Milagu Rasam Recipe - Miriyala Charu | Pepper Rasam With Fresh Ground Rasam Powder

Name: Milagu Rasam Recipe - Miriyala Charu | Pepper Rasam With Fresh Ground Rasam Powder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: ¼ cup Split Pigeon Peas (1/4 cup Arhar dal (Split Toor Dal) + 1 teaspoon Arhar dal (Split Toor Dal)); 1 cup Tamarind (1 cup Tamarind Water); 2 pieces Tomato (2 Tomatoes quartered); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Jaggery (1 teaspoon Jaggery); 0 pieces Table Salt (Salt to taste); 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves chopped for garnish); 2 tsp Black Peppercorns (2 teaspoons Whole Black Peppercorns); 1 ½ tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) + 1/2 teaspoon Cumin seeds (Jeera)); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Clarified Butter (1 tablespoon Ghee); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); 1 sprig Curry leaves (1 sprig Curry leaves)

Milagu Rasam Recipe - Miriyala Charu | Pepper Rasam With Fresh Ground Rasam Powder - Rasam Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Split Pigeon Peas¼ cup · 1/4 cup Arhar dal (Split Toor Dal) + 1 teaspoon Arhar dal (Split Toor Dal)
Tamarind1 cup · 1 cup Tamarind Water
Tomato2 pieces · 2 Tomatoes quartered
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Jaggery1 tsp · 1 teaspoon Jaggery
Table Salt0 pieces · Salt to taste
Cilantro6 sprig · 6 sprig Coriander (Dhania) Leaves chopped for garnish
Black Peppercorns2 tsp · 2 teaspoons Whole Black Peppercorns
Cumin Seeds1 ½ tsp · 1 teaspoon Cumin seeds (Jeera) + 1/2 teaspoon Cumin seeds (Jeera)
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Clarified Butter1 tbsp · 1 tablespoon Ghee
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Asafoetida½ tsp · 1/2 teaspoon Asafoetida (hing)
Curry leaves1 sprig · 1 sprig Curry leaves

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Steps

1To begin with Milagu Rasam/ Miriyala Charu, prepare all the ingredients and keep ready.
2Cook the toor dal in 1 cup of water in the pressure cooker for 3 to 4 whistles and simmer for couple of minutes and turn off the heat. Allow the pressure to release naturally and once done, mash the dal well and keep aside.
3First step is to make the fresh rasam powder.
4Heat a pan over medium heat; add the toor dal and roast on medium heat until golden. Add the coriander seeds, cumin seeds, methi seeds and black pepper. Roast for about a minute until the seeds start crackling and start releasing an aroma.
5Once done, turn off the heat and allow it to cool.
6Into the small jar of the mixer grinder add the roasted ingredients and grind into a coarse powder. The next step is to make the Pepper Rasam/ Miriyala Charu.
7Into a deep dish, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric powder, salt and jaggery and bring to a boil.
8Continue to boil for 4 to 5 minutes until the tomatoes soften. Once the tomatoes soften, add the ground fresh rasam powder and mashed dal and boil for another 5 minutes until you notice the water begins to froth.
9The final step is the seasoning.
10Heat ghee in a pan over medium heat; add mustard and cumin seeds and allow it crackle. Add the asafoetida and curry leaves and give it a stir.
11Pour the seasoning over the Milagu Rasam/ Miriyala Charu and give it a brisk boil for a couple of minutes. Turn off the heat and stir in the chopped coriander leaves.
12Serve the Milagu Rasam/ Miriyala Charu along with steamed rice, dondakaya vepudu and Elai Vadam or you can also have serve it as a soup.