poondu milagu rasam /pepper rasam recipe

The garlicy smell coming out of my amma’s kitchen and am jumping down the stairs of my home peeping into kitchen to see my paati(grandma)grinding the roasted masala with garlic for rasam.Usually whenever there is a heavy lunch during sunday afternoons this one rasam is a compulsory item to complete a very satisfying meal.Actually there is another time that they make this poondu milagu rasam!for the treatment of colds and coughs which gives an excellent relief from the starvings.It is during these peaky days we use to do this rasam have it with hot rice it feels so comforting and a handy relief. At my mothers space the rasam will always be spicy as my father likes it to be!but here both my hubby ,in-laws and children are less spice loving people so I prepare it less spicy.The specialty of this poondu milagu rasam is that there is no need to add tomatoes!the addition of pepper and garlic does all the magic.Roasting the masalas will release all the flavours which is more important for this poondi milagu rasam/pepper garlic rasam.Don’t over boil the rasam as the rasam taste will be totally spoiled.

poondu milagu rasam /pepper rasam recipe

INGREDIENTS:

Tamarind – one big lemon sized soaked and squeezed and take extract
Salt to taste
Some curry leaves,turmeric powder – 1 tsp

For tempering:

ghee/oil – 1-2 tbsp
Mustard seeds – 1 tsp
Red chillies – 2
Asafoetida – 1 tsp

For rasam powder(dry roast and grind):

Garlic cloves – 10-12(small)
Pepper – 1 tbsp
Toor dal/thuvaramparuppu – 1tbsp
Cumin/jeera – 1 tsp
Coriander seeds – 1 tsp,redchilli – 1

METHOD:

TAKE EXTRACTAND DILUTE KEEP READY

TAKE TO ROAST INGREDIENTS

DRY ROAST

GRIND WITH GARLIC AT LAST

HEAT GHEE ADD MUSTARD,HING,CHILLIES WHEN SPLUTTERS ADD POWDER

ADD EXTRACT

ADD SALT

ADD TURMERIC,CURRY LEAVES

WHEN WHITE FOAM FORMS SWITCH OFF

1.First soak tamarind and take extract dilute with water check for tanginess.
2.Dry roast the “rasam powder” ingredients and finally grind with garlic in it and keep ready.
3.Keep a kadai add ghee add mustard,redchillies and asafoetida and when seeds splutter add powder mix and add tamarind extract.
4.Add salt, turmeric powder,curry leaves.
5.Let white foam form with a light bubble boil.
6.Switch off and serve with hot rice and appalam.

Check for other rasam recipes:

how to prepare vazhaithandu soup /rasam for rice

how to make horse gram rasam /kollu rasam

rasam without dhal / goddu rasam

recipe for making buttermilk rasam /morrasam

making rasam with rasam powder (homemade)

[amd-zlrecipe-recipe:201]

Related articles across the web

• Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
• Roasted Carrot and Beet Salad With a Lemon Confit Dressing [Vegan]
• Mashed Potato Bread
• Uppad Pachir