Milagu Rasam – Version 2

Milagu Rasam

Its festive time in India! Here in the USA, the flu season seems to have started even before the leaves turn yellow. My household is not an exception. Everyone from DH to LO have gotten cold, fever and congestion. This has given a dull start to our holiday celebration. Undeterred, I still made up some goodies to celebrate Varalakshmi Nombu. Do checkout Pal Payasam and Semiya Kesari

Before indulging in holiday goodies, I prepared this milagu Rasam to cleanse and provide relief from cold. I have already put a version of milagu rasam from my mom’s notes. This version is from a cookbook called ‘Dhinapadi Samayal’ by Menu Rani Chellam. I prefer to buy cookery books in Tamil so that I don’t miss reading my mother tongue here in the US. So here is the recipe. Do serve it with ‘Milagu Kuzhambu’, ‘ Paruppu Thugayal’ and ‘Appalam’. 

Milagu Rasam


Crushed Peppercorns -½  tsp

Cumin seeds – ½ tsp

Mustard Seeds – ½ tsp

Red Chilli – 1

Tamarind Water

Salt to taste

Curry Leaves – 1 spring

Ghee – 1 tbspn


1. Heat ghee in a saucepan on low heat

2. Add mustard seeds. Once the mustard splutters, add cumin seeds, coarsely crushed peppercorns, red chilli and curry leaves.Saute for a minute

3. Add Tamarind water, salt and let it boil till the rasam reduces to half the quantity

4. Add water up to half of the sauce pan

5. Now, the rasam  should not boil but just get frothy. Switch off flame. Serve with hot rice


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