Milagu Rasam (4 Servings)

1tsp black pepper corn

1 tsp cummin seeds

4 red chillies

2 to 3 sprigs of curry leaves

coriander leaves to garnish

1 1/2 spoons of ghee

1 tsp arahar dal

1 tsp chana dal

1 tsp mustard seeds

1 pinch of asafotida powder

1/4 cup cooked arahar dal (optional)

1 medium-sized tomato

1 lemon-sized ball of tamarind

1 tsp salt  or as per taste

Soak the tamarind in hot water for 10 minutes and extract the pulp. In 1/2 spoon of ghee, roast the chilles, pepper, jeera, chana dal and arahar dal till light brown. Grind the roasted ingredients along with the tomato to a fine paste. Add the paste to the tamarind pulp and allow to boil till it gives an appetizing aroma (5-7 minutes). Add 2-3 cups of water, salt, and allow to boil. Remove from fire and garnish with coriander leaves. Temper the mustard seeds and asafotida in ghee and add to rasam. Serve hot.

In case you prefer the rasam less peppy, add the cooked arahar dal before addding water to attain the required qty of rasam.


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