MILAGU /PEPPER RASAM

After so many years of cooking I gave some of these suggestions to my daughter who started

cooking. It is always advised for the newly cooking GUYS to watch once while their mother

is making the dish.The following steps to be borne in mind:The heat of the stove,the vessel

used,the quantity of tamarind taken(the taste differs when paste is used)the quantity of

rock salt used. The measure of water used at different levels and last but not the least

the rasam powder(how it is made at home)measure used.Finally even the tempering and garnishing matters.

finally to know that it should be covered immediately with a lid and kept -to retain the aroma.

If all the ingredients required are handy at home it is better to make rasam powder in small quantities

and keep in airtight container.The ingredients can be sundried where ever possible and coarsely

powdered in mixies.When dried ingredients are used it is easy to make powder.Alternatively they can

be roasted by making the pan hot first and putting the ingrdients one after other and slightly roasting.

while powdering first powder red chillies then corianders seeds and then rest of ingredients.

While preparing rasam try to use a deep vessel so that u get more of clear rasam --as the base being

less in diameter.Do not over boil rasam.Only initially to make the raw smell of tamarind to go the tamarind extract

should boil well.For some variety of rasam all the ingrdients are assembled in the beginning and boiled

and tempering done.

I keep trying all types of rasams specially prepared in different regions.Also make rasam powder given

by friends and follow media programmes and cookery books.It always gives pleasure to try changes from the

routine signature recipes i feel.I am posting the rasam recipe which i have tried and it

won the appreciation of my near and dear ones.

This is Milagu rasam.A new version different from the one we make.

Usually Dhal water is not used for milagu rasam and it is

prepared like pathiyam, to keep it more strong.But this

rasam with dhal water is mild and same time serves the purpose.

I tried this after watching a live show and it was explained

very well by Revathi shanmugam. I like to share the same.

Even here you can start making the rasam by making fresh

powder required only for the rasam you are going to make

for the day. When you cook tuwar dal in cooker take the

dhal water and set aside.

INGREDIENTS;

COOKED TUWAR DHAL WATER 1 GLASSFUL

TAMARIND EXTRACT FROM SMALL LIME SIZE TAMARIND 1 GLASSFUL

TOMATOES 2

CURRY LEAVES

CORIANDER LEAVES

TURMERIC POWDER 1/4 TSP

LG

SALT

MAKE POWDER:

PEPPER 1 1/2 TSP

CUMMIN SEEDS/JEERA 1 TSP

RED CHILLIES 2

TUWAR DHAL 1 TSP

CURRY LEAVES

GARLIC 3 CLOVES

TEMPERING:

GHEE

MUSTARD SEEDS 1/2 TSP

METHI SEEDS 1/2 TSP

RED CHILLIES 1

METHOD:

Soak tamarind and take extract using one glassful water.

In a vessel combine dhal water,tamarind water,cut tomato pieces,

curry leaves, coriander leaves, turmeric powder,LG powder, salt and

bring to boil.

To this add the freshly pound powder and when it is foamy with boiling

bubles around the brim remove and temper in hot oil/ghee with mustards seeds,

methi seeds, and broken chilly.