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.
1teaspoonThowaram Paruppu/ thoor dal/ split pigeon pea lentils
5-6Karuvapellai/ Kadipattha/ Curry leavesDry roasted to remove moisture
1pinchManjal Podi/ haldi/ turmeric powder
For Pathiya Milagu Jeera Rasam
2cupsWater
½tablespoonPuli/imli/ tamarind pulpOptional- see introduction above on when to use tamarind in post partum diet
1smallTomato (ripe)Optional- see introduction above on when to use tamarind in post partum diet
¼teaspoonSaltor to your taste
For Tempering
2teaspoonsGhee
¼teaspoonKadugu/rai/mustard seeds
½teaspoon Black pepper powderfreshly ground
½teaspoonJeera/ cumin seeds
5-6Curry leaves
For Garnish
1stalkKothamalli/ dhaniya/ coriander leavesminced
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.