A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional remedy for colds is perfect served with hot rice or sipped on its own.
Prep10 min
Cook20 min
Soak15 min
Servings4
Serving size: 1 cup
104cal
4gprotein
14gcarbs
Ingredients
0.25 cup Toor Dal (Rinsed thoroughly)
1 tbsp Tamarind (Paste, or a small lime-sized ball soaked in water)
1 tbsp Black Peppercorns (Use whole peppercorns for fresh grinding)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A thick, coarse South Indian chutney made from roasted lentils and spices. This flavorful, protein-rich condiment is traditionally mixed with hot rice and a dollop of ghee or sesame oil for a simple, satisfying meal.
A classic South Indian side dish where thin lentil crisps (appalam) are roasted directly over an open flame until puffed and smoky. Ready in seconds, it's the perfect crunchy accompaniment to any meal, offering a delightful texture and a unique, fire-roasted flavor.
About Milagu Rasam, Steamed Basmati Rice, Paruppu Thogayal and Sutta Appalam
Aromatic, gut-friendly pepper rasam with protein-packed lentil chutney and crispy papad. Pure comfort food!
This tamil dish is perfect for lunch. With 591.4599999999999 calories and 19.45g of protein per serving, it's a low-fat option for your meal plan.
4gfat
2 pcs Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
4 cup Water (Divided for cooking dal, tamarind, and adjusting consistency)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Dal and Tamarind Extract (Time: 15 mins)
In a pressure cooker, combine the rinsed toor dal, 1/4 tsp turmeric powder, and 1 cup of water. Cook for 3-4 whistles until the dal is completely soft and mushy. Mash it well and set aside.
While the dal cooks, soak the tamarind in 1 cup of warm water for about 10-15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid, discard the pulp, and reserve the tamarind water.
2
Grind the Rasam Spice Powder (Time: 2 mins)
In a small spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and optional garlic cloves.
Grind them into a coarse powder. This freshly ground mix is crucial for the authentic aroma and flavor of the rasam.
3
Boil the Rasam Base (Time: 7 mins)
In a medium-sized pot or saucepan, add the prepared tamarind water, chopped tomato, the freshly ground spice powder, and salt.
Add 2 cups of water and bring the mixture to a rolling boil over medium heat.
Allow it to boil for 5-7 minutes. This step is important to cook off the raw smell of the tamarind and infuse the water with the spices.
4
Combine and Simmer (Time: 3 mins)
Reduce the heat to low. Pour the mashed toor dal into the boiling rasam base and stir well to combine.
If the rasam is too thick, add up to 1 more cup of water to achieve a thin, soupy consistency.
Let the rasam heat through gently for 2-3 minutes until it becomes frothy on top. Crucially, do not let it boil vigorously at this stage, as it can lose its delicate aroma and flavor.
5
Prepare the Tempering (Tadka) (Time: 2 mins)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely.
Add the broken dried red chilies, curry leaves, and a generous pinch of hing. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
6
Garnish and Serve (Time: 1 min)
Immediately pour the hot tempering over the rasam in the pot. You should hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves and give it a gentle stir.
Serve the Milagu Rasam piping hot with steamed rice, or sip it as a comforting soup.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 pcs Dried Red Chilli (Adjust to your spice preference)
0.25 tsp Black Peppercorns (Adds a mild heat and flavor)
0.25 cup Grated Coconut (Fresh or frozen (thawed))
1 tsp Tamarind Paste (Or a small gooseberry-sized ball of tamarind soaked in 2 tbsp hot water)
0.25 tsp Asafoetida (Also known as Hing)
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (As needed for grinding)
2 tsp Sesame Oil (Also known as Gingelly oil)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (For tempering)
1 sprig Curry Leaves
Instructions
1
Roast Lentils and Spices
Heat a heavy-bottomed pan over low to medium heat. No oil is needed for this step.
Add the toor dal and dry roast, stirring continuously for 4-5 minutes until it turns golden brown and releases a nutty aroma.
Add the dried red chillies and black peppercorns to the pan. Continue to roast for another minute until the chillies puff up slightly.
Remove the mixture from the pan and transfer it to a plate to cool down completely. This prevents it from cooking further.
2
Grind the Thogayal
Once cooled, transfer the roasted dal and spice mixture to a blender or mixie jar.
Add the grated coconut, tamarind paste, asafoetida, and salt.
Pulse a few times without water to get a coarse powder. This helps in even grinding.
Add 1 tablespoon of water at a time and grind to a thick, coarse paste. Scrape down the sides as needed. Avoid adding too much water or grinding it into a smooth chutney; the texture should be slightly grainy.
