Jeelakarra Miriyala Rasam ~ Cumin Pepper Rasam!

Few things surprise me a lot. Like there are certain dishes that we prepare almost everyday, yet they are not featured in my dear blog. Jeelakarra Miriyala Rasam is one such dish. Rasam as most know, is must in most households down south. And mine is no less. What’s more, this is Amma’s signature dish. People from far and away visit us, especially for her Cumin & Pepper Rasam. Dad, infact tease her saying, she prepares it lip-smacking when guests drops in. Dad calls it Guest’s Rasam. And if by any chance it doesn’t come out tasty, he will ask her why she didn’t prepare a Guest’s Rasam. I have seen many falling in love with her Jeelakarra Mirilaya Rasam, that I have stopped counting. Both my sils family adore her rasam and when they visit, I ask Amma to prepare a big vessel of Rasam for them.They love it so much that we end up preparing for the night also. Even now both my Athamma and hubby dear nod their head sadly and say it doesn’t equal amma’s taste. So I have stopped asking them how it tastes.

Amma normally makes the rasam powder and stores it for a week or so. And she takes special care to make this as Dad is fond of drinking this during the evening times. He has it more like an appetizer before dinner. So extra care is taken to ensure its the right spice and tangy.


Ingredient Needed

Toor Dal – Fistful, or ladleful (app 50 gms)
Tamarind – size of two pebble. (app 3 ” dried)
Tomatoes – 1 medium
Curry leaves – 2 springs
Coriander leaves – 5 springs
Salt to taste

Seasoning

Mustard + Urad dal – 1/2 tsp
Garlic pods – 4 pods
Curry leaves – few
Red chili – 1-2
Asafetida a pinch
Rasam Powder – 30 gms
Oil – 1 tsp

Method to prepare

Normally we pressure cook Toor dal for Sambar and Rasam together. If you are cooking Rasam alone, ensure you cook with enough water to get a well cooked dal.

Soak tamarind in water and extract the juice.

Once the dal is well cooked and mashed, in a bowl mix the dal, tamarind juice along with chopped tomatoes. Add salt, curry leaves and coriander leaves. Add required amount of water.

Pressure cook for 1 whistle.Crush garlic along with the red chillies and curry leaves. This adds more flavour to the rasam.

Heat a pan with oil. Temper with the seasonings. Then add rasam powder. Fry for a min and gently add the boiled rasam. Bring to a boil and remove.

We turn to this rasam on all occasions and it never fails to pick us up.

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22 comments

  1. Sri, I think the same way.Lot of dishes I cook at home, I don’t think they are not blogable but when I see the same dish in other blogs,I think “Hey, I make that all the time!” 😀

    Rasam looks fabulous. I make it with dal too, not just it’s water since want thick gravy! Good one Sri, keep blogging!:)

    I just e mailed you back.

  2. Can you please post the recipe for your amma’s Rasam powder? I ahve tried to make my own so many times. It never comes out good.

  3. I just dicsovered your other blog and read your “Tom and Jenny ” love story. Very beautiful Sri…. And the illustrations are just awesome! 🙂

  4. Nags, I guess I am too obsessed..thanks for your support…btw..I have 3 kids..

    Kamini, I guess this really works like anything right…

    Happy cook, you are most welcome…yes you are right…i do have 3..:)..

    Asha, so true…thank you..thats nice to know…yeah checked it..thank you

    satya, glad you liked it…I too thought so..you know I had taken rasam pictures many times…but never felt it was looking good..finally thought the colour of this bowl will suit…and it did..

    Kalai, yes…thank you

    Cham, yes I know there are too many

    Anon, can you please leave your initial next time..sure will post it next time…

    Divya, Uma,

    sra, glad you liked it…but I thought most like it bits and bobs???..

    bee, sure will do it next time…actually thought of posting that first then this..but no pictures of that…will take the pictures this weekend…

    Vaishali, thats nice to know..yes it is very special ..you are welcome

    Coffee, glad you did and liked…actually the story is written impromptu based on the sketches…before I upload..

  5. We tried your rasam today.No words to say how tasty it was.Very nice with hot rice.One of my office friend,who came for dinner liked it very much and conveyed his thanks to you.Thanks for sharing it with us and for your help in making us this.

    Sam

  6. hi
    i have been frequenting ur blog very very often. what i like most about this blog is that most of your recipies require basic ingridients which are always at home.
    I made this rasam, and was simply wonderful.
    And the way u write is awesome.Just love your site.

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