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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.
Prepare Dal and Tamarind Extract (Time: 15 mins)
Grind the Rasam Spice Powder (Time: 2 mins)
Boil the Rasam Base (Time: 7 mins)
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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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 103.63 calories per serving with 3.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer (Time: 3 mins)
Prepare the Tempering (Tadka) (Time: 2 mins)
Garnish and Serve (Time: 1 min)
For a lighter, clearer version (known as 'Thani Rasam'), simply omit the toor dal. Follow all other steps as is.
Skip the tamarind entirely. After taking the rasam off the heat, stir in the juice of half a lemon for a different kind of tanginess.
For garlic lovers, add 2-3 extra crushed garlic cloves along with the tempering ingredients for a pungent garlic flavor.
Instead of mashing the dal into the rasam, you can just use the protein-rich water from the cooked dal (dal-pani) for a clearer but still flavorful rasam.
The combination of black pepper, cumin, and hing stimulates digestive enzymes, promoting better gut health and preventing issues like bloating and indigestion.
Milagu Rasam is a traditional South Indian remedy for colds and sore throats. The heat from the black pepper acts as a natural decongestant and provides soothing relief.
Spices like black pepper and turmeric are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system and fight off infections.
Tamarind and the various spices used in the rasam are excellent sources of antioxidants, which help combat oxidative stress and protect the body's cells from damage.
Yes, Milagu Rasam is very healthy. It's light, aids digestion, and is packed with beneficial spices. Black pepper is known to help relieve cold and cough symptoms, while cumin and hing are excellent for gut health.
One serving of Milagu Rasam (approximately 1 cup) contains about 80-90 calories, making it a very light and low-calorie dish. The calories primarily come from the toor dal and ghee.
Absolutely. Making it without dal results in a version called 'Thani Rasam' or 'Pepper-Cumin Rasam', which is clearer and lighter. Simply skip the dal cooking and adding steps.
Rasam can turn bitter if it's boiled vigorously after adding the cooked dal. It can also happen if the spice powder is burnt during grinding or if too much pepper is used. Always simmer gently in the final stage.
Store any leftover rasam in an airtight container in the refrigerator. It stays fresh for up to 2-3 days. Reheat gently on the stovetop before serving.