Killu milagai rasam, an almost 'no-cook' rasam, south-indian style pepper soup. A quick rasam recipe, perfect for the seasonal cold and flu season. This tambrahm style, pepper soup, takes no time to make and makes a delicious meal with steaming hot rice.
Killu rasam | Killi thalicha rasam | No cook rasam | Quick and easy rasam | No dal Rasam | Tamarind rasam | Easy rasam with just chilies | Tambrahm style tamarind rasam | Killu milagai rasam | Rasam with tamarind and chilies | Rasam with no rasam powder | Rasam without rasam powder | Milagai thalicha rasam | Rasam with just chilies
Rasam : South-Indian Comfort Food
Rasam is a south-indian style thin soup. It is quintessential part of South-Indian Cuisine. It literally means juice.
The base ingredients for any rasam is tamarind and tomatoes. The must include spices are cumin, pepper and coriander. After boiling the tamarind water with spices for few minutes, it is usually topped with dal water or just plain water, depending upon the type of rasam made.
- Tomato Garlic rasam : Blended tomatoes, garlic along with spices, topped with plain water
- Milagu Rasam : Blend of tomaotes, ginger, garlic boiled in tamarind water and topped with plain water.
- Beets Rasam : Blend of beets, tomatoes, ginger, garlic and spices, topped with plain water.
- Lemon Rasam : Tamarind extract, boiled with tomatoes and spices, topped with dal water and finished with lemon juice.
- Thengaipaal Rasam | Coconut milk rasam : An pondicherry cuisine special rasam made with coconut milk
- Kollukai Rasam : An hebbar iyengar specialty rasam made with horsegram.
Spice Powder for Rasam | Satramudhu
When it comes to rasam, every family has their own recipe. I normally use my mom's kootu podi to flavor my rasam. Whereas my In-laws place they have separate rasam powder. This difference is what make rasam very special, they all taste different and unique to that family.
What if you don't have rasam powder. What if you are back from a vacation and you have an almost empty pantry, you are yearning for some comfort food and don't have the energy to make anything detailed.
No Cook Rasam | Killi Thalicha Rasam
If you are experiencing that vacation-lag and have no mood to cook, then this killi thalicha rasam is an excellent recipe. It is an almost no-cook, doesn't need any masala, no grinding, just soak, and tadka, that's it. Serve it on top of hot steaming rice, lunch or dinner settled, people will go ga-ga over your cooking, even after that vacation-lagg!!
Killu Milagai or Killi Thalicha rasam literal translation, Killu (கிள்ளு) - Pinched, Milagai (மிளகாய்) - chilies, Thalicha (தாளிச்சா) - Tempered. A thin soup made by tempering with chilies.
Ingredients For Killu Milagai Rasam
- Main Ingredient : Tamarind and Tomatoes. This rasam contains just tamarind extract and tomatoes.
- Spices : This simple no cook rasam uses only red chilies and salt.
- Tempering : The usual Indian tempering ingredients like mustard seeds, cumin seeds, hing and turmeric.
- Fat : Tempering can be done with ghee or ay cooking oil. Though ghee is much preferred.
We usually prefer a crispy side dish with plain rasam. Kids at home love this Chettinad style potato curry with rasam. I love this sweet and spicy sweet potato fry You can pair it with this finger licking Brinjal podi curry too.
If looking for a thogayal /chutney to go with this simple rasam. Check this Carrot thogayal, try this seasonal special turmeric & ginger thogayal, check this nutritious and fiber rich banana stump thogayal.
Killu Milagai Rasam | Killu Milagai Thalicha Rasam | Almost 'No-Cook' Rasam
- 30 grams tamarind, small gooseberry sized tamarind soaked in warm water for 15 minutes.
- 1 large tomato chopped fine
- 2 sprigs of curry leaves
- 3-4 dried red chili
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds/jeera
- ½ teaspoon of hing/asafoetida
- ¼ teaspoon turmeric powder
- 2 teaspoon ghee/clarified butter
- Extract around 5 cups of water from the soaked tamarin30 grams tamarind, small gooseberry sized tamarind. Keep aside. In a pan, add ghee/oil for tempering.30 grams tamarind, small gooseberry sized tamarind, 2 teaspoon ghee/clarified butter
- Splutter mustard seeds, crackle cumin, add curry leaves , hing and turmeric.2 sprigs of curry leaves, ½ teaspoon mustard seeds, ½ teaspoon of hing/asafoetida, ¼ teaspoon turmeric powder
- Now add broken red chilies, and tomatoes to the sizzling tempering3-4 dried red chili, 1 large tomato
- Sauté until the tomatoes turn soft and mushy. Now pour the tamarind extract and salt. Mix well. Let it sit for a minute on the stove
- Take it off the stove. Serve warm over hot steaming rice, along with pappad and dry subzi.
- We enjoyed this rasam along with beetroot curry, mint-coriander thogayal, and appalam.
- Beans curry with coconut| Beans poriyal
- Bittergourd masala /Bittergourd curry
- Potato Subzi/Curry - Simple potato Curry - Side-dish for Roti/poori
- Peerkangai Thol Thogayal | Vegetable Peel Chutney
- Amla and Carrot Thogayal | Chutney with lentils
- Ajwain, Tulsi & Pudina Thogayal/Chutney - Condiment Recipe
- Orange peel spicy thogayal/Chutney
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.