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Iyengar Milagu Rasam

Category : Foods during Fever, Sambar/Kuzambu Varieties

Milagu Rasam: Vidya’s Iyengar Cooking Series

This recipe is from Vidya’s Mother In Law. Ugane is a small village in Hassan district, Karnataka, India. Laksmi aunty is the Owner of a betel nut farm there. She is busy directing workers during the day, and takes a break to come home and prepare some wonderful authentic Iyengar dishes. Vidya learnt this rasam dish from her MIL and any time she makes it, people in her house drink it in cups as it is so delicious. I’m going to try it today.

Fry in Ghee:

Cumin Seeds 1 tsp

Whole Black Pepper 3/4 tsp

Urad Dal, 1/2 tsp

Red Chili, 2 long

Blend:

Grated Fresh Coconut, 3 tbsp + The above fried ingredients

Pressure Cook or boil till soft:

Moong Dal 1/4 Cup with a pinch of turmeric, and 1 tsp Ghee

Method:

In a large duch oven with a tight lid, heat it on medium flame.

Add cooked Moong Dal and blended paste.

Mix well and add enough water for a runny mixture, Rasam is a thin and runny dish.

Add Curry leaves and boil for 15 minutes.

No need to add tempering.

Serve hot with White rice and a big slice of lime/lemon.

Can be had as a soup by itself.

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