pain.
You can increase the spice level by adding more pepper powder. This has to be taken with white rice and roasted papad. You cant stop eating so surely you will also cook more frequently.
I hope surely you people try it out and provide your feedback.
Note: If you want you can also add coarsely ground cumin seed along with pepper powder. It will also taste good.
Best recipe for rainy season. Can prevent cold as we are adding spices like pepper and cumin. Surely include this rasam in your weekly/ once in 15 days. Healthy diet.
My mom used to make this rasam monthly once. It will be tangy, spicy and tasty. We love it with white rice and roasted papad. It will be hot and spicy but, anyway we will like and eat it. We feel very refreshed when we take this rasam. When mom cooks and transfers to serving vessel surely we will take a sip. Mom used to make in tradition way. In below recipe i have modified a bit.
She used to roast the whole pepper in ghee and grind it along with soaked tamarind pulp along with rock salt in the stone grinder i.e. ammi & kozhivi. As i don't have them in my apartment kitchen; i choose below method. If you are going to cook for big family you can follow my moms method and grind to paste in mixer.
Health tips: Pepper contains medicinal values to reduce cough and cold. So ground pepper can be roasted in ghee and taken for cough. It is good for digestion and can be used for cooking so that the chili powder can be added in less quantity. It is a good antioxidant, Can be included in food for people who have constipation and cold problem. Ulcer patient don'consume any spicy food (which contains chili or pepper)
Ingredients:-
Pepper - 2 tbsp (Don't take in heap. The pepper have to be grounder coarsely and used. If you use finely grounded powder the rasam will be like kashayam (medicine) so take care)
Cumin seed - 1 tbsp
Tamarind paste - 1 or 2 tbsp
Salt - to taste
Toor dhal paste - 4 or 5 tbsp (Pressure cook toor dhal and mash. Dilute with 2 cup of water )
Preparation method:-
In a tawa add ghee, cumin seed. When cumin seed is roasted add the pepper powder and roast slight. Add the tamarind paste and little water (so that the pepper won't burn i.e. karugathu).
Let this boil till the raw smell of tamarind juice goes off. Finally add the dhal water and leave it to boil.
This is best rasam during rainy season, people who are sick, people who are tired or with body pain.
You can increase the spice level by adding more pepper powder. This has to be taken with white rice and roasted papad. You cant stop eating so surely you will also cook more frequently.
I hope surely you people try it out and provide your feedback.
Note: If you want you can also add coarsely ground cumin seed along with pepper powder. It will also taste good.
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