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Milagu rasam
By : Chitra Ramachandran
Category : South Indian lunches, Curry leaves
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Soak tamarind in warm water and extract the juice.
  2. Add salt, asafoetida and curry leaves.
  3. Boil until the raw smell disappears.
  4. Grind the four ingredients into a slightly coarse powder.
  5. Add the powder and add water immediately to make one litre of rasam.
  6. Let the rasam be on low flame.
  7. Cover it with a lid to preserve flavour.
  8. Keep watch by sliding the lid now and then.
  9. Switch off flame when the rasam is just about to boil.
  10. Heat ghee and add mustard seeds, and add the seasoning when the mustard splutters.

Recipe courtesy: Chitra Amma`s Kitchen

1 small lemon size - tamarind
2 tsp - salt
1/4 tsp - asafoetida
Curry leaves, a few

For the powder:
Coarsely grind the following into a powder. No roasting is required
1 tbsp - pepper
1 tbsp - cumin seeds
1 tbsp - coriander seeds
1 tbsp - Bengal gram dal

For the seasoning:
1 tsp - ghee
1/4 tsp - mustard seeds

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