Saturday, January 10, 2015

Killu milagai Rasam/Green chillies Rasam

killu milagai rasam





































Killu molaga Saathumuthu/Killu milagai Rasam/Green chillies Rasam is a traditional Brahmin recipe. 


Speciality about this Rasam/Saathumuthu is that, we don't use Rasam powder at all. As we are adding broken green chillies (milagai killi poduvathal) this name emerged.

Ingredients:

  • 3 Medium Size Tomatoes
  • 2 Green chillies
  • 1 ladle Toor dal
  • 2 tbsp Coriander leaves (chopped finely)
  • A Sping Curry leaves (chopped)
  • 2-3 Small pieces Ginger (skin peeled)
  • 1 Lemon
  • As per taste Salt

For Seasoning:

  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • A small piece Asafoetida/Hing
  • 2 tsp Ghee

Method:

1) Pressure cook Toor dal with a pinch of turmeric powder and a drop of oil and keep aside. Heat ghee in a kadai and add Mustard seeds to crackle then add Asafoetida and Fenugreek seeds. Fry them in low flame till nice aroma arises. Fenugreek seeds may get burnt easily so maintaining low or medium flame is important.

2) Add Green chillies and fry, then add Tomatoes and leave it to cook. Tomatoes needs to retain its shape and should not get mushy. After they are cooked, switch off the flame.

killu milagai rasam













3) Transfer toor dal to a vessel and mash it with backside of a ladle. Add 1 cup water to toor dal and mix well.

killu milagai rasam














4) Heat the dal mixed water and add salt to it. Now add the cooked tomato mixture to dal water and leave it to boil.

5) When nice aroma arises and froth appears, add coriander leaves and curry leaves.

6) Switch off the flame and add Ginger pieces and Lime juice, and give a nice stir.

killu milagai rasam






















Tasty Killu milagai Rasam is ready.

Tips:

1) Spiciness of this Rasam increases a bit after 4-5 hours of preparing this Rasam, because of the green chillies added to it.

2) According to spice level of green chillies, you can either decrease or increase the green chillies.

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