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Milagu Rasam 
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Featured Recipes for Milagu Rasam
Black pepper
The widely used black pepper is not just another spice. Native to India, pepper has played a very important role. Pepper was used to both honour the gods and to pay taxes and ransoms!! It not only stimulates the taste buds but benefits our body in various ways. It improves digestion, prevents intestinal gas, and has antioxidant and antibacterial effects. It is also said the outer layer of the pepper stimulates the breakdown of fat cells, keeping us slim and at the same time giving us energy.
I have brought here a couple of recipes using black pepper, as the main ingredient. These dishes are very popular in South-India and a perfect remedy for someone ailing from flu or a simple dish on a cold day. The milagu rasam is especially fantastic for people with sore throats, fever or cold!!
Milagu Rasam:
Tamarind – A small measure
Tomatoes - 2 small
Tomatoes - 2 small
Black pepper – ½ spoon
Jeera – ½ spoon
Hing
Salt
Toor dal – ½ spoon
Boil the tamarind extract in 2 cups of water, with the tomatoes, some turmeric, hing and salt. Grind together the toor dal, jeera and black pepper. Once the tamarind smell goes, add the paste add boil for another couple of minutes. Temper mustard seeds along with some curry leaves in ghee finally and add to rasam. It could be had as an appetizer drink also or soup. More black pepper could be added according to spice tolerance. The consistency of this is usually very watery.
Milagu Kuzhambu
Tamarind – lemon sized
Black pepper – 1 1/2 teaspoons
Red chilly - 1
Channa dal – 2 teaspoons
Urid dal – 2 teaspoons
Rice flour – 1 spoon
Curry leaves
Hing
Salt
Extract juice from tamarind adding 1 1/2 cup water, add salt and bring to boil in medium flame. Fry the pepper, red chilli, channa and urid dal, hing, curry leaves in a bit of oil and grind to a paste. Add to the boiling tamarind water and boil for some more time. Fresh curry leaves could be added at this stage. When the kuzhambu starts to reduce in quantity, mix the rice flour to a bit of water, and add to the kuzhambu to thicken it. Temper mustard seeds and add to kuzhambu. A simple but very tasty and tangy dish ready for lunch/dinner.
Raw banana with pepper
Raw bananas – 2
Pepper powder – 1 spoon
Salt
Curry leaves
Coconut oil
Cut bananas to small pieces and boil it in water with salt and turmeric powder. Add a spoon of pepper powder to it. When the vegetable is boiled, add a spoon of rice flour paste to it to thicken the subji. Finally add curry leaves and two spoons of coconut oil to it. This is an easy taste-alike to aviyal. Goes well with white rice and papad. The consistency of this is not dry. It is more like a kootu without the coconut.
These easy to cook dishes go a long way, could be stored for few days (not the raw banana though), and the kuzhambu is perfect with potato fry or as a side dish to rice and yoghurt.
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