Pathiya Milagu Jeera Rasam For the New Mom

Orange yellow coloured liquid pathiya milagu jeera rasam in a wide brimmed stainless steel bowl. Tempering of curry leaves and cumin seeds and garnish of green cilantro and pieces of red tomato seen in the rasam. Orange napkin tucked in behind and around the bowl. All on a pale beige background

Pathiya Milagu Jeera Rasam For the New Mom

Easy postpartum recipe, this milagu jeera rasam from black pepper and cumin seeds is an important addition to the diet for the first 40 days after delivery. Can be made without tamarind and tomato or with the same.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: south indian, Tamilian

Keyword: milagu jeera rasam, pathiya rasam, pathiya samayal recipes, postpartum, rasam

Calories: 203kcal

Author: Sujata Shukla

Ingredients

For Pathiya Rasam Podi / Rasam Powder

1 ½ teaspoons Jeeragam/ jeera/ cumin seeds
3 teaspoons Milagu/ kali mirch/ black peppercorns
1 teaspoon Thowaram Paruppu/ thoor dal/ split pigeon pea lentils
5-6 Karuvapellai/ Kadipattha/ Curry leaves Dry roasted to remove moisture
1 pinch Manjal Podi/ haldi/ turmeric powder

For Pathiya Milagu Jeera Rasam

2 cups Water
½ tablespoon Puli/imli/ tamarind pulp Optional- see introduction above on when to use tamarind in post partum diet
1 small Tomato (ripe) Optional- see introduction above on when to use tamarind in post partum diet
¼ teaspoon Salt or to your taste

For Tempering

2 teaspoons Ghee
¼ teaspoon Kadugu/rai/mustard seeds
½ teaspoon Black pepper powder freshly ground
½ teaspoon Jeera/ cumin seeds
5-6 Curry leaves

For Garnish

1 stalk Kothamalli/ dhaniya/ coriander leaves minced

Instructions

Preparation

If using tamarind (see introduction to this post), soak the tamarind pulp in 1 cup water for 10 minutes. Squeeze the tamarind to extract the juice, and discard the pulp (I reserve the discarded tamarind pulp for cleaning my iron kadai/ bandali and pressure cooker.)
Slice tomatoes if using.
Prepare rasam powder as in instructions below.
Mince coriander leaves or shred to bits and place in a small bowl of water to keep them fresh.

To Make Pathiya Rasam Podi / Rasam Powder

If the curry leaves are fresh, roast them on a hot pan (without oil) for a minute, stirring frequently, till they are dry. Dry curry leaves need not be roasted.
Other ingredients need not be roasted (see introduction to this post).
Add all the ingredients together and grind to a coarse powder. Store in an airtight jar.
4-5 times this volume may be prepared in advance for convenience, stored for upto a month in the fridge in an airtight jar, using a dry spoon to remove the rasam powder when required. If time permits, it is best to prepare the powder fresh as and when needed.

To Make Pathiya Milagu Jeera Rasam

Bring water to a boil.
Options: If using tamarind, add 1 cup water to the tamarind extract and bring to a boil. Similarly, if using tomato, add the sliced tomato to the water/ tamarind water and then bring it to a boil.
Add 1 tablespoon of pathiya rasam powder and ¼ teaspoon of salt to the boiling water. Reduce the heat and allow to simmer for 5 minutes.
Increase heat to bring the rasam to a rolling boil, and remove from the stove.

Tempering and Garnish

Heat ghee in a small pan. Add mustard seeds, wait till they crackle.
Add ground black pepper and jeera seeds, saute for 10 seconds.
Add shredded curry leaves. Pour the tempering into the rasam. Garnish with coriander leaves.
Serve hot with rice and poriyal.

Notes

Rasam powder for Pathiya Rasam may be made ahead and stored in the fridge in an air tight jar.

Nutrition