South Indian Milagu Rasam Soup
How to make the best healthy vegan milagu rasam. Our easy South Indian soup is flavoured with pepper, tamarind, curry leaf, chlii & cumin.
Servings: 4
Calories: 54kcal
Equipment
- Large pot or Dutch Oven
- Grinder
- Wooden spoon or spatula
- measuring cups
- measuring spoons
- French knife
Ingredients
- 1.5 tsp Black Pepper
- 1.5 tsp Cumin
- 2 Dry red chili halved and seeded
- 8 Garlic cloves
- 1.5 tsp Tamarind soaked in 1/2 cup warm water
- 1 Tomato chopped
- 1/4 cup Cilantro leaves
- 1 cup Water
- Salt to taste
- 1 tsp Mustard seeds
- 8 Curry Leaf
- 1/8 tsp Turmeric powder
- 1 tbsp Vegetable oil
Instructions
- Soak tamarind in warm water for 30 minutes. Squeeze the soaked tamarind to get the pulp. Strain the tamarind pulp and set aside.
- In a grinder, add garlic, red chilies, black pepper and cumin seeds. Grind to a semi fine texture.
- Heat oil in a non-stick skillet. Sizzle mustard seeds over medium heat for 30 seconds. Add curry leaves and the coarsely ground spices.
- Saute for a minute, mixing well. Add turmeric powder and chopped coriander leaves. Stir until well combined.
- Add chopped tomatoes, tamarind pulp and water. Season with salt.
- Stir and simmer rasam on a low heat, without a lid, until the tomatoes soften, approximately 12 to 15 minutes.
- Serve the pepper milagu rasam on its own or accompanied with rice, sambar or dosa.
Nutrition
Calories: 54kcal | Carbohydrates: 4.6g | Protein: 1.1g | Fat: 4g | Saturated Fat: 0.7g | Sodium: 4mg | Potassium: 108mg | Fiber: 0.9g | Sugar: 1.2g | Calcium: 29mg | Iron: 1mg