yummy everyday meal: Jeera Rasam /Milagu Jeera Rasam with Paruppu Thogayal

Today's recipe is a comforting and ultimate combo,quiet popular in most of the households.Usually this combo is made,the day after a heavy or party meals as it aids digestion.Also it is considered as a home remedy for cold and cough.Though rasam is a part of everyday meal in South India,this rasam and paruupu thogayal is a divine combo.

This combo is my all time favorite and I make it when no vegetables in stock.In olden days during the monsoon its often made as there were no veggies available.

Coming to the recipe,this simple rasam has so many variations in each households.Some use tomato and rasam powder along with the pepper and cumin powder.This one is my grand mothers version and she used freshly ground spices and a small tomato.In the original recipe,no coriander leaves are used,but for the picture sake I used it.As my kids prefer potato fry with rasam,I served their meal with it.

Jeera Rasam/Milagu Jeera Rasam

Basic Information

Preparation time 15 minutes
Cooking time 6-7 minutes

Serves 3

Ingredients

Ingredient	Quantity
Tamarind/puli	big gooseberry size
Tomato(optional)	1 (small size)
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	(optional)

Soak in water and grind coarsely

Ingredient	Quantity
Cumin seeds/jeeragam	1.5 tsp
Pepper/milagu	1 tsp
Red chilly/varamilagai	1
Toor dhal/Thuvaram paruppu	1.5 tsp
Coriander seeds/dhaniya	1/4 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves	few

Method

Soak the tamarind in water and extract it.
Soak the given ingredients in water for 10-15 minutes.Grind it to a coarse paste.In a bowl take tamarind water,add in tomato,salt and squeeze it with hand.Keep it aside

Take the tamarind water mixture in a pan and put on the flame.Add in turmeric powder and few curry leaves to it.Let it cook for one boil.Now add in the ground paste.

Let it boil till boil for couple of minutes or till the raw smell disappears.Put off the flame. Heat a separate pan with oil and do the tempering.

Add in the curry leaves and asafoetida.Add it to the rasam and mix it well.Transfer it to a bowl and close it with lid.

Serve it with white rice and paruppu thagayal, potato fry along with pappad.

If you want to add garlic,crush 2 cloves of garlic and add it while the rasam is boiling.
The rasam should not boil for too long after adding ground paste,otherwise the rasam will be bitter.
While serving the rasam mix it well and serve.