Monday, November 2, 2009

Milagu Jeera Rasam

Tamarind2 tbsp Jeera1 tsp Mustard SeedsGhee
1 tbsp Black Peppercorns1 pinch HingSalt
1 tbsp Tur DalFresh Dhania
1 tsp Grated Ginger
4-6 Curry leaves
2 Dry Red Chillies
1 tsp Turmeric

Soak the jeera, pepper, tur dal, curry leaves, dry red chillies and ginger in 1/4 cup water for about 30-45 minutes.
Grind this into a thick fine paste without any additional water.
Make a medium extract of Tamarind in about 5 cups of water.
Boil the paste in the tamarind water with turmeric, jaagery and salt.
Once it boils for a few minutes, let it simmer for about 10-15 minutes.
This should cause the rasam to foam at the rim of the vessel.
Splutter the mustard seeds, hing and curry leaves in 2-3 tsp of ghee and add the tadka to the rasam.
Garnish with fresh Dhania and serve.

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