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We hope you got benefit from reading it, now let’s go back to seeragam milagu sathumadhu / jeera-pepper rasam recipe. To make seeragam milagu sathumadhu / jeera-pepper rasam you need 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam:
- Take gooseberry Tamarind water small size soaked in
- You need to taste salt
- Take 1 pinch asafoetida
- Prepare 5 - 6 curry leaves
- Take 300 ml water
- Prepare 1/2 tsp ghee
- Prepare 5 chillies dry red
- Provide 1 tsp black peppercorn
- Use 1 tsp toor dal pigeon pea /
- Use 1 tsp urad dal white
- Prepare 7 - 8 curry leaves
- You need 1 tsp cumin seeds jeera / (Do not roast)
- Provide 1 tsp ghee / oil
- Use 1 tsp mustard seeds
Steps to make Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam:
- Firstly soak the tamarind in 100 ml of lukewarm water for 5 minutes in a moderately big vessel. Take all the ingredients mentioned under "Roasting and grinding".
- Take a wok, on medium heat, add 1/2 a tsp of ghee and add all the ingredients mentioned under "Roasting and grinding" except cumin. Roasting cumin will give a bitter taste and the rasam will taste like a medicine, hence do not roast the cumin, add it directly to the blender jar. Saute the ingredients in the wok until aromatic and add it to the blender jar.
- Grind this to a fine powder. When you grind this, grind it with 2 intervals, firstly use the first mode in your mixie, all the ingredients will break down, stop this open the jar and push all the ingredients together towards the blade. Grind this again, only this time use the second mode and grind it thoroughly.
- Now juice the tamarind and throw away the rinds and keep the extract in the vessel. Add 200 ml of water to this tamarind juice, add required amount of salt, asafoetida, and few curry leaves. Let this boil for about 3 minutes or until the raw smell of the tamarind goes.
- Once the raw smell goes add the prepared powder to this, add about 100 ml of water and stir. After adding the powder let it boil for about a minute. Take it off the heat. If you feel that the rasam is too thick for your liking you can add another 50-70 ml of water and lean the consistency. Add the Tempering to this and serve it hot with plain rice or you can drink this directly like a soup.
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