Milagu Rasam (Pepper Rasam) is a popular south Indian preparation which goes well with steamed Rice. It can also be served as a soup. It is very healthy and a soothing soup during winter.
Ingredients
Gingelly Oil – 2 tsp
Mustard Seed – ½ tsp
Fenu Greek Seed – 1/8 tsp
Asafoetida – ¼ tsp
Curry Leaves from 1 twig
Red Chillies – 2
Big Sized Tomato – 1 (chopped)
Tamarind – small goose berry size (Soak in ½ cup of water)
Coriander Leaves – 1 tbsp
Salt to taste
To grind:
Pepper – 1 tsp
Cumin Seed – 1 tsp
Garlic Pods – 4 to 5
Curry Leaves from 1 twig
Method:
Crush all the ingredients under “to grind “column to a coarse powder. Squeeze the Tamarind and extract the juice to the water in which it was soaking.
Heat Oil in a vessel. Add Mustard, Cumin Seed and Fenugreek Seeds. Allow them to crackle. Add the Curry Leaves, Red Chillies and Asafoetida.
Stir cook for 30 seconds. Add the coarse powder and tomatoes. Stir cook for a minute.
Add the Tamarind water and 2 cups of water. Adjust Salt and sourness.
Bring it to a boil.
Add Coriander Leaves and switch off the flame.
Serve hot as a soup or with rice!
Note:
Rasam should not be allowed to boil for a long time. Switch off the flame when it comes to a rolling boil. Else the taste will differ.
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