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Milagu Rasam | without Rasam powder


How to make Milagu Rasam | without Rasam powder

Milagu rasam is the excellect home remedy if you have cold or cough. We can make with some Indian herbs and spices in your kitchen. You can serve with rice or have as a soup or appetizer.

Preparation time: 10 minutes
Cooking time:10 minutes
Total times:20 minutes
Serving: 5
Course: appetizer | Soup
Cuisine:south Indian recipe

Ingredients:
1 Tomoto, Finely chopped
1 lemon size tamarind(small size)
½ tsp Turmeric Powder
½ tsp Hing(Perungayam)
Salt to taste

For Grinding:
2 Tblsp Pepper
1 Tplsp Cumin seeds
½ Tblsp Coriander seeds
10 Garlic, Peeled

For Tempering:

1 tsp Mustard seeds
2 dry chilies
1 sprig Curry leaves
2 tblsp cooking oil

For Garnishing:

Handful Coriander leaves

Preparation:

1.       Transfer Pepper, Cumin seeds, Garlic, Coriander seeds to mixi jar. Grind it and keep aside.
2.      Soak tamarind in 1 cup of hot water for 15 to 20 minutes, extract the pulp and keep aside.

Method:

1.       Heat a pan, add 2 tblsp oil. Add Mustard seeds
2.      When mustard seeds crackle, add dry chilies and curry leaves
3.      Add grinded masala and sauté it for a minute
4.      Add tomoto and sauté it for a minute
5.      Add tamarind pulp and 2 cup of water
6.      Add ½ tsp turmeric and 1 pinch of Hing and salt
7.      Let it cook on low heat when the rasam gets gentle boil
8.     Switch off the flame and sprinkle the coriander leaves
9.      Serve the rasam with rice

Step by step pictorial
Ingredients:

Heat a pan, add 2 tblsp oil. Add Mustard seeds
When mustard seeds crackle, add dry chilies and curry leaves
Add grinded masala and sauté it for a minute
Add tomoto and sauté it for a minute
Add tamarind pulp and 2 cup of water
Add ½ tsp turmeric and 1 pinch of Hing and salt
Let it cook on low heat when the rasam gets gentle boil
Switch off the flame and sprinkle the coriander leaves
Serve the rasam with rice
Notes:

1.       We should not over cook the rasam. When rasam start gets boil switch off the flame
2.      We should cook the rasam on low flame otherwise the ingredients get burnt.




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