Killu Milagai Rasam - Dedicating to a loved one!

Duh... Another rasam? Why is it again RASAM???? Before you could fire me with any questions, let me clarify! More than this rasam, my memories associated with this rasam are more special!

Every one of us has this special person in life whom we love/like unconditionally.. No no wait! I am not talking about Parents, Spouse, In-laws, Boy friend/Girl friend, Siblings.. True that we love these people and we always need to love them! But apart from these relationships, we may share a special bond with one person, who may be a friend, a distant relative, a cousin or a colleague, whom we love/like without any special reason! Do you agree with me?

So I am dedicating this post, to my that-special-person, my cousin, S. I am 12 years elder than her, but I am her favorite "Akka" and she is my sweetie-pie. Right from her childhood (and mine too! You know, I am not that old!) we have a mutual affection for each other, which keeps growing each day. I was (and am) so pleasantly happy to love and be loved by a cousin, as I don't have siblings and I used to be one nasty, mean, b****y cousin to the rest of them ;)

And this rasam, is one of auntie's speciality and S's and my favorite too. Now over to our "Killu Milagai Rasam"... Since "Fenugreek" is a main flavoring ingredient of this Rasam, I would like to send this to, SE (Denu)'s Cooking with Seeds:Fenugreek. CWS was initiated by Priya and hosted this month by SE.


Killu Milagai Rasam
Broken Chilli Rasam/Soup

What we need:
Tamarind - a lemon sized ball
Red Chillies - 3 to 4
Fenugreek seeds - 1 tbsp.
Mustard - 1 tsp.
Cumin (Jeera) - 1 tsp.
Asafoetida - 1 tsp.
Ghee - a tbsp.
Salt - according to taste
Water - as needed
Curry leaves - a sprig
Coriander, finely chopped - 2 tbsp. Optional

How to do:
1. Extract the tamarind in 2 cups of warm water. Set aside.
2. Heat Ghee in a deep bottomed vessel and add the fenugreek seeds.
3. Wait till they start turning brown, now add the mustard and allow it to pop.
4. Add cumin, torn/broken red chilli pieces and curry leaves.
5. When they are done, throw in some Asafoetida and a pinch of turmeric powder.
6. Now add the extracted tamarind water with salt. Check for seasoning and adjust the consistency according to taste.
7. Bring to a boil and remove.
Garnish with chopped coriander and serve hot with rice. To serve as a soup, let this rest for sometime, this is for the tempering's flavor to seep in, and then strain and serve.

Award time:
My lovely buddies never stop sharing their happiness with me. So here comes another shower of appreciation.
Priya on her 200th post shared with me this award. Hearty Congratulations dearie, wish you many many such wonderful milestones! *wondering how long would it take for me reach that milestone*

Malar has passed on to me:

Nithu shared with me:

Devi has shared with me:


Hearty congrats to Sara too, on her 200th post.
Thank you so much friends. Your every comment, award only boosts me to do better. Kindly do accept these awards from me too!

T&T Rotli from Lataji's Kitchen
Lataji is one blogger I always look upon and admire at. The way she gives every minute detail when making the dishes, her constant encouragement, and her immediate response to any queries only teach me how to be more perfect as a blogger! Here's something I tried from her kitchen and absolutely loved!
These Rotli's were so soft and perfectly layered that I actually kept peeping into the layers the first time I made it. :) And now whenever I am making Roti's at leisure, I make Rotli's instead. Thanks Lataji, for presenting us such wonderful recipes

It was a long post, I know. Here I sign off, promising to see you again with a Guest Post. Till then, Happy Cooking and Happy Blogging!