Jeeraga Rasam or Melagu Jeeraga Rasam is a rasam which we usually make on saturdays. This is very good for a cold and soothens the throat well. No Pizza or Pasta can ever match a meal of hot Melagu Jeeraga rasam served with hot rice and potato fry.
Jeera - 1 spoon
Karivepilai / curry leaves - 5-6 leaves
Red chillies - 1 - 2
Melagu / pepper - 4 - 5
Tamarind - a big lemon sized
Rasam powder - 1 spoon
Toor Dal - 5 spoons
Hing / perungaayam - a generous pinch
Salt / mustard / ghee - as reqd
Keep aside half a spoon of toor dal and cook the remaining toor dal in pressure cooker.
Soak a spoon of jeera, half a spoon toor dal, curry leaves & red chilly in water for 10-15 minutes. Also wash & soak the tamarind in hot water for 10 minutes seperately. Grind together the soaked ingredients (Jeera, Dal, chilly, curry leaves & Tamarind) to a paste consistency. The Paste looks like this.
Then dilute the paste with water and filter the tamarind remains with hand if any.
Now add salt, hing, rasam powder and allow the mixture to boil once (Do not over boil when Jeera is added. Boiling Jeera for long time gives a medicinal taste to the liquid). You can also add some pepper powder at this stage to make it more spicy.
Now mash the cooked dal and add water and add it to the rasam. Again bring the mixure to a boil and put off the flame.
Tamper with ghee and mustard. Add fresh curry leaves on top.
Rasam is ready to be served hot.