Milagu Rasam (Miriyala Charu) – Pepper Rasam with Fresh Ground Rasam Powder
Milagu Rasam, also known as Miriyala Charu, is a flavorful South Indian dish that’s loved for its comforting, spicy, and tangy taste. With its rich blend of freshly roasted spices, tamarind, tomatoes, and a hint of jaggery, this rasam is not just a perfect accompaniment for a traditional South Indian meal, but it can also be served as a soothing soup. The freshly ground rasam powder adds a delightful depth of flavor to the dish, making it an absolute favorite.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
For the Rasam Base:
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Tamarind Water | 1 cup |
| Tomatoes | 2, quartered |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Coriander Leaves (Dhania) | 6 sprigs, chopped |
For the Rasam Powder:
| Ingredient | Quantity |
|---|---|
| Whole Black Peppercorns | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Arhar Dal (Split Toor Dal) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
For Seasoning (Tadka):
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
Instructions:
-
Prepare the Toor Dal:
- Begin by cooking the Arhar dal (split toor dal). In a pressure cooker, cook the dal with 1 cup of water for 3 to 4 whistles. Once the pressure has released, mash the dal thoroughly and set it aside.
-
-
Roast the Spices for Rasam Powder:
- Heat a pan over medium heat. Add the toor dal and roast it until it turns golden brown. Then, add the coriander seeds, cumin seeds, fenugreek seeds (methi), and black peppercorns. Continue to roast the spices for about 1 minute, until they start crackling and releasing their aromatic fragrance.
- Remove from heat and allow the mixture to cool completely.
-
Grind the Fresh Rasam Powder:
- Once the roasted spices have cooled, transfer them to a small jar of a mixer grinder and grind the mixture into a coarse powder. Set the freshly ground rasam powder aside.
-
Prepare the Milagu Rasam:
- In a deep vessel, add 3 cups of water, the chopped tomatoes, tamarind water, turmeric powder, salt, and jaggery. Bring the mixture to a boil over medium heat.
- Let it simmer for 4 to 5 minutes, until the tomatoes soften and break down.
- Once the tomatoes are soft, add the freshly ground rasam powder and the mashed toor dal. Stir well and let it boil for another 5 minutes until the rasam starts to froth slightly. This gives the rasam its signature texture and richness.
-
Prepare the Seasoning (Tadka):
- Heat ghee in a small pan over medium heat. Add the mustard seeds and cumin seeds, and allow them to crackle.
- Add the asafoetida (hing) and curry leaves, stirring quickly to release the flavors.
- Pour this hot seasoning over the prepared rasam, and let it boil for an additional 1 to 2 minutes.
-
Garnish and Serve:
- Finally, stir in the chopped coriander leaves for a fresh touch.
- Serve your Milagu Rasam hot, either with steamed rice and a side of dondakaya vepudu (tindora fry) and Elai Vadam, or enjoy it as a comforting, spicy soup.
Notes:
- The Milagu Rasam can be adjusted to your spice tolerance by varying the amount of black pepper in the freshly ground rasam powder.
- This dish pairs beautifully with steamed rice, or as a standalone soup for a light, flavorful meal.
Enjoy this warm, aromatic, and tangy Milagu Rasam as part of your South Indian meal or as a rejuvenating, spicy soup!
