MILAGU/PEPPER RASAM

     Milagu Rasam/Pepper Rasam is the first thing a South Indian would suggest, on the onset of Cold or Flu.  Recently I was down with fever and Sore Throat, what Doctor suggested to me was the same, a dosage of Hot Milagu Rasam along with Rice or as a Soup.  It proves true to nature, the Pepper in this Rasam is the best home remedy for cold and flu.
      A combination of Tomatoes, Tamarind, Cumin and mainly Pepper is what makes this Milagu Rasam.  All ingredients play its role as an individual doctor helping to heal a sore throat, blocked nose, cold and flu. Yet another Kongu special Kollu Rasam also is one of the best home remedies for Cold and Flu. When your Nose is totally stuffy, it subtles your sense of smell and taste, it's always comforting to have spicy and aromatic Rasams.
      All the more if you are on the cooking side when you are sick, it would be the toughest part.  This Milagu/Pepper Rasam is a simple recipe which can be prepared within minutes.  Few ingredients and simple steps of cooking add an extra note of favourability when it comes to Milagu/Pepper Rasam.  Don't succumb your instincts to prepare this Rasam only when your sick, this is a wonderful recipe which can be prepared for all occasions, even for a Virundhu(Banquet).
     Among the varieties of numerous Rasams, Milagu Rasam imbibes the goodness of Pepper and the spices added to it.  It is a good home remedy for cold and flu. Enjoy this wonderful Milagu Rasam with Rice or drink it as a soup.


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Cuisine - South Indian
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

  MILAGU/PEPPER RASAM

INGREDIENTS :

For Milagu/Pepper Rasam :

Tomatoes - 1 Nos.
Tamarind - 1/2 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil - 2 Tspns
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.

To Grind :

Peppercorns - 11/2 Tspn
Cumin Seeds - 1 Tspn
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract, Turmeric Powder and Salt.
• Boil this for about 5-8 minutes.
• Grind/pound the Peppercorns, Cumin Seeds and Curry Leaves coarsely.
• Add the coarsely ground mixture to the Tomato-Tamarind Water along with some Jaggery and stir well.
• Allow it to boil for few minutes on a low flame.
• Switch off the flame and leave it aside.
• Heat Sesame Oil in a pan, lower the flame, splutter Mustard seeds, Fenugreek Seeds, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Tamarind mix to the seasonings and mix well.
• Switch off the flame, garnish Milagu/Pepper Rasam with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Milagu/Pepper Rasam hot with Rice or simply have it as a Soup.

NOTES :

• Can crush few cloves of Garlic along with cumin and peppercorns and add it to the Milagu/Pepper rasam, if preferred.  
• Can season the Milagu/Pepper Rasam in Ghee instead of Sesame Oil.
• But if you are preparing the Milagu/Pepper Rasam when you are sick use Sesame Oil or any other Vegetable Oil.
• Adding Jaggery also is purely optional, but it compliments well with Tamarind.
• Do not over boil the Milagu/Pepper Rasam, which will spoil the flavour, taste and the nutritious value.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.