Feb 11, 2013

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....
milagu jeeraga rasam 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)
rasam 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 

11 comments:

Savitha Ganesan said...

The books treasure.so authentic rasam.

Manju said...

Good rasam for this wether. Need a glass.

kitchen queen said...

refreshing and soothing rasam.

Pavani said...

Tangy rasam. Perfect for this chilly weather.

Chef Mireille said...

your photos came out so amazing...love the way you styled them with the book and the whole spices

Suma Gandlur said...

Yummy and flavorful one. We too use the same ingredients for rasam powder but in different proportions.

Priya said...

Wat a comforting food,love to have some with rice and a spicy potato roast,beautiful old cookbook.Can guess how you will treasure it.

Harini-Jaya Rupanagudi said...

Wow very flavorful rasam..I remember we had at least 100 books from Lifco on various subjects during my childhood.

Foodiliciousnan said...

The rasam looks very appetising Padma. And I love the way you've arranged the picture, with the cumin-pepper and the curry leaf strand on top. Super!

Preeti Garg said...

Awesome rasam recipe

Srivalli said...

Note a day passes without this at home. Such a comfort food..I like the presentation!