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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.
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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
- Add lemon juice after the stove is turned off and rasam is cold
- Avoid reheating the lemon rasam after adding the lemon juice
- Reheated lemon rasam will turn bitter
- Make rasam watery
For the Milagai rasam video
Other rasam recipes in TMF
Lemon recipes
Mirchi ka salan
![](https://traditionallymodernfood.com/wp-content/uploads/2022/05/bajji-milagai-rasam-mirchi-rasam-3-300x300.jpeg)
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
Notes
- 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
- 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
- I didn't use tamarind for this rasam, sourness is from tomato and lemon. If you are increasing tomatoes reduce lemon accordingly
- Avoid boiling the rasam after adding lemon juice
- If lemon juice is added to hot rasam it will turn rasam bitter. You can add lemon when is warm
- Adjust the lemon quantity according to your taste
- If you are squeezing lemon juice prior add a little salt
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
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