Milagu Jeera Thakkali Rasam | Pepper Cumin Tomato Rasam
About Milagu Jeera Thakkali Rasam | Pepper Cumin Tomato Rasam
No tamarind No daal, this tangy & spicy rasam is perfect for cold & cough.
My son is having a terrible cold since past few days and whenever someone gets sick or suffers from cough & cold I often end up making variety of rasam each day. This is one of them.
Pepper Cumin Tomato rasam is refreshing in taste, hence its good for a sick person, who looses his taste sense. Rasam not only helps bring back the taste sense, it is also easy to digest and very filling.
Any one can enjoy this refreshing and flavourful dish any time of day as, it can be had as a soup or can be had with rice & poriyal (stir fried vegetable with coconut) or can be had with rice & kootu.
It is a very good option for people who follow low calorie diet. As this dish is very nutritious, filling and very low in calorie and not to forget amazingly delicious too.
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Recipe Time & More
Ingredients
- 7-8 pods Black Pepper
- 2-3 tsp Jeera divided
- 4-5 tsp Desi Ghee divided
- 4 to Tomato
- 2 Green Chillies
- leaves Some Corriander Leaves With Stalks some corriander with
- 1/2 tsp Asafoetida divided
- Pinch Turmeric
- 1-2 tsp Salt or as per taste
- 1 tsp Sambar Powder
- 1 tsp Corriander Powder corriander powder
- 1/2 lime Juice Of 1/2 Lime optional juice
- leaves Curry some
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Instructions
- Using homemade fresh ghee.
- Heat 2-3 teaspoons ghee, add 1/2 teaspoon jeera and 1/4 teaspoon asafoetida and fry.
- After jeera splutters add chopped green chillies & 4-5 curry leaves and fry.
- Now add tomatoes and cook till they are soft.
- I always make this kind of bundle with half corriander leaves and half stalks, wrap and tie with a cotton thread, wash and add to the rasam and sambar during they are boiling. This gives beautiful flavours to the dish.
- After tomato cooks add sambar powder, Salt, turmeric, corriander powder and cook for a while.
- Add the corriander bundle and around 1 litre water. Let the mixture reduce to 1/4 quantity, on low to meduim flame. This step cooks the rawness in the masalas, so it is very essential.
- Here the liquid has reduced, all the masalas have cooked and kitchen is filled with aroma of perfect rasam. Remove & Discard the corriander bundle.
- Add 3-4 cups water again and let it come to a boil. In the mean time let's prepare our tempering.
- Crush pepper pods and jeera. Avoid using ready powder as freshly ground spice gives perfect aroma and taste
- Heat some ghee add freshly ground pepper and cumin, asafoetida, curry leaves.
- Add this tempering to the rasam when it comes to one boil. Mix and switch off the flame
- Check the seasoning. If you like more tangy rasam you can add juice of half lemon. I always add lemon juice when I am not using tamarind. This balances and brings out perfect flavours.
- Add chopped corriander leaves and your perfect rasam is ready to serve
- I served this rasam with very nutritious and yummy Moringa-Poo/drumsticks-flower Poricha Kootu and rice.
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Pv Iyer
3 Comments
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Looks so good! Can’t wait to try it.
What a delightful recipe! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.