MILAGU RASAM

Rasam is a popular and a traditional dish of South India. It has a watery consistency, and tastes similar to an Indian soup. It is usually served as a side dish with rice. Rasam is otherwise called as saaru.

There are so many different kinds of rasam. Milagu rasam or pepper rasam is one among them. Pepper, cumin, garlic, turmeric and tamarind are the main ingredients of this recipe.

Milagu rasam is known for its medicinal properties. This is our go-to recipe whenever, someone has cold or fever in our home. Also, this was one of the most recommended food in Tamilnadu, during covid pandemic. It is also a great post partum recipe.

ABOUT THE RECIPE:

We have been making this recipe in our home for generations. We make it with freshly ground masala. This is an easy, one pot recipe. It takes a maximum of 10 minutes to prepare. It can be stored at room temperature for 3 days.

INGREDIENTS FOR MILAGU RASAM:

FOR MASALA:

• PEPPERCORNS – 2 TSP
• CUMIN SEEDS – 2 TSP
• GARLIC CLOVES – 10 NOS

MAIN INGREDIENTS:

• TAMARIND – SMALL LEMON SIZE
• TOMATO (CHOPPED) – 1 NO.
• TURMERIC POWDER – 1/2 TSP
• ASAFOETIDA – 1/4 TSP
• MUSTARD SEEDS – 1 TSP
• DRY RED CHILLIES – 2 NOS.
• SALT – AS REQUIRED
• OIL – 1 TBSP
• CORIANDER LEAVES – FOR GARNISHING
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE MILAGU RASAM:

• Wash and soak the tamarind in water for 15-20 minutes.

• Meanwhile, add the peppercorns, cumin seeds and garlic cloves to a blender and blend coarsely.

• After 15 minutes, add the chopped tomatoes to the soaked tamarind.

• Squeeze the tamarind and tomatoes, until it has a puree consistency.

• Add the ground mixture, turmeric and salt to the tamarind and tomato puree.

• Mix everything well.

• Heat a kadai, and a tablespoon of oil.

• Once the oil gets heated, add the mustard seeds to it. It will start to splatter. Then add the dry red chillies and asafoetida and fry for 2 seconds.

• Then add the puree mixture to the kadai, and let it cook on medium-high.

• After adding the mixture to the kadai, it forms foam on top, before it starts to boil. At this stage, add the curry leaves and coriander leaves to it.

• When it starts to boil, add 1/4 cup of water and, turn off the flame.

• Do not let it boil completely. It has to be turned off before it starts to boil completely.

YUMMY AND DELICIOUS MILAGU RASAM IS READY.

SERVE IT WITH HOT STEAMED RICE, AND YOUR FAVOURITE SIDE DISH.

I HAD MINE WITH HOT STEAMED RICE AND PEPPER CHICKEN FRY.

VARIATIONS:

• Tomato puree can also be added instead of chopped tomatoes.
• Tamarind can be soaked in hot water for 2 minutes, instead of soaking it in room temperature water for 15 – 20 minutes.
• Completely peeled garlic cloves can also be used.

PRO TIP:

• Do not let it boil completely. Turn off the flame before it start to boil completely.
• Adding water at the end is mandatory. It prevents the rasam from having the over cooked flavour.
• The pepper, cumin and garlic shouldn’t be ground to fine powder. Making it to a fine powder might make the rasam too flavourful, which eventually spoils the taste of the rasam.

NOTE:

Rasam can be stored at room temperature for upto 3 days. It can be kept in the refrigerator and reheated whenever needed, for upto 1 week.

MILAGU RASAM

Recipe by foodpassion1513Course: Postpartum Recipes, Rasam, Traditional recipe, Vegetarian

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

100

kcal

Rasam is a popular and a traditional dish of South India. It has a watery consistency, and tastes similar to an Indian soup. It is usually served as a side dish with rice. Rasam is otherwise called as saaru.
There are so many different kinds of rasam. Milagu rasam or pepper rasam is one among them. Pepper, cumin, garlic, turmeric and tamarind are the main ingredients of this recipe.
Milagu rasam is known for its medicinal properties. This is our go-to recipe whenever, someone has cold or fever in our home. Also, this was one of the most recommended food in Tamilnadu, during covid pandemic. It is also a great post partum recipe.

Ingredients

• INGREDIENTS FOR MILAGU RASAM:

• FOR MASALA:

• PEPPERCORNS – 2 TSP

• CUMIN SEEDS – 2 TSP

• GARLIC CLOVES – 10 NOS

• MAIN INGREDIENTS:

• TAMARIND – SMALL LEMON SIZE

• TOMATO (CHOPPED) – 1 NO.

• TURMERIC POWDER – 1/2 TSP

• ASAFOETIDA – 1/4 TSP

• MUSTARD SEEDS – 1 TSP

• DRY RED CHILLIES – 2 NOS.

• SALT – AS REQUIRED

• OIL – 1 TBSP

• CORIANDER LEAVES – FOR GARNISHING

• CURRY LEAVES – FOR GARNISHING

Directions

• HOW TO MAKE MILAGU RASAM:
• Wash and soak the tamarind in water for 15-20 minutes.
• Meanwhile, add the peppercorns, cumin seeds and garlic cloves to a blender and blend coarsely.
• After 15 minutes, add the chopped tomatoes to the soaked tamarind.
• Squeeze the tamarind and tomatoes, until it has a puree consistency.
• Add the ground mixture, turmeric and salt to the tamarind and tomato puree.
• Mix everything well.
• Heat a kadai, and a tablespoon of oil.
• Once the oil gets heated, add the mustard seeds to it. It will start to splatter. Then add the dry red chillies and asafoetida and fry for 2 seconds.
• Then add the puree mixture to the kadai, and let it cook on medium-high.
• After adding the mixture to the kadai, it forms foam on top, before it starts to boil. At this stage, add the curry leaves and coriander leaves to it.
• When it starts to boil, add 1/4 cup of water and, turn off the flame.
• Do not let it boil completely. It has to be turned off before it starts to boil completely.
• YUMMY AND DELICIOUS MILAGU RASAM IS READY.

Notes

• VARIATIONS:
  Tomato puree can also be added instead of chopped tomatoes.
  Tamarind can be soaked in hot water for 2 minutes, instead of soaking it in room temperature water for 15 – 20 minutes.
  Completely peeled garlic cloves can also be used.
  
• PRO TIP:
  Do not let it boil completely. Turn off the flame before it start to boil completely.
  Adding water at the end is mandatory. It prevents the rasam from having the over cooked flavour.
  The pepper, cumin and garlic shouldn’t be ground to fine powder. Making it to a fine powder might make the rasam too flavourful, which eventually spoils the taste of the rasam.
  
• NOTE:
  Rasam can be stored at room temperature for upto 3 days. It can be kept in the refrigerator and reheated whenever needed, for upto 1 week.