Variety to Homemade Extraordinary Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam

Hoping to dine Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site gonna guide you with clear ways on producing a Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam like a famous chef made.

We hope you got benefit from reading it, now let's go back to seeragam milagu sathumadhu / jeera-pepper rasam recipe. You can cook seeragam milagu sathumadhu / jeera-pepper rasam using 14 ingredients and 5 steps. Here is how you do that.

To cook an unforgettable Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam, below are the ingridients needed:

1. You need of gooseberry Tamarind water small size soaked in.
2. Provide to taste of salt.
3. Prepare 1 pinch of asafoetida.
4. Use 5 - 6 of curry leaves.
5. Prepare 300 ml of water.
6. Take 1/2 tsp of ghee.
7. Provide 5 of chillies dry red.
8. Get 1 tsp of black peppercorn.
9. Provide 1 tsp of toor dal pigeon pea /.
10. Use 1 tsp of urad dal white.
11. Provide 7 - 8 of curry leaves.
12. Take 1 tsp of cumin seeds jeera / (Do not roast).
13. Use 1 tsp of ghee / oil.
14. Provide 1 tsp of mustard seeds.

After preparing the ingridients, next you are ready to prepare your 5-star Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam by following the guidances below:

1. 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"..
2. 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..
3. 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..
4. 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..
5. 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..

We can also use any stews as an accompaniment to this Rasam. Hot Jeera Rasam can be enjoyed during Rainy/Chilly days. What better way to enjoy the chilly days with a comfort food of rasam, rice and pappad. Milagu sadam can be made in a jiffy, if you have cooked rice ready. This pepper cumin rice is not only easy to make but has lot of medicinal properties.

Recipe : Seeragam Milagu Sathumadhu / Jeera-Pepper Rasam

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