• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Jeera Milagu Rasam

Tamarind juice from lemon sized tamarind
curry leaves
1/2 tsp – jeera
1/2 tsp – pepper
3 – red chilli
1 tsp – dhania
Asafoetida to taste
1 tsp – tur dal
Salt
Turmeric powder
Directions
Soak the dry ingredients jeera, dhania, pepper, 1 chilli and tur dal in water for 5 minutes and grind to a paste.
In a pan of water boil the tamarind paste with salt, 2 chillies, turmeric powder and asafoetida for about 10 minutes until the raw taste and smell of tamarind goes away.
Add the ground paste with the some water.
Allow the rasam to set with the yellow froth on the top of the rasam.
In a pan heat ghee and then mustard seeds and jeera with curry leaves and fry for a few minutes.
Add this to the rasam.