Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam

Seeragam Milagu Rasam / Jeera Pepper Rasam

 

Seeragam Milagu Sathumadhu(rasam) or Jeera Pepper Rasam , is a spicy south Indian Sorbet that is usually taken as a detox medicine or when one is affected by cold and flu. Very simple rasam , takes about 15 minutes for the entire preparation.

Pre-Requisites

Tamarind in the size of a small gooseberry(Amla) is taken and soaked in 100 ml lukewarm water for about 5 minutes.

If you are using tamarind paste or ready made tamarind extract , make sure it does not have any other flavor in it and it should not have any preservatives. Preservatives will alter the taste and it will not give you the authentic flavor.

 

Seeragam Milagu Rasam / Cumin pepper rasam

Summary

  • Cuisine: south indian
  • Style of Preparation: Tamilnadu style
  • Course or type: main course
  • Cooking Technique: Boiling
  • Preparation Time: 5 minutes
  • Difficulty: easy
  • Cooking Time: 10 minutes

 

Ingredients

  • small gooseberry size Tamarind soaked in water
  • Salt to taste
  • 1 pinch asafoetida
  • 5 – 6 curry leaves
  • 300 ml water

For roasting and grinding

  • 1/2 tsp ghee
  • 5 dry red chillies
  • 1 tsp black peppercorn
  • 1 tsp toor dal / pigeon pea
  • 1 tsp white urad dal
  • 7 – 8 curry leaves
  • 1 tsp cumin seeds / jeera (Do not roast)

Tempering

  • 1 tsp ghee / oil
  • 1 tsp mustard seeds

Steps

  1. Firstly soak the tamarind in 100 ml of lukewarm water for 5 minutes in a moderately big vessel. Take all the ingredients mentioned under “Roasting and grinding”.IMG_20160427_141600.jpg
  2. Take a wok , on medium heat , add 1/2 a tsp of ghee and add all the ingredients mentioned under “Roasting and grinding” except cumin. Roasting cumin will give a bitter taste and the rasam will taste like a medicine , hence do not roast the cumin , add it directly to the blender jar. Saute the ingredients in the wok until aromatic and add it to the blender jar.IMG_20160427_141545.jpg
  3. Grind this to a fine powder. When you grind this , grind it with 2 intervals , firstly use the first mode in your mixie , all the ingredients will break down , stop this open the jar and push all the ingredients together towards the blade. Grind this again , only this time use the second mode and grind it thoroughly.
  4. Now juice the tamarind and throw away the rinds and keep the extract in the vessel. Add 200 ml of water to this tamarind juice , add required amount of salt , asafoetida , and few curry leaves. Let this boil for about 3 minutes or until the raw smell of the tamarind goes.
  5. Once the raw smell goes add the prepared powder to this, add about 100 ml of water and stir. After adding the powder let it boil for about a minute. Take it off the heat. If you feel that the rasam is too thick for your liking you can add another 50-70 ml of water and lean the consistency. Add the Tempering to this and serve it hot with plain rice or you can drink this directly like a soup.IMG_20160427_123053.jpg

 

NOTE

If you are using tamarind paste , then take about 4-5 tbsps of it and dilute it in 300 ml of water and follow rest of the procedure to make this rasam.

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One Comment Add yours

  1. Pradeep Kumar says:

    I am interested in Pulianam Rasam thanks

    Like

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