Jeera- Pepper Rasam, Milagu Rasam Recipe
by Tarla Dalal
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Added to 46 cookbooks
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The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common cold and feverishness, and many prefer to take a swig of it plain, in a cup, while others prefer to mix it with rice and oodles of ghee.
- Heat the ghee in a small non-stick pan, add all the ingredients and sauté on a slow flame for 2 to 3 minutes or till the flavour releases, while stirring continuously.
- Allow it to cool slightly and blend in a mixer to a smooth paste using 2 tbsp of water. Keep aside.
- Heat the ghee in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds.
- Add the tamarind water and salt, mix well and simmer for 4 to 5 minutes or till the raw smell of tamarind disappears.
- Add the prepared paste, mix well and simmer for another 2 minutes. Serve hot.
Nutrient values per serving
|Vitamin A||73.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.3 mg|
|Folic Acid||4.1 mcg|
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