Milagai rasam - Lemon ginger chili rasam
Bajji milagai has a unique taste. Rasam with banana pepper and green chilli spice is so flavorful. No rasam powder, no tamarind for this rasam. The sourness of tomato and lemon enhances the taste of chilli flavored rasam.
Chilli variety Boil the rasam Ingredients Recipe with step by step pictures Bajji Milagai rasam Video recipe
What kind of chilli should I use?
If you are in India buy banjo milagai from stores. Here in the US I always use banana pepper. If you can’t find banana pepper, use Anaheim pepper or other less spicy pepper (chilli) variety. Avoid jalapeno or other spice varieties
Should deseed the pepper?
Though the rasam is made with chilli it is not at all spicy. Seed might turn rasam spicy so always deseed and use.
Amount of tomato and lemon
I didn’t use tamarind for this rasam, sourness is from tomato and lemon. If you are increasing tomatoes reduce lemon accordingly.
Can I boil lemon rasam?
You can warm the lemon rasam but avoid boiling the rasam
For the Milagai rasam video
Immunity Booster RasamArachuvitta rasam | tomato poondu rasamUdupi Rasam | Udupi Tomato Saaru1 minute Rasam | instant rasam Premix
Other rasam recipes in TMF
Lemon recipes
Mirchi ka salan
Ingredients
Banana pepper | Mirchi bajji 1, deseeded Tomatoes 1 Green Chilli 1 Turmeric powder 1/4 teaspoon ginger powder 1/8 teaspoon Salt as needed Cooked Toor Dal 1/4 cup Water 2 cup + 1/4 cup ghee 1 teaspoon
Temper
ghee 1 teaspoon Mustard seeds 1/2 teaspoon Cumin seeds 1/2 tsp Asafoetida generous pinch
How to make Bajji Milagai rasam with step by step pictures
Cook dal with enough water and a pinch of turmeric powder In a heavy-bottomed pan add ghee and heat
Add banana pepper and saute till slightly changed brown
add tomatoes and green Chilli; saute for 1 minute
Furthmore, add turmeric powder and salt; saute for 2 minutes or till tomatoes turn mushy
Add 2 cups of water and boil Boil for 12-15 minutes till raw smell goes off
Furthermore, add cooked dal and 1/4 cup of water, mix well
Sprinkle chopped coriander leaves, curry leaves, a pinch of jaggery, and ginger powder; mix well and cook till the rasam becomes frothy
Add lemon juice and mix well
In a small pan add ghee when the ghee is hot add mustard seeds and cumin seeds; let it splutter
Add asafoetida and mix well; transfer to the rasam
