Milagu Rasam, Pepper Rasam Recipe, Spicy Pepper Rasam

My aunt Sarasu Athama is the queen of rasams in my family. She is the only daughter to my grand mother. My Paati had 5 sons and then Sarasu Athama. My dad, my chitappas and periyappas (uncles) go crazy for her Rasam. மிளகு ரசம் , Milagu Rasam is very comforting for people with cold and fever. This is a very mild version with the addition of little lentil. Its perfect for kids when they are down with fever or a cold. This Milagu Rasam uses tomato and not tamarind as a souring ingredient.

Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.

Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.

Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.

Serve the Milagu Rasam hot with rice and a little ghee.

For the Masala

• 1 Ripe Tomato
• 1/2 teaspoon Turmeric
• 1/8 teaspoon Asafoetida
• 2 teaspoon Black pepper
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Jaggery
• 1 sprig curry leaves
• 1 teaspoon salt

Other Ingredients

• 2 teaspoon Sesame (Gingely) oil
• 1/4 teaspoon Mustard seeds
• 1 sprig Curry leaves
• 5 Shallots (small onions)
• 5 cloves Garlic
• 3 tablespoons Toor dal, fully cooked
• 2 stalks Coriander leaves, chopped

1. Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.
2. Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.
3. Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Soup, broth
• Cuisine: Tamilnadu, Coimbatore

For the Masala

• 1 Ripe Tomato
• 1/2 teaspoon Turmeric
• 1/8 teaspoon Asafoetida
• 2 teaspoon Black pepper
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Jaggery
• 1 sprig curry leaves
• 1 teaspoon salt

Other Ingredients

• 2 teaspoon Sesame (Gingely) oil
• 1/4 teaspoon Mustard seeds
• 1 sprig Curry leaves
• 5 Shallots (small onions)
• 5 cloves Garlic
• 3 tablespoons Toor dal, fully cooked
• 2 stalks Coriander leaves, chopped

1. Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.
2. Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.
3. Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Soup, broth
• Cuisine: Tamilnadu, Coimbatore

Find it online : https://www.kannammacooks.com/milagu-rasam-pepper-rasam-recipe/

My mom never cooked Cheppankizhangu at home. I became a fan of Cheppankizhangu varuval during my years at Manju auntie’s place . Cheppankizhangu fry is a dish loved by everyone. Its meaty and crisp and goes so well with a simple south Indian lunch of lentil and rice. The first time I made this after marriage, me and Vinod were left with an irritating throat. Later on I learnt from auntie that if this vegetable is not fully cooked, it can cause intense discomfort in the throat. The vegetable is boiled and then fried. So that’s the word of caution.

Here is the video of Arbi fry, Cheppankizhangu Varuval Tamilnadu style Arbi fry Recipe

Soak the Cheppankizhangu / Arbi in water for 10 minutes and wash them thoroughly to get rid of sand. Cook the Cheppankizhangu / Arbi in lots of water (4-5 cups) in a pressure cooker for 3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Drain the water. Peel the skin of Cheppankizhangu / Arbi. The skin should peel off easily. It might be slightly slimy. Note that the veggie is now fully cooked and soft. It should not be mushy. Slice the Cheppankizhangu / Arbi. Set aside.

Now, we will be marinating the cooked veggie with a masala paste. Make a masala paste with turmeric, salt, chilli powder and coriander powder. If you want a very crispy arbi fry, add a tablespoon of gram flour (besan) along. This is optional but makes for a fantastic crispy arbi fry. Use couple of table spoons of water to make a thick paste. Don’t make the paste too thin. The paste should be thick. Use water with caution. Apply the paste gently to the boiled, peeled and cut Cheppankizhangu. Make sure the masala paste is evenly coated on the vegetable. Add 2 sprigs of curry leaves on top. Let it marinate for 10 minutes. Set aside.

Traditionally Cheppankizhangu is deep fried. But I am used to pan frying and a non stick pan works well for this recipe. I have found that any other kind of pan completely makes the veggie stick to the pan while roasting. Heat vegetable oil in a non-stick pan and add in the mustard seeds. Let it crackle. Add in the marinated Cheppankizhangu. Fry in low flame for 10 minutes until the vegetable is completely dry and roasted.

Remove off heat. Serve with rice.

For the Masala Paste

• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 2 teaspoon Coriander Powder
• 3/4 teaspoon Salt
• 2 sprigs Curry Leaves
• 1 tablespoon gram flour (optional)

Other Ingredients

• 500 grams Cheppankizhangu / Arbi
• 3 tablespoon Vegetable Oil
• 1/4 teaspoon mustard seeds

1. Soak the Cheppankizhangu / Arbi in water for 10 minutes and wash them thoroughly to get rid of sand. Cook the Cheppankizhangu / Arbi in water in a pressure cooker for exactly 3 whistles. Wait for the pressure in the cooker to release naturally. Peel the skin of Cheppankizhangu / Arbi. Cut it into two or three pieces. Set aside.
2. Make a masala paste with turmeric, salt, chilli powder and coriander powder. Use couple of table spoon of water to make a thick paste. Apply the paste gently to the boiled, peeled and cut Cheppankizhangu. Add 2 sprigs of curry leaves on top. Let it marinate for 10 minutes. Set aside.
3. Heat vegetable oil in a non-stick pan and add in the mustard seeds. Let it crackle. Add in the marinated Cheppankizhangu. Fry in low flame for 10 minutes until the vegetable is completely dry and roasted.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu