Milagu - Jeeraga Rasam

This is my second recipe under the  theme of cooking from a cook book. Todays my book is HOW TO COOK  WRITEN BY  VEDAVALLI VENKATACHARI. This is the book which I brought for the first time 20 years back. This is a typical Tamil cuisine book which includes a lot of traditional Tamil recipes. I have tried many recipes from this book they came out well. In that list this rasam recipe is one,Which I am fallowing this recipe from the day I brought this book home. Now I can make this rasam with out checking the book. I must say this is one of my favorite recipe too.. So here I am with my favorite cook book and a recipe from that...
                                                 One thing I have changed in this recipe she did not use garlic, in the place of garlic she added Asafoetida (inguva). If you add both garlic and Asafoetida that will give a Confused flavor, so use any one of them. For rasam podi this recipe had coriander seeds and tour dal also. If want you can remove theese two ingredients, make powder with only black pepper and cuminseeds. this will give adifferent black pepper flavor to rasam. But do not use dry red chillies for this recipe, because this is black pepper - cumin rasam. Here is the recipe....
INGREDIENTS:--
 Tamarind -- 1inch pieces 4-5 pieces soak in hot water(if you hold all these tamarind pieces tightly in your hand that should become like table tennis ball size.After you soak and extract water from this tamarind that should be 100 ml thin tamarind extract.  Check my how to make tamarid pulp recipe here

Oil -- 1 tab sp

Garlic -- 3 cloves crushed

Mustard seeds - 1/2 tea sp

curry leaves -- 12 leaves

Coriander leaves --- 2 tab sp finely choped

salt to taste

FOR RASAM PODI:---

Milagu  --- 1/2 te sp (black pepper corns, Miriyalu)

Jeeragam  -- 1/2 tea sp (cumin seeds, jilakara)

Tuvarm paruppu  --  1/4 tea sp (red lentils, tour dal, kandi pappu)

Coriander seeds  -- 1.2 tea sp ( daniyalu, malli)

METHOD:--

1. Dry roast all the ingredients one by one in a medium heat till they turn out crisp remove from heat and let them cool, Then grind in to a fine powder.

2. Soak tamarind in warm water and extract juice with 120 ml water and you can get 100 ml tamarind juice from that.

Pour this tamarind juice in to a heavy bottom pan and start boiling in a medium flame for 5 minutes.

3. Now add crushed garlic cloves, salt to taste, curry leaves , coriander leaves and one more cup of water, let it boil for five more minutes in a low heat.

4. After five minutes add ground rasam powder mix well and boil for 2 minutes then remove from heat.

5 In another pan take oil add mustard seeds let them crackle then add this seasoning to rasam.

Serve hot with rice and any side dish you like or with a pappad.
This is my second recipe with the theme of Cooking from a book for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page