Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Bajji Milagai rasam | Mirchi rasam

    May 23, 2022 By Vidya Srinivasan Leave a Comment

    41 shares
    Jump to Recipe Jump to Video Print Recipe

    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.

    Jump to:
          • 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

     

    • Kollur Temple Style Rasam | Temple Saaru
    • Kollu rasam | Horse gram rasam
    • Immunity Booster Rasam
    • Arachuvitta rasam | tomato poondu rasam

    Other rasam recipes in TMF

     

    Lemon recipes

    Mirchi ka salan

    Milagai rasam

    South Indian rasam recipe
    5 from 1 vote
    Print Pin Comment

    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

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    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
     
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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

    « Eggless Orange Cake
    Oats banana pancake | Banana oat pancake »

    Categories

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    click on the image to read more

    Hot beverages recipes

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.