South Indian RecipesLunchVegetarian

Milagu Rasam Recipe - Village Style Pepper Rasam

Name: Milagu Rasam Recipe - Village Style Pepper Rasam
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 1 cup tamarind water; 2 tomatoes - chopped; salt - to taste; 1 sprig curry leaves; 2 cloves garlic; 1 teaspoon whole black peppercorns; 1 teaspoon cumin seeds (jeera); 2 dry red chillies; 2 teaspoon arhar dal (split toor dal); 1 teaspoon ghee; 1/2 teaspoon mustard seeds; asafoetida (hing) - a pinch

A vegetarian South Indian Recipes recipe with tamarind water, tomatoes - chopped, salt - to taste. Ready in 1h 5m, serves 4.

Curated byAditi Iyer🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs67g

Protein33g

Fats25g

Servings Scaler

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)

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

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🇮🇳

Cook Time1h 5m

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

67g(43%)

Protein

33g(21%)

Fats

25g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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)