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.

Uma Raghuraman
Milagu Rasam Recipe - Village Style Pepper Rasam
749 ratings.

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

  1. Veppam Poo rasam
  2. Paruppu Urundai rasam 
  3.  Moong Dal rasam.

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

55 M

Total in

65 M

Makes:

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 seeds (Jeera)
  • 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

  1. 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

  2. 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. 

  3. Extract the juice from tamarind and discard the pulp. Make the tamarind water using the recipe in the link.

  4. 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.

  5. Add the salt and adjust it according to your taste. 

  6. When the rasam just froths, switch off the heat. Now heat ghee in a pan and add the mustard seeds.

  7. When they splutter, switch off the heat and add the asafoetida in the ghee.

  8. Now put it into the rasam mixture and the milagu rasam is ready to be served.

  9. 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

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Last Modified On Monday, 18 June 2018 09:31
     
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