My aunt Sarasu Athama is the queen of rasams in my family. She is the only daughter to my grand mother. My Paati had 5 sons and then Sarasu Athama. My dad, my chitappas and periyappas (uncles) go crazy for her Rasam. மிளகு ரசம் , Milagu Rasam is very comforting for people with cold and fever. This is a very mild version with the addition of little lentil. Its perfect for kids when they are down with fever or a cold. This Milagu Rasam uses tomato and not tamarind as a souring ingredient.
Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.
Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.
Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.
Serve the Milagu Rasam hot with rice and a little ghee.
- 1 Ripe Tomato
- ½ teaspoon Turmeric
- ⅛ teaspoon Asafoetida
- 2 teaspoon Black pepper
- 1 teaspoon Cumin Seeds
- ½ teaspoon Jaggery
- 1 sprig curry leaves
- 1 teaspoon salt
- 2 teaspoon Sesame (Gingely) oil
- ¼ teaspoon Mustard seeds
- 1 sprig Curry leaves
- 5 Shallots (small onions)
- 5 cloves Garlic
- 3 tablespoons Toor dal, fully cooked
- 2 stalks Coriander leaves, chopped
- Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.
- Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.
- Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.
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