KURUMILAGU AND JEERAKA RASAM

 KURUMILAGU AND JEERAKA RASAM

Ingredients

Tamarind pulp (make from 1 small lemon size) - 3 spoons

Turmeric powder - ¼ tsp

Salt – to taste

For powder

Peppercorn – 10-15 nos.

Jeera            - 2 tsp

Coriander seeds – 1 tsp

Curry leaves – 2 strings

Red chili – 2 nos

Tempering

Ghee/oil – 1 tsp

Garlic(optional) – 2-3 clove(crushed)

Mustard seeds – ½ tsp

Red chilly whole – 1 broken into half

Hing        - a pinch

Method of preparation

Extract pulp from tamarind pour it in a long pan add sufficient water and turmeric powder allow it to slowly boil. In another pan fry peppercorn, jeera, coriander seeds, curry leaves and red chili in low flame till a delicate smell of pepper comes out. Cool and make a coarse powder and add the powder to the hot tamarind juice and allow it to cook along with the juice. Bring to boil. Heat ghee/oil in a pan for tempering. Add mustard seeds, allow them to crackle, add broken red chilies, hing, crushed garlic and the remaining curry leaves allow the garlic to release aromatic flavor. Pour over the rasam and serve hot.

Tips: Melagu rasam is good when you have a sour throat!!