Killu Milagai Rasam | Killu Milagai Thalicha Rasam | Almost 'No-Cook' Rasam

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.

Prep Time 10

Servings people

Calories 40kcal

Ingredients

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

Instructions

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 tempering
3-4 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.

Notes

You can pair this simple no cook rasam with the following sides too for a wholesome meal.

Check this South-Indian style chutney recipes to pair with Rasam

This simple no cook rasam can be refrigerated for 2-3 days in an air-tight container. While serving reheat the container for 2-3 minutes and serve hot.

Nutrition