Bajji Milagai rasam | Mirchi rasam

Bajji Milagai rasam | Mirchi rasam | Lemon rasam  | elumichai rasam | nimbu saaru rasam recipe | nimmakaya rasam | south Indian lemon rasam recipe variety with step by step pictures and video recipe. Check out the Bajji Milagai rasam recipe and If you like the video pls SUBSCRIBE to my channel

Milagai rasam – Lemon ginger chili rasam

Bajji milagai has a unique taste. Rasam with banana pepper and green chilli spice is so flavorful. No rasam powder, no tamarind for this rasam. The sourness of tomato and lemon enhances the taste of  chilli flavored rasam.

• • • • Chilli variety
      • Boil the rasam
      • Ingredients
      • Recipe with step by step pictures
      • Bajji Milagai rasam Video recipe

What kind of chilli should I use?

If you are in India buy banjo milagai from stores. Here in the US I always use banana pepper. If you can’t find banana pepper, use Anaheim pepper or other less spicy pepper (chilli) variety. Avoid jalapeno or other spice varieties

Should deseed the pepper?

Though the rasam is made with chilli it is not at all spicy. Seed might turn rasam spicy so always deseed and use.

Amount of tomato and lemon

I didn’t use tamarind for this rasam, sourness is from tomato and lemon. If you are increasing tomatoes reduce lemon accordingly.

Can I boil lemon rasam?

You can warm the lemon rasam but avoid boiling the rasam

1. Add lemon juice after the stove is turned off  and rasam is cold
2. Avoid reheating the lemon rasam after adding the lemon juice
3. Reheated lemon rasam will turn bitter
4. Make rasam watery

For the Milagai rasam video

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  Kollu rasam | Horse gram rasam

Other rasam recipes in TMF

Lemon recipes

Mirchi ka salan

Milagai rasam

South Indian rasam recipe

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Ingredients

• Banana pepper | Mirchi bajji 1 deseeded
• Tomatoes 1
• Green Chilli 1
• Turmeric powder 1/4 teaspoon
• ginger powder 1/8 teaspoon
• Salt as needed
• Cooked Toor Dal 1/4 cup
• Water 2 cups + 1/4 cup
• ghee 1 teaspoon

Temper

• ghee 1 teaspoon
• Mustard seeds 1/2 teaspoon
• Cumin seeds 1/2 tsp
• Asafoetida generous pinch

Instructions

• Cook dal with enough water and a pinch of turmeric powder
• In a heavy-bottomed pan add ghee and heat
• Add banana pepper and saute till slightly changed brown
• add tomatoes and green Chilli; saute for 1 minute
• Furthmore, add turmeric powder and  salt; saute for 2 minutes or till tomatoes turn mushy
• Add  2 cups of water and boil Boil for 12-15 minutes till raw smell goes off
• Furthermore, add cooked dal and 1/4 cup of water, mix well
• Sprinkle chopped coriander leaves, curry leaves, a pinch of jaggery, and ginger powder; mix well and cook till the rasam becomes frothy
• Add lemon juice and mix well
• In a small pan add ghee when the ghee is hot add mustard seeds and cumin seeds; let it splutter
• Add asafoetida and mix well; transfer to the rasam

Video

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Notes

1. If you are in India buy banjo milagai from stores. Here in the US I always use banana pepper. If you can't find banana pepper, use Anaheim pepper or other less spicy pepper (chilli) variety. Avoid jalapeno or other spice varieties
2. Always deseed the banana pepper. Though the rasam is made with chilli it is not at all spicy. Seed might turn rasam spicy so always deseed and use
3. I didn't use tamarind for this rasam, sourness is from tomato and lemon. If you are increasing tomatoes reduce lemon accordingly
4. Avoid boiling the rasam after adding lemon juice
5. If lemon juice is added to hot rasam it will turn rasam bitter. You can add lemon when is warm
6. Adjust the lemon quantity according to your taste
7. If you are squeezing lemon juice prior add a little salt

 

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Ingredients

Banana pepper | Mirchi bajji 1, deseeded

Tomatoes 1

Green Chilli 1

Turmeric powder 1/4 teaspoon

ginger powder 1/8 teaspoon

Salt as needed

Cooked Toor Dal 1/4 cup

Water 2 cup + 1/4 cup

ghee 1 teaspoon

Temper

ghee 1 teaspoon

Mustard seeds 1/2 teaspoon

Cumin seeds 1/2 tsp

Asafoetida generous pinch

How to make Bajji Milagai rasam with step by step pictures

• Cook dal with enough water and a pinch of turmeric powder
• In a heavy-bottomed pan add ghee and heat 

• Add banana pepper and saute till slightly changed brown

• add tomatoes and green Chilli; saute for 1 minute

• Furthmore, add turmeric powder and  salt; saute for 2 minutes or till tomatoes turn mushy

• Add  2 cups of water and boil Boil for 12-15 minutes till raw smell goes off

• Furthermore, add cooked dal and 1/4 cup of water, mix well

• Sprinkle chopped coriander leaves, curry leaves, a pinch of jaggery, and ginger powder; mix well and cook till the rasam becomes frothy

• Add lemon juice and mix well

• In a small pan add ghee when the ghee is hot add mustard seeds and cumin seeds; let it splutter

• Add asafoetida and mix well; transfer to the rasam