Tirunelveli style Rasam – Milagu rasam | Pepper rasam

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Mulligawtany – If any one can remember, used to be one of the soup flavour thats was marketed by The Knorr soup company. In the past  recent years they have stopped manufacturing this soup. Mulligawtany is nothing but Milagu Thanni as pronounced by the Britishers. It was during that britishers era in south India, where this milagu rasam got its  popularity.

During the cold days they would prefer having This soup made of crushed pepper corns, cumin seeds, Coriander leaves, turmeric powder and garlic being the main ingredients. This dish was eventually served by one of the servants to the Britishers who were ruling that period in our Tamilnadu.

Rasam is a very popular dish that travels throughout south India and holds a variety of flavours. The main are Pepper cumin rasam, Tomato rasam, lemon coriander rasam, Lentil water rasam, sprouts water rasam etc. It is nothing but a curry or a stew which is poured on top of the rice and relished with satisfaction. It has a lot of antibacterial properties and serves as a best remedy for cold, cough or flu.

1. Rasam needs that tangy flavour and spicy flavour always without which it would not feel like you’ve had rasam. Take a gooseberry sized tamarind pulp and soak it in water. squeeze it and strain the water, set it aside.
2. Roughly press the garlic with a big knife, no need to remove skin. garlic crushed along with skin gives a different aroma to this dish.
3. Put oil in a chatty (clay pot suits best for rasam) , mustard seeds and curry leaves, crushed garlic and just two shallots finely chopped.
4. Saute for while in low flame. Once garlic is tender add dried whole red chilli, coarsely crushed peppercorn powder and add asafoetida onto the oil.
5. Add tomatoes crushed with hand and pour the tamarind water immediatly.
6. Add crushed cumin seeds powder, turmeric powder and salt at this stage.
7. Before setting it to boil we need to add coriander leaves with its stem cut into rough pieces.
8. Bring it to one good rolling boil and cover it immediately and turn off the flame.
9. More you allow it to boil, bitter taste will start developing.

One other option to prepare this rasam is that you can keep rasam powder stored for a month’s use. Storing More than that would loose the aroma.

At times i prepare rasam on spot while at times i use my already prepared rasam powder. Either way it tastes good.

For making homemade rasam powder you need black pepper, cumin seeds, turmeric powder and asafoetida –  grind it coarsely in a blender and store it in refrigerator.

For visual detail please check out the recipe on my youtube channel