Ingredients:
Dhaniya - 2 Cups
Jeera - 1 Cup
Milagu - 1 Cup
Roast all the items in a dry pan and grind them finely. Store it in a cool and dry container.
If you want to make it fresh and in little quantities, instead of cups it can be taken in spoon quantities.
To make Milagu Jeera Rasam:
Tamrind : 1 Big gooseberry size
Tomatoes - preferrably Banglore variety
Salt - To taste
Ghee - 1 tbsp
Mustard - 1/4 tsp
Jeera - 1 tbsp
Hing - 1 pinch
Curry leaves and Coriander leaves (finely chopped)
Method:
Make tamrind paste. Add salt to it and half of Jeera and finely chopped tomatoes and bring it to boil. When it boils, add the curry leaves and coriander leaves and remove from fire.
In a small seasoning pan, add ghee and mustard, when it fries, add the remaining Jeera, hing and 1 1/2 tbsp of the Milagu Jeera Powder and fry a little. Be careful as to not to over do it.
Pour it in the Rasam and mix well.
You can also add the powder along with the tamrind juice while boiling.
If you dont like the leaves in the rasam, dont chop it finely but add it as it is.
Dhaniya - 2 Cups
Jeera - 1 Cup
Milagu - 1 Cup
Roast all the items in a dry pan and grind them finely. Store it in a cool and dry container.
If you want to make it fresh and in little quantities, instead of cups it can be taken in spoon quantities.
To make Milagu Jeera Rasam:
Tamrind : 1 Big gooseberry size
Tomatoes - preferrably Banglore variety
Salt - To taste
Ghee - 1 tbsp
Mustard - 1/4 tsp
Jeera - 1 tbsp
Hing - 1 pinch
Curry leaves and Coriander leaves (finely chopped)
Method:
Make tamrind paste. Add salt to it and half of Jeera and finely chopped tomatoes and bring it to boil. When it boils, add the curry leaves and coriander leaves and remove from fire.
In a small seasoning pan, add ghee and mustard, when it fries, add the remaining Jeera, hing and 1 1/2 tbsp of the Milagu Jeera Powder and fry a little. Be careful as to not to over do it.
Pour it in the Rasam and mix well.
You can also add the powder along with the tamrind juice while boiling.
If you dont like the leaves in the rasam, dont chop it finely but add it as it is.
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