Milagai rasam

South Indian rasam recipe

5 from 1 vote

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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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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