This one is new to me, but somehow the new stuff i learn is what comes out well! This is a very simple rasam that my MIL taught me. It is the best medicine for cold and fever and its so damn yummy when had at that time. Of course ur rite, i learnt it when Brat was not well and i wanted to make this for him and now i ve become an expert at it! Here is ‘my’ Jeera Molagu Rasam with recipe from my MIL’s kitchen!
Jeera Milagu Rasam Recipe
Tomatoes (optional) – 2 to 3 medium sized
Dhania (Coriander seeds) – 2 to 3 tsp
Toor Dal – 1 1/2 tsp
Red Chillies – 2 to 3 max
Jeera (Cumin seeds) – 4 tsp
Pepper kernels – 1 tsp
Water – 3 cups
Salt to taste
Ghee – 1 tsp
Mustard seeds – 1/4 tsp
Jeera – 1/4 tsp
Curry leaves – a few
Dry roast the dhania, dal, red chillies, jeera and pepper and grind into a powder.
(You may add water and make it a paste too)
Boil crushed tomatoes in water, squeeze the juice out and strain (or use tamarind paste instead).
Add the ground mixture, salt, more water and bring to a boil.
Add asafoetida, bring to a boil.
Add coriander leaves, bring to a boil.
In a separate pan, add ghee, splutter mustard seeds, curry leaves and jeera.
Garnish the rasam with this seasoning and serve hot!
This can be had with rice or can be drunk just like that! Soothing for cold and sour throat. You may do the rasam with neither the tomatoes nor the tamarind too!