Traditional Jeera-Molagu /Molagu rasam

Author: kittymatti / Labels:

Molagu Rasam

Photo Courtesy: My Parents

The traditional method of making molagu rasam does not include either tomatoes or cooked dal.
We are originally from Kumbakkonam (settled in Chennai). Kumbakonam, also known as the 'Temple Town' of India, is home to thousands of temples. It is the major town in Tanjavur, Tamil Nadu state. This recipe is handed down through generations in the family.

This recipe of Molagu rasam (Pepper Rasam) is popular in different parts of Tanjore especially in the Kumbakkonam belt.

It is a simple recipe. The rasam is strong and spicy. It has a long shelf life.
This entry goes to Gramathu Kaimanam event hosted by Shama Nagarajan

Ingredients to make the Paste:

Fry together
1 sp toor dal,
1/2 sp peppercorns,
1/4 sp jeera,
1 red chilli
Fry together in 1 sp oil and grind to a fine paste.

For the rasam:

mustard seeds/jeera 1sp
oil/ghee 1sp
hing 3 dashes
turmeric 1/4 sp
1 sprig curry leaves
1 big gooseberry sized tamarind.


Add 2 cups of water in a deep vessel. For authentic taste you can use manchatti (clay vessel). Add hing, salt, turmeric, tamarind. Boil well for atleast 15 min. Add the paste next. Let it boil for 2-3 more min. Do not overboil.

In a kadai, fry some mustard seeds and curry leaves in oil and add it to the vessel. Check for salt.

Serve with rice and ghee. Vendakka curry (okra) is the best combination for this rasam.


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