Milagu Rasam
Thin black pepper and cumin soup — the most elemental Tamil preparation: tamarind pulp simmered with a ground paste of black pepper, cumin, and garlic (in Iyer preparation) or dried red chilli (in Iyengar), finished with toor dal water, tempered with mustard seeds, curry leaves, and asafoetida. The rasam must be very thin — it is meant to be drunk from a cup or poured over rice so it flows between the grains. The pepper provides slow-building heat; the tamarind provides sourness; the cumin and asafoetida provide the characteristic rasam aroma. Made daily in every Tamil Brahmin household as the second course after sambar; the second serving of rice is always eaten with rasam. Considered the most effective remedy for colds and indigestion.
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Recipe
Ingredients
|
1 tablespoon | Black Peppercorn |
|
1 tablespoon | Cumin , seeds |
|
1 teaspoon | Toor Dal |
|
1 tablespoon | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
1 sprig | Curry Leaf |
|
2 cups | Water |
|
1 cup | Tamarind , water |
|
1 teaspoon | Turmeric powder |
|
1 to taste | Salt |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Dry roast the black peppercorns, cumin seeds, and toor dal until aromatic, then grind them into a coarse powder.
- 2 Heat ghee in a pan and add mustard seeds. Allow them to splutter.
- 3 Add a pinch of asafoetida and curry leaves to the pan.
- 4 Pour in the water and tamarind water, and bring to a boil.
- 5 Add the turmeric powder and salt to taste.
- 6 Stir in the ground spice powder and let the rasam simmer for 10-15 minutes.
- 7 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a small piece of jaggery while simmering the rasam.