Milagu rasam/Pepper Rasam

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Milagu rasam - Pepper flavoured tamarind based lentil broth. Rasams are similar to shorba of North India and most of the rasams have medicinal value associated with them. Depending upon the ingredients used in the preparation of  rasam powder rasams can be effective for treating cold and  indigestion. Mudakathan rasam is used for treating knee pain.

Black pepper, jeera, red chillies, tamarind, tuvar Dal, hing is sauteed in ghee or a combination of ghee and sesame oil, coarsely ground. It is necessary to grind the spices coarsely to a paste otherwise rasam will become cloudy. We want only the essence of the spices used. The coarsely ground paste diluted with water and boiled for 10 minutes. Never cook a  Rasam beyond this time as it loses it's flavour. Then finally it is tempered with mustard seeds, curry leaves and  jeera.

This Rasam doesn't make use of byadgi chillies. Only gundu red chillies or guntur chillies(sharp, thin long ones) complements the spices used in this rasam. Katti perungayam or solid form of asafoetida is used. Paal perungayam can also be used as it has medicinal value. If using katti perungayam pinch a little and saute it along with other ingredients till it gets roasted. If it doesn't get roasted well it sticks to the ladle, so see to that ie gets roasted nicely. 

Ghee and pepper is a great combo though sesame oil can also be used. But use it with the combination of ghee.Turmeric powder is also used as it has anti bacterial qualities, gives relief to sore throat. I'm using white crystal salt, fine salt also can be used.

The recipe can be scaled down for 2 servings. Take 2 tsp of tuvar dal, 1 tsp of pepper, 1/2 tsp of jeera, 1 red chilli, a small gooseberry sized tamarind and proceed as per the directions. Dilute with 3 cups of water.





Storage:

Since all the ingredients are roasted , you can store it for 2 days. It is enough to warm the rasam before use.

Accompaniments:

Rice and roasted papad or any vegetable kootu or a curry with coconut goes well with the dish. 

Variation:
Milagu-garlic rasam:

Skip tamarind and tuvar dal for a no lentil version, add tomatoes and garlic instead. Add 1 or 2 country variety tomatoes and a few cloves of garlic while sauteing the spices. Saute till tomatoes get mushy and garlic turns golden. Proceed as per directions. Reserve a few cloves of garlic for seasoning.

Equipments used: Sauce-pan, blender, seasoning pan.

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Recipe:

Preparation time: 25 minutes

No.of servings: 4

1 cup = 200ml

Ingredients:

To saute, roast and grind:

Oil + ghee - 1 tbsp

Tuvar dal - 2 tbsp

Pepper - 1 tbsp

Jeera - 1/2 tbsp

Red chillies - 3 or 4

Tamarind - small lemon sized(make into pieces for sauteing)

Asafoetida - a pinch

Water - for diluting

Crystal salt - to taste

Tempering:

Oil+ghee - 1 tsp

Mustard - 1/2 tsp

Jeera - a pinch

Curry leaves - 1 sprig

Directions:

1.Heat oil + ghee in a seasoning pan/kadai, add hing, dal, pepper, jeera, red chillies, tamarind. Saute till dals get golden .




2. Cool the ingredients. Transfer to a blender.

3. Grind coarsely by adding some water.

4. Transfer the contents to a sauce-pan, dilute with 6 or 7 cups of water.




5. Add turmeric powder and salt . Boil for 10 minutes.Switch off the flame.


6. Heat oil + ghee in a seasoning pan, add mustard seeds,  jeera when they crackle, add curry leaves. Pour it over the rasam.




Note:

Curry leaves can also be added tot the ingredients while sauteing.











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