MILAGU RASAM (BLACK PEPPER RASAM)

Milagu rasam or black pepper rasam is a favourite of my brother and myself.  When we have cough and cold and fever, my mother used to make milagu rasam along with hot rice and roasted papad.  The taste of it is awesome.  This is the way my mother makes it.

Since it was raining today very heavily, I told my husband I am making this rasam and ivy gourd poriyal as only this vegetable was available in my fridge and was lazy to go out and get some vegetables.  This can be had as an appetizer during rainy and winter season also.

ready to serve

Let us look at the recipe now:


Preparation time: 40 minutes (including the time taken for soaking)
cooking time 10 minutes
serves 3-4

Ingredients;

2 tbsp tur dal
1 tbsp cumin seeds
1 tbsp black pepper
1 red chilli
1 tomato finely chopped
2-3 cloves of garlic
1 small piece of ginger (optional)
turmeric powder
a piece of tamarind (optional) or 1 tsp lime juice

tempering:

1 tsp ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
curry leaves
asafeotida

garnishing

chopped coriander leaves.


Method:

1.  Wash and soak the tur dal, black pepper, cumin seeds, red chilli for 30 minutes
2.  Finely chop the tomato and keep aside.
3.  Grind the soaked dal, pepper, garlic, ginger, tamarind (if you are using or you can use one tsp lime juice instead) to a coarse paste.


ready to grind

4.  In a kadai, add a cup of water and mix the ground paste in it.
5.  add turmeric powder, salt, chopped tomatoes and bring to boil till the raw smell goes off.


ground paste kept for boiling

6.  Keep stirring in between as the dal is likely to coat the kadai at the bottom.
7.  Add the chopped tomatoes and cook till it is soft.
8.  When it is done add 2 more cups of water and simmer for 5 minutes.  after adding water do not boil.


after cooking added 2 cups of water kept for frothing

9.  Temper with the ingredients mentioned above and garnish with chopped coriander leaves.

How to serve:

Serve with hot rice, roasted papad or can serve as an appetizer too.


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