This dish (also called as muligatawny soup in restaurants) is a delicious soup as well as the best antidote for a fever or cold. It is delicious and nutritious at the same time. There are many varieties of Rasam – Lemon Rasam, Tomato Rasam, Pineapple Rasam, Mysore Rasam so on. Milaku Rasam or Pepper Rasam is the basic one and very simple to make.
To roast and Grind
Peppercorn (Kalimiri) – 1 tsp
Cumin seeds (Jeera) – 1 tsp
Pigeon Pea Lentil (Tur Dal) – ¾ tsp
Fenugreek seeds (Methi / Vendayam) – 1/8 tsp
Garlic – 2 pods with skin
Coriander (Dhania) Seeds – ½ tsp
Tomato – 1 cut into quarters
Tamarind (Imli) Water – Soak marble sized Tamarind in water and squeeze to get tamarind water
Cilantro – 2 tbsp (chopped)
Sugar – ½ tsp
Water – ¾ cup
Salt to taste
Ghee or Oil – 1 tsp
Mustard seeds (Rai) – 1 tsp
Red Chilli – 1 broken
Cumin seeds (Jeera)- 1 tsp
Asafoetida (Hing) 1/8 tsp
Curry Leaves – 1 strand
Dry Roast all the ingredients in the “To roast and grind” section above except Garlic for a minute on medium heat. Allow to cool. Grind all of them to a semi fine powder. Add Garlic and give just a pulse grind.
Transfer to a vessel in which the Rasam is going to be prepared.
Add all the ingredients under the “Other Ingredients list (crush all the ingredients very well). Add water, check and add more Salt and Tamarind if required. Boil the Rasam on high heat.
Simultaneously, heat 1 tsp Ghee or Oil in a pan, add the ingredients under “to temper” table one by one. Stir fry for a few seconds. Switch off the flame and add Asafoetida immediately.
Pour this content to the boiling Rasam. Cover the Rasam with a lid and turn off the heat.
Best had piping hot 🙂
Note: Allow the Rasam to boil for just one rolling boil. It takes about 6 to 8 minutes. If boiled for more time, the taste will differ.