MILAGU RASAM, PEPPER RASAM

Rasam can be serve as an appetizer and along with steamed white rice.  This is basically prepared for the feast in South India also for festival, is an integral part.  Various types of rasam are made, but here I am presenting the rasam which is normally made when we are down with fever.  Myself and my brother love rasam rice any time.  My aunty used to make Kottu rasam or Gottu rasam it is called, we used to love this along with chutta appalam (roasted papad).  I have already posted another way of preparing this rasam.  this is the second method.

Let us look at the recipe now:


Ingredients:

1 tomato
1/2 tsp dry mango powder or a small lime size tamarind
turmeric powder
2 tsp rasam powder
salt

Tempering:

1 tsp ghee
1 tsp mustard seeds
1/4 tsp cumin seeds
curry leaves
asafoetida

Garnishing:

chopped coriander leaves.
Method:

soak the tamarind in hot water and squeeze out the pulp.  Put the pulp in a vessel, add chopped tomato, salt, turmeric powder and boil till the raw smell of tamarind goes.  alternatively you can use amchur powder if you cannot consume tamarind.  mix the rasam powder in little water and add to the tamarind pulp, add sufficient water and  bring to boil. switch off gas.  temper with the items mentioned.  garnish with chopped coriander leaves. serve hot with steamed white rice or serve as an appetizer.