Milagu Rasam Recipe - Village Style Pepper Rasam
A vegetarian South Indian Recipes recipe with tamarind water, tomatoes - chopped, salt - to taste. Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 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 minutesNext drain the water and transfer it into a mixer jar and grind to a smooth paste using some water
tamarind water(1 cup)cloves garlic(2)whole black peppercorns(1 teaspoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(2)arhar dal (split toor dal)(2 teaspoon)mustard seeds(1/2 teaspoon) - 2
Transfer this spice mix into a bowl
- 3
Set aside
- 4
Extract the juice from tamarind and discard the pulp
tamarind water(1 cup) - 5
Make the tamarind water using the recipe in the link
tamarind water(1 cup) - 6
Take a saucepan, add the tamarind juice, freshly ground spice mix, chopped tomatoes and the curry leaves and let it cook for 10 minutes
tamarind water(1 cup)tomatoes - chopped(2)sprig curry leaves(1) - 7
Simmer the rasam for another 10 minutes
- 8
Add the salt and adjust it according to your taste
salt - to taste - 9
When the rasam just froths, switch off the heat
- 10
Now heat ghee in a pan and add the mustard seeds
cumin seeds (jeera)(1 teaspoon)ghee(1 teaspoon)mustard seeds(1/2 teaspoon) - 11
When they splutter, switch off the heat and add the asafoetida in the ghee
ghee(1 teaspoon)asafoetida (hing) - a pinch - 12
Now put it into the rasam mixture and the milagu rasam is ready to be served
- 13
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
ghee(1 teaspoon)
Rate this recipe
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Milagu Rasam Recipe - Village Style Pepper Rasam
A vegetarian South Indian Recipes recipe with tamarind water, tomatoes - chopped, salt - to taste. Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
13 steps- 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 minutesNext drain the water and transfer it into a mixer jar and grind to a smooth paste using some water
tamarind water(1 cup)cloves garlic(2)whole black peppercorns(1 teaspoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(2)arhar dal (split toor dal)(2 teaspoon)mustard seeds(1/2 teaspoon) - 2
Transfer this spice mix into a bowl
- 3
Set aside
- 4
Extract the juice from tamarind and discard the pulp
tamarind water(1 cup) - 5
Make the tamarind water using the recipe in the link
tamarind water(1 cup) - 6
Take a saucepan, add the tamarind juice, freshly ground spice mix, chopped tomatoes and the curry leaves and let it cook for 10 minutes
tamarind water(1 cup)tomatoes - chopped(2)sprig curry leaves(1) - 7
Simmer the rasam for another 10 minutes
- 8
Add the salt and adjust it according to your taste
salt - to taste - 9
When the rasam just froths, switch off the heat
- 10
Now heat ghee in a pan and add the mustard seeds
cumin seeds (jeera)(1 teaspoon)ghee(1 teaspoon)mustard seeds(1/2 teaspoon) - 11
When they splutter, switch off the heat and add the asafoetida in the ghee
ghee(1 teaspoon)asafoetida (hing) - a pinch - 12
Now put it into the rasam mixture and the milagu rasam is ready to be served
- 13
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
ghee(1 teaspoon)
Rate this recipe
