Milagu Rasam Recipe
Ingredients :
Tamarind - 1 lemon sized
Tomato -1
Garlic- 10 pods
Pepper- 2 tbspn
Jeera-1 tbspn
Ghee- 1 tbspn
Red chilli- 1
Mustard seeds- 1 tspn
Curry leaves 10
Salt to taste
Preparation:
Soak tamarind and take the pulp and keep it aside. In the meantime, take a drop of ghee and add chilli, pepper and garlic and fry them. After you fry crush them along with jeera. You should not add water while crushing and it needn't be smooth in texture.
Now cut tomato into fine piece. Take the vessel in which rasam is to be made and take the tamarind pulp. The pulp should be watery unlike vathalkuzhambu. Now add the chopped tomatoes and crush it with your hand. Then add asafoetida to it and keep it in the gas. Add salt. Let it boil until the raw smell of tamarind goes. Now add the crushed items and mix well. Let it boil for 5 minutes.
Now take a kadai add ghee and splutter mustard seeds and curry leaves and add it to rasam. Your rasam is ready to eat with hot rice and ghee.
Ingredients :
Tamarind - 1 lemon sized
Tomato -1
Garlic- 10 pods
Pepper- 2 tbspn
Jeera-1 tbspn
Ghee- 1 tbspn
Red chilli- 1
Mustard seeds- 1 tspn
Curry leaves 10
Salt to taste
Preparation:
Soak tamarind and take the pulp and keep it aside. In the meantime, take a drop of ghee and add chilli, pepper and garlic and fry them. After you fry crush them along with jeera. You should not add water while crushing and it needn't be smooth in texture.
Now cut tomato into fine piece. Take the vessel in which rasam is to be made and take the tamarind pulp. The pulp should be watery unlike vathalkuzhambu. Now add the chopped tomatoes and crush it with your hand. Then add asafoetida to it and keep it in the gas. Add salt. Let it boil until the raw smell of tamarind goes. Now add the crushed items and mix well. Let it boil for 5 minutes.
Now take a kadai add ghee and splutter mustard seeds and curry leaves and add it to rasam. Your rasam is ready to eat with hot rice and ghee.
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