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.



    Enjoy................



    BMLogo


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    13 comments:

    Omg, what a comforting combination. Jeera rasam and paruppu thogayal i can survive for many days with this delicious and tongue pleasing foods.

    Awesome Nalini, both the combination and your clicks. I always come eager wanting to check how you would have composed the dishes and you don't fail. So refreshing and fantastic setup...

    It's been ages since I made rasam though I love it's taste. And now your bowl of rasam is tempting me like anything ����

    I am a big fan of your clicks , always very clean and clear . Rasam is my all time favourite , but never knew about this combo !

    I too posted rasam for third day as I love rasams, this jeera rasam sounds as tempting as it looks.

    That is a superb combination, Nalini. Looks awesome and my childhood favorite.

    I've yet to make rasam at home. I've read so much about the health benefits of this wonderful flavourful dish. Your preparation is a cup full of healthiness.

    i havent made rasam in a long time - love this version and the whole combination

    That last photograph is making me nostalgic. Rasam thogayal combination is a simple yet awesome combination. With potato roast added, this becomes quite a filling meal..

    Such a comforting dish. Beautiful clicks

    Comfort food all the way. Can I have that last bowl with rasam saadham and the paruppu thuvayal on top. Love this combination after oil bath on a weekend.

    So true Nalini....that is absolutely a divine combo! Your pics are tempting me to make the thogayal right away!

    Wow.. looks so tasty.. amazing props u have, rasam looks so perfect.

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