Melagu Jeeraga Rasam / Pepper Cumin Seed Rasam

Recipe Categories: Indian, Kids Recipe, Medicinal

Rasam – not all of them are created equal. This one is a specialty of my Mom who used to make it whenever i get cold/fever during my childhood days (well, even now). There is so much medicinal value in it which is useful during the winter/cold season and helps immunity. From Toddler to Elderly, it just works to cure cold.

Melagu Jeeraga Rasam / Pepper Cumin Seed Rasam

SERVING SIZE – 3

INGREDIENTS:

  • Tamarind Paste – 2 tsp. (Mix it with 1 cup of water)
  • Tomato – 1 ripe
  • Turmeric powder – ¼ tsp
  • Asafoetida – ¼ tsp
  • Curry leaves – 1 sprig
  • Coriander leaves – for garnishing
  • Salt – to taste

To Grind:

  • Toor dal – 1 tbsp
  • Red chili – 1 number / to taste
  • Whole black pepper – 10 numbers
  • Cumin seed – 2 tsp
  • Ghee/oil – few drops

For Seasoning:

  • Ghee – 1 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves- few
  • Garlic cloves – 2 numbers (optional)

 

PREPARATION:

  • Take the Eeya Chombu (refer to Note section first)/any vessel and add the Tamarind water, Turmeric powder, Asafoetida, chopped Tomato, Curry leaves and Salt. Cover it with lid. Bring in to a boil until raw smell is gone.
  • Take a kadai, add few drops of Ghee/Oil, add the Toor dal, red chili and fry for few minutes and add Pepper.
  • Fry until Dal gets golden color (No need to fry cumin seeds). In the Mixie, add the cumin seeds , fried item and grind until powder consistency.
  • Add the powder into the boiling Tamarind water and add 2 cups of Water and mix it well. Boil until when you see foam on the top. Switch off the flame.
  • Take a Kadai, add the Ghee/Oil and heat it. Add the Mustard seeds. When it splutters, add the chopped Garlic and fry for 1 minute and add curry leaves. Pour it into the Rasam. Garnish it with Coriander leaves.
  • Serve it hot with Rice. You can drink it like soup as well.

Making of Melagu Jeeraga Rasam / Pepper Cumin Seed Rasam

Note:

  • If you use Eeya Chombu (Controversial topic as its Lead based), the Rasam will taste much better. It’s iconic use in Brahmin families over centuries is well documented.
  • A word of caution – if using Eeya Chombu, do not keep the vessel empty on the flame/heat. It should always be kept with water/content in it. Also cook only in low medium heat. If not properly followed, the vessel will melt right away.

There are 2 Comments

  1. Posted by Kalyani Reply

    thanks

  2. Posted by ramchan Reply

    Eeya Chombu, do not keep the vessel empty on the flame/heat. It should always be kept with water/content in it. Also cook only in low medium heat. If not properly followe….That was what used in every family till yesterdays and now the Eeya chombu has been given the goby for being lead.

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