Milagu Jeera Thakkali Rasam | Pepper Cumin Tomato Rasam

June 6, 2018

•

Pv Iyer

1,719

Reads

Breakfast, Brunch, Dinner, Lunch, Snacks

Prep Time

0h

25m

Cook Time

0h

15m

Cuisine

Indian • South Indian

Yield / Serves

5 Servings

Category

Vegetarian

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.

7-8 black pepper pods

2-3 teaspoon jeera, divided

4-5 teaspoons ghee, divided

4 tomatoes

2 green chillies

Some corriander leaves with stalks

1/2 teaspoon asafoetida, divided

Pinch of turmeric

Salt to taste

1 teaspoon sambar powder

1 teaspoon corriander powder

Juice of 1/2 lime, optional

Some curry leaves

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.