Authentic Tamil Nadu Kancheepuram Milagu Rasam with Steamed Ponni Rice
A deeply comforting and aromatic pepper broth infused with traditional spices, designed to warm the soul and aid digestion. Enjoyed best drizzled generously over piping hot rice with a dollop of ghee.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract juice from the soaked tamarind and set aside.
2
Heat sesame oil in a heavy-bottomed vessel and splutter mustard seeds.
3
Add dried red chillies, curry leaves, crushed garlic, and asafoetida, sautéing for a few seconds until fragrant.
4
Add chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes turn soft and mushy.
5
Pour in the extracted tamarind water along with three cups of fresh water and bring to a gentle boil.
6
Stir in the freshly crushed black peppercorns and cumin seeds, letting the rasam simmer on low heat for ten minutes without boiling over.
7
Garnish with freshly chopped coriander leaves and serve piping hot alongside steamed Ponni rice.
Ingredients
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted
2 tablespoons black peppercorns, freshly crushed
1 tablespoon cumin seeds, freshly crushed
5 cloves garlic, crushed with skin
1 sprig fresh curry leaves
2 dried red chillies
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
Fresh coriander leaves, finely chopped
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.