Temple Milagu Rasam

Ingredients

• 1 tbsp black peppercorns
• 1 tbsp cumin seeds
• 1 dry red chili
• 1 tbsp tamarind , dissolved in 1 cup warm water (thin extract)
• 1/4 cup toor dal water , decanted water from cooked toor dal
• 1/2 tsp turmeric powder
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 1 tbsp coriander leaves , chopped
• 1.5 tsp salt
• 2 cups water

Preparation

1. 1

   Coarsely grind black peppercorns, cumin seeds, and dry red chili using a mortar and pestle.

2. 2

   In a pot, combine thin tamarind extract, 2 cups water, turmeric, salt, and half the crushed spice mix.

3. 3

   Boil over medium flame for 6 minutes until raw acid aroma mellows.

4. 4

   Add decanted toor dal water; heat until broth begins to rise into an aromatic froth, then turn off heat immediately.

5. 5

   Heat ghee; temper mustard seeds, remaining crushed spices, curry leaves, and hing.

6. 6

   Splash sizzling tempering directly into rasam; garnish with cilantro and seal pot for 5 minutes.

In the tradition

Sources & further reading

• ◆ Divya Desam Madapalli Canon (Traditional South Indian Temple Rasam)
• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 54, Tomato and Pepper Broth (Rasam))

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.