As lots of festivals are in line from last month, I am bored of preparing all those festive stuff with loads of ghee and furthermore standing in the kitchen for hours has made me really tired. My kid’s exams have started, that too running behind my naughty son to make him learn is the toughest job for me in the world, so no time for me to write more. Today I have shared a very simple and basic Pepper Rasam Recipe, with step by step detailed photos and a short youtube video. This Milagu Rasam recipe is a perfect medicine to relieve from cold and cough. Whenever I catch up with cold, my immediate choice would be this rasam, also it’s far better than those drowsy allopathic medicines. It increases the appetize, helps in digestion and also very light on the stomach. It can be paired up with a simple aloo fry or potato pepper fry.
If interested check out my other rasam recipes….
Pepper Rasam Recipe | Milagu Rasam Recipe
- 1 Small Tamarind / புளி (Gooseberry size)
- 2 Small Tomato / தக்காளி
- 1/8 tsp Turmeric Powder / மஞ்சள்தூள்
- 1/2 tsp Rasam Powder / Sambar Powder Link for Homemade Rasam powder
- 1 tbsp Coriander Leaves / கொத்தமல்லி இலை
- Salt / உப்பு As Required
To Grind / Crush
- 2 tsp Pepper Corns / மிளகு
- 1 tsp Jeera / ஜீரகம்
- 3 Flakes Garlic / பூண்டு
- 1 tsp Mustard Seeds / கடுகு
- 1/8 tsp Methi Seeds / வெந்தயம்
- 4 to 5 Whole Pepper / மிளகு (optional)
- 2 Red Chilli / வரமிளகாய்
- 2 Hing / பெருங்காயம் (Generous pinch)
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 2 tsp Oil / Ghee / எண்ணெய்
- First measure and keep all the ingredients ready.
- Soak tamarind in 1.5 cup of hot water for 20 minutes. To make the process quicker, 1 tsp of tamarind paste can be used.
- Squeeze the pulp, extract tamarind water and discard the pulp. Then pour the tamarind water in a wide bowl.
- Add the tomato to the tamarind water and mash it well. Take a mortar - pestle or mixer, add pepper corns, jeera and garlic.
- Crush it coarsely not to a smooth powder. Then add the crushed spices to the tamarind - tomato water.
- Now add rasam powder, turmeric powder, required salt and mix well.
- Heat oil / ghee in a pan, add mustard seeds, methi seeds, pepper corns and let it splutter.
- Add hing generously, red chilli and curry leaves.
- Now pour the tamarind - tomato water with added spices into the pan. Heat in very low flame for 4 to 5 minutes. First bubbles will appear, then rasam raises to the top. This is called one boil, don't boil more than that. Switch off the flame and garnish with coriander leaves. (For more details see you tube video link).Serve this milagu rasam with rice and carrot beans poriyal.
1. As this is pepper rasam recipe, adjust peppercorns as per spiciness required.
2. Instead of extracting tamarind water, 1 tsp of tamarind paste can be used.
3. This milagu rasam recipe can be prepared without tomato also, but increase tamarind quantity a little.
4. If using tomato, it can either be chopped and sauted or pureed or mashed as per desire.
5. I recommend ghee for tempering which lends more flavour and also helps to balance the heat from the pepper.
6. Add hing and curry leaves generously, which lends more aroma.
7. Rasam powder can be replaced with sambar powder. This rasam can be prepared without any powder also, it tastes good.
8. Always boil the rasam in low flame otherwise, it loses its flavour.
9. The main tip to be noted here is, never give more than one boil else it tastes bitter.
10. If you want the rasam on the thicker side, very little cooked and mashed toor dal can be added.
11. The shelf life of this rasam is 2 to 3 days under refrigeration.