Authentic Tamil Nadu Kottai Milagu Rasam with Warm Steamed Ponni Rice
A fiery and aromatic South Indian soup packed with freshly ground whole black peppercorns, cumin, and tangy tamarind extract. Served piping hot over a generous bed of fluffy steamed rice, it offers deep comfort and revitalizing warmth.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the black peppercorns and cumin seeds until fragrant, then coarsely crush them using a mortar and pestle.
2
In a heavy-bottomed pot, combine the tamarind extract, chopped tomatoes, turmeric powder, crushed garlic, half of the curry leaves, and salt.
3
Add two cups of water to the mixture and bring it to a boil over medium heat until the raw smell of tamarind disappears.
4
Stir in the freshly ground pepper and cumin powder, lower the heat, and let it simmer for another five minutes without boiling vigorously.
5
In a separate small pan, heat the sesame oil, splutter the mustard seeds, add the dry red chillies, asafoetida, and remaining curry leaves.
6
Pour this tempering directly into the simmering rasam and immediately turn off the heat, covering with a lid to trap the aromas.
7
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm steamed Ponni rice.
Ingredients
2 tablespoons black peppercorns
1 tablespoon cumin seeds
6 cloves garlic, coarsely crushed
2 sprigs fresh curry leaves
1 large tomato, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted into 2 cups of water
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons sesame oil
1 teaspoon mustard seeds
2 dry red chillies
A pinch of asafoetida (hing)
Fresh coriander leaves for garnishing
4 cups cooked warm Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.