Jul 5, 2012

Melagu Jeera Rasam/Melagutani Soup

Hope you must have heard or had Melagutani soup.Well it's one of the oldest south Indian recipe.
Its mostly had to cleanse the lungs. But, yes anytime you can have this rasam except when your stomach is suffering from heat.

Melagu/Black pepper cons/Kali Mirch - 4-5
Jeera/ Jeeragam/Cumin seeds - 3tbs
Thoor dal/ Thuvaram paruppu - 2tbs
Curry leaves - 3arc
Tamarind/Puli/Imli - 50gms
Water - 4cups
Ghee/Clarified butter - 2tbs
Oil - 1tbs
Rasam powder - 1tbs
Asafatida - 1/2tbs
Turmeric powder - 1/2tbs
Green coriander leaves - chopped
Salt - 1 to 1 1/2tbs

1. Soak the tamarind in 4 cups of water for 15mins.
2. After 15mins crush the tamarind using hand.
3. Squeeze them and strain tamarind water. keep aside.
4. In fry pan add oil and roast the dal. Once it starts turning light brown add the jeera, pepper cons.
5. Be careful as pepper splutter. Add asafatida 1/4tbs to it.
6. Cool them and grind them to a paste.
7. Add few tbs of water as required.
8. In a pan add the tamarind water.
10. Add turmeric powder and boil the tamarind water until the metal smell & taste fades away.
11. It takes approx ten mins to boil.
12. If you find the tamarind water getting thick or reduced you can add water about 1cup.
13. Rasam has to be watery hence, do not make it thick.
14. Now add salt to the tamarind water and the paste.
15. Mix well and add chopped green coriander leaves.
16. In a fry pan add ghee temper mustard seeds, dry red chillies, asafatida, curry leaves.
17. Add the tempering to the rasam.

Your hot hot melagu jeera rasam is ready to serve.
Its better to drink than to mix with boiled rice.Add more green coriander if you prefer.