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Milagu rasam
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Milagu rasam recipe

Easy and simple to make pepper rasam, Rasam without tomato.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Jeyashri suresh

Ingredients

  • Tamarind a gooseberry sized
  • ½ tbsp toor dal
  • 1 tsp pepper
  • 1 tsp cumin seeds
  • 1 red chili
  • 3 cups water
  • 1 tsp ghee
  • ½ tsp mustard seeds
  • 2 pinches of asafoetida optional
  • Salt as needed
  • Curry leaves few
  • ½ tsp turmeric powder

Instructions

  • Soak tamarind in ½ cup hot water and extract tamarind extract using 1.5 cups of water.
  • So we have now 2 cups of tamarind juice.
  • In a pan dry roast toor dal, pepper, cumin seeds, and red chili.
  • Once the dal turns brown, switch off the flame.
  • Transfer to a plate soon and cool completely.
  • Grind into a powder, this came around 4 tsp of the fresh rasam podi for pepper powder.
  • In a pan add 2 cups of tamarind extract and add turmeric powder and salt.
  • If adding asafoetida add it now. Usually, many elders at home, don’t add asafoetida of milagu rasam.
  • Add 2-3 tsp of the ground pepper powder.
  • Let this boil for 5-7 minutes. Let the raw smell of tamarind goes off.
  • Add 1 cup more water to this now.
  • Let this froth up, switch off the flame.
  • Add few curry leaves.
  • Temper mustard seeds in ghee and add them to the rasam.
  • Milagu rasam is ready.

Video

Notes

You can add a tiny piece of jaggery in the end to balance the spices.
2. Instead of adding plain water after the tamarind is boiled, you can add dal water | parrupu thanni too.
3. Milagu rasam podi can be done for 2 weeks and stored in an airtight box.