Search This Blog

Friday, 31 August 2007

Melagu (Pepper) Rasam


Tomato 1
Crushed Garlic pods 3
Tamarind a lemon size
Dry Chili 2
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Curry Leaves little
Coriander to garnish
Turmeric powder a pinch
Asafoetida a pinch

To make a paste:
  • 1/2 teaspoon whole pepper, jeeragam 1/2 teaspoon and 1 green chili.
  • Grind it in mixcy and make a powder.
  • Take tamarind water and squeeze a tomato in the tamarind water.
  • Add little oil to kadai and add mustard when it starts to split add fenugrek, asafoetida, curry leaves, dry red chili, turmeric powder and grinded paste, fry for a while.
  • Add the tamarind water to the kadai.
  • Add pressed garlic to the grind water, allow it to boil.
  • Add coriander leaves and switch off the stove.
  • Finally add salt.
Melagu rasam is ready, great with steaming white rice and appalam.


Anonymous said...

U have not included pepper in the list of ingredients.How am I to make a paste with jeeragam,etc

Divya said...

Hi... I have added 1/2 Teaspoon of melagu(whole pepper) while making a paste. Do check it out in the To make a paste section.