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
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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