Jeera Milagu Rasam Recipe

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Tamarind – a lime sized ball
Salt to taste

Spice Powder:
Ghee – 1 tsp
Black Peppercorns – 1 1/2 tsp
Cumin Seeds – 1 tsp
Red Gram Dal – 1 tsp
Dry Red Chilli – 1
Asafoetida Powder – 1/2 tsp

For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few

1. Soak the tamarind in 1 cup of water and extract the juice.
2. To make the spice powder, fry in 1 tsp ghee the peppercorns, cumin seeds, red gram dal, red chilli and asafoetida powder and grind fine. Set aside.
3. Heat 2 tsp ghee and add all the ingredietns for tempering. When the mustard seeds splutter, add the tamarind juice and salt. Simmer for a few minutes till the raw smell of the tamarind disappears.
4. Add the ground powder and simmer for a couple of minutes.
5. Serve hot with rice.

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