Milagu Rasam Recipe - Village Style Pepper Rasam
Milagu Rasam Recipe is a delicious rasam flavoured with peppercorns made village style. The ghee tadka is what uplifts the rasam adding more flavour to this spicy rasam.
Milagu Rasam is a rasam that is many a times served as a healthy soup made of garlic, pepper and cumin seeds. The spices in the rasam help to digest food and also relieves flu. This rasam is best when you come back home from a long holiday and you are craving for home cooked food.
Serve the Milagu Rasam along with steamed rice, a dollop of ghee, Pachai Payaru Poriyal Recipe- Green Moong Sprout Poriyal and Elai Vadam or you can also have serve it as a soup.
If you like this, you can also try
10 M
55 M
65 M
4 Servings
Ingredients
- 1 cup Tamarind Water
- 2 Tomatoes , chopped
- Salt , to taste
- 1 sprig Curry leaves For the spice paste
- 2 cloves Garlic
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Cumin (Jeera) seeds
- 2 Dry red chillies
- 2 teaspoon Arhar dal (Split Toor Dal) For tempering:
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds
- Asafoetida (hing) , A pinch
How to make Milagu Rasam Recipe - Village Style Pepper Rasam
To begin with Milagu Rasam, in a mixing bowl, combine garlic pods, peppercorns, cumin seeds, dry red chillies, arhar dal and soak them for about 30 minutes
Next drain the water and transfer it into a mixer jar and grind to a smooth paste using some water. Transfer this spice mix into a bowl. Set aside.
Extract the juice from tamarind and discard the pulp. Make the tamarind water using the recipe in the link.
Take a saucepan, add the tamarind juice, freshly ground spice mix, chopped tomatoes and the curry leaves and let it cook for 10 minutes. Simmer the rasam for another 10 minutes.
Add the salt and adjust it according to your taste.
When the rasam just froths, switch off the heat. Now heat ghee in a pan and add the mustard seeds.
When they splutter, switch off the heat and add the asafoetida in the ghee.
Now put it into the rasam mixture and the milagu rasam is ready to be served.
Serve the Milagu Rasam along with steamed rice, a dollop of ghee, Pachai Payaru Poriyal Recipe- Green Moong Sprout Poriyal and Elai Vadam or you can also have serve it as a soup.
Uma Raghuraman
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.
