Milagu Rasam Recipe – Village Style Pepper Rasam
Description: This traditional South Indian Milagu Rasam, a delightful pepper-infused soup, is cherished for its robust flavors and health benefits. Ideal for serving with steamed rice or enjoying as a comforting soup, this recipe embodies the essence of village-style cooking, showcasing the simplicity and depth of South Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind Water | 1 cup |
| Tomatoes (chopped) | 2 |
| Salt | To taste |
| Curry Leaves | 1 sprig |
| Garlic | 2 cloves |
| Whole Black Peppercorns | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Arhar Dal (Split Toor Dal) | 2 teaspoons |
| Ghee | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 70 |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Fat | 3 g |
| Sodium | Varies (from salt) |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 55 |
| Total Time | 65 |
Instructions
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Soaking the Spices: Begin by placing the garlic pods, whole black peppercorns, cumin seeds, dry red chillies, and arhar dal into a mixing bowl. Cover them with water and let them soak for approximately 30 minutes to soften.
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Making the Spice Paste: After soaking, drain the water and transfer the mixture into a mixer jar. Add a little water and grind the ingredients into a smooth paste. Once blended, transfer the spice mix into a separate bowl and set aside.
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Preparing Tamarind Water: Extract the juice from the tamarind, ensuring to discard the pulp. Use the prepared tamarind water for the next step.
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Cooking the Rasam: In a saucepan, combine the tamarind juice, the freshly ground spice mix, chopped tomatoes, and curry leaves. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 10 minutes. Continue to simmer for an additional 10 minutes, allowing the flavors to meld beautifully.
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Seasoning: Once the rasam has simmered, add salt to taste, stirring well to combine. Keep an eye on the rasam; when it begins to froth slightly, it is ready to be removed from heat.
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Tempering the Rasam: In a small pan, heat the ghee over medium heat. Add the mustard seeds and let them splutter. Once they start to pop, turn off the heat and sprinkle in a pinch of asafoetida. Carefully pour this tempering into the rasam mixture, stirring gently to incorporate.
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Serving Suggestions: Your Milagu Rasam is now ready to be served! It pairs wonderfully with steamed rice and a dollop of ghee. For a complete meal, consider serving it alongside Pachai Payaru Poriyal (Green Moong Sprout Poriyal) and Elai Vadam. Alternatively, enjoy it as a soothing soup on its own.
This village-style Milagu Rasam encapsulates the flavors of South Indian cuisine, making it a heartwarming addition to any lunch spread. Its comforting properties and rich spices not only delight the palate but also offer a soothing remedy, perfect for any occasion. Enjoy this simple yet flavorful dish that truly embodies the spirit of home cooking.
