Milagu Jeeraga Rasam

     As a kid I used to hate this rasam, as it mostly shows up after I have had a fever or if someone had been ill :P as a dish which gradually introduces normal food to one's recovering tastebuds after 2 days of kanji or bread :( Nowadays I find this to be a very mild and comforting rasam to have during rainy days or after a day of heavy festive meals. One of the to-go factor for this rasam is that this doesn't need any vegetable in stock and can be easily made with the ever available ingredients pepper & jeera. Also we make this or any other rasam at home, alongside any molakootal or morkootan. Now, over to the preparation :)

Prep Time: 5 mins || Cook Time: 25 mins || Serves: 3 ||  Category: Rasam

Ingredients:
1. Tamarind water - 150 ml
2. Turmeric Powder - 1 tsp
3. Pepper powder - 3-4 tsp
4. Jeera (cumin) powder - 3-4 tsp
5. Salt - as required
6. Hing (asafoetida) - 2 tsp
7. Oil - 1tbsp
8. Mustard seeds - 1tsp
9. Cumin - 2tsp
10. Curry leaves - a sprig

Method:
1. Heat tamarind water in a pan. Add turmeric powder and bring it to boil.

2. Add pepper powder, cumin powder, hing and give a stir. Let it boil for about 5 mins. Add required amount of salt and water according to the tanginess of tamarind. Temper with jeera & curry leaves and keep covered.

Tastes heavenly with paruppu thogayal !!!  Can also be drunk as a soup..