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August 2, 2007

Milagu Rasam (Pepper Rasam)


The second post in the "special" trilogy that began with
Milagu Kuzhambu. A special rasam for special times. To me, along with the other two, this trio is something I relish and during the most disturbing of times, I can sense that "all is truly well with the world".

But there's something floating in the rasam. What is that? That is my favourite Iyengar dish and you'll come to know what it is and why this trilogy is so special real soon.

Ingredients:

400 ml Dal Water (Use plain water if need be)
2 tbsp Cooked Dal
2-3 large Tomatoes, chopped (even halved)
1 tbsp Rasam Powder
1/4 tsp Asafoetida
1 tbsp Tamarind Paste
1 tsp Pepper, freshly ground
2 tsp Jaggery
Coriander Leaves for garnish
Salt to Taste

For the tempering:

1 tsp Oil or Ghee
1/4 tsp Mustard Seeds
7-8 Curry Leaves

In a vessel, take the dal water and dal and add the asafoetida, salt, pepper, jaggery and rasam powder. Add the tomatoes and tamarind paste of and bring to a boil. Simmer it for 4-5 minutes.

In a small kadhai, heat the oil or ghee, add the mustard seeds, and when they splutter, add the curry leaves.
Add this to the rasam. Garnish with chopped coriander leaves.

Relish this with rice. Or boil some cute little dumplings in this rasam that you can break over the rice and eat with Milagu Kuzhambu. You take your pick and decide!

8 comments:

Vcuisine said...

A pure medicinal rasam Raaga. Nice Viji

Raaga said...

Yes Viji and I love it :-)

Vanamala said...

Raaga i will call it molagu chatumb !!! (in iyengar word)
thanks for sharing

Suganya said...

Milagu kozhambu and rasam in the same day? Thats too much pepper for me :D

Raaga said...

@Vanamala: We call it Milagu Saathumadhu too :-)

Raaga said...

@Suganya: So what you're essentially saying is that too much of a good thing IS bad for you :-)

Padma said...

Trio series is really quenching the rasam thirst...totally new to me...tx for sharing iyengar's recipes...

Deepa said...

Just made this, and paruppu tuvayal, both your exact recipes. Gosh, lady, your recipes ROCK. You're the best.