Pepper (Milaku) Rasam/Soup

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.

Ingredients

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

Other Ingredients

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

To temper

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

Preparation:

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.

Done!

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.