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Milagu Seeragam Rasam 
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Featured Recipes for Milagu Seeragam Rasam
Ingredients:
Milagu;one teaspoon
Seeragam :one and a half teaspoonsful.
Toor dhal:two teaspoonsful
Tamarind paste;One table spn
Salt to taste
Oil;one teaspn
Mustard
Asafotita powder:Half teaspnful
Curry leaves :one handful
How to make:
Add two cups water to the tamarind paste to make tamarind water.Add salt,haldi powder,asafotita powder,few curry leaves to the tamarind water,allow it to boil on low flame.Take the masala items including the curry leaves in the mixi add water little by little ,grind into a coarse paste.After the tamarind water boils for five to six minutes add the ground masala to the tamarind water slowly,mix well.Let it boil for one more minute add half a cup water the boiling tamarind water,keep on low flame.Slowly the rasam would give bubbles and rise a little.Remove from the stove.Heat oil/one teaspn ghee in kadai,add mustard once the mustard seeds crackle,add it to the Rasam.Mouth watering rasam is ready to be served.
Appalams can be deep fried and kept ready for serving.
Milagu;one teaspoon
Seeragam :one and a half teaspoonsful.
Toor dhal:two teaspoonsful
Tamarind paste;One table spn
Salt to taste
Oil;one teaspn
Mustard
Asafotita powder:Half teaspnful
Curry leaves :one handful
How to make:
Add two cups water to the tamarind paste to make tamarind water.Add salt,haldi powder,asafotita powder,few curry leaves to the tamarind water,allow it to boil on low flame.Take the masala items including the curry leaves in the mixi add water little by little ,grind into a coarse paste.After the tamarind water boils for five to six minutes add the ground masala to the tamarind water slowly,mix well.Let it boil for one more minute add half a cup water the boiling tamarind water,keep on low flame.Slowly the rasam would give bubbles and rise a little.Remove from the stove.Heat oil/one teaspn ghee in kadai,add mustard once the mustard seeds crackle,add it to the Rasam.Mouth watering rasam is ready to be served.
Appalams can be deep fried and kept ready for serving.
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