Milagu Rasam Recipe
Image Source : The Grand Sweets And Snacks, CC BY-SA 4.0 , via Wikimedia Commons
What are the Health Benefits of Milagu Rasam?
Growing up, Milagu Rasam was always a synonym for medicine so I was never fond of it. But as I grew older, I learned not only about how many medicinal properties it has but also how many solid flavours it truly has. This authentic rasam recipe (Or Milagu Rasam Recipe) lists out the complete list of ingredients for rasam along with the step-by-step guide to the perfect healing broth. In my experience, this is the best rasam for colds, coughs, and stubborn sniffles that never seem to completely go away.
Image Source : Vecteezy
Image Source : Vecteezy
Is There A Secret Ingredient?
While making rasam, it is important to remember that while it is flavourful, it is also straightforward to make. There are many variations of the authentic rasam recipe since each South Indian state makes it in its unique way. Every dish has a secret ingredient, including the Milagu rasam. The most common secret ingredient is always love, but in this case, it is also the rasam powder. Adding the right amount of rasam powder to this Pepper Rasam recipe (or Milagu Rasam Recipe) makes it as great as it is.
Image Source : Vecteezy
Milagu Rasam Recipe
INGREDIENTS
2 tbsp - Pigeon Peas (Thuvaram Paruppu/ Toor Dal)
2 Pieces - Medium-Sized Tomatoes
2 tsp - Black Peppercorns
1 tsp - Cumin Seeds (Jeeragam)
1/2 tsp - Mustard Seeds
2 Sprigs - Curry Leaves
1/2 tsp - Turmeric Powder (Manja Pudi)
1/2 tsp - Asafoetida Powder (Perungaayam/Heing)
1/2 tsp - Rasam Powder
1-2 Sprigs - Coriander, Finely Chopped
2-3 tbsp - Ghee or Oil
Water
Salt to Taste
PREPARATION
For the Pepper Masala -
In a pan, dry roast black peppercorns, cumin seeds, curry leaves, and pigeon peas (Thuvaram Paruppu/ Toor dal) seeds over medium heat, until they become fragrant.
Once cooled, grind them into a fine powder and set aside.
For the Tomato Purée -
Lightly slit the tomatoes with an “X” or “+” mark.
In a pot, bring water to a boil.
Once the water starts boiling, add the tomatoes and boil until the tomato skin starts to peel off.
Once peeled, separate the tomato peel from the pulp.
Blend the pulp with a little water until it turns into a smooth purée.
For the Rasam -
In a deep dish, heat the Desi Ghee or oil.
Once the oil/Ghee is hot, add the asafoetida powder and fry for 5-10 seconds until fragrant.
Add mustard seeds and curry leaves and temper them until they crackle.
Then add the puréed tomatoes, pepper powder, a little rasam powder, turmeric powder (manja pudi), and a little sugar (to balance the taste) and boil it until it becomes aromatic and the raw smell of the powders is gone.
Add water as per preferred consistency.
Add salt and add more pepper powder, as per taste, if required.
Garnish with freshly chopped coriander leaves.
Serve hot with mushy rice with a dollop of Ghee for added taste.
