As lots of festivals are in line from last month, I am bored of preparing all those festive stuffs with loads of ghee and furthermore standing in the kitchen for hours has made me really tired. My kids exams have started, that too running behind my naughty son to make him learn, is the most 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 you tube 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 its far more better than those drowsy allopathic medicines. It increases the appetize, helps in digestion and also very light on stomach. It can be paired up with a simple aloo fry or potato pepper fry.
If interested check out my other rasam recipes….
Checkout youtube video below with step wise instructions
1. As this is pepper rasam recipe, adjust pepper corns 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 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 taste good.
8. Always boil the rasam in low flame otherwise, it loses it’s flavour.
9. The main tip to be noted here is, never give more than one boil else it taste bitter.
10. If you want the rasam on the thicker side, very little cooked and mashed toor dal can be added.
11. Shelf life of this rasam is 2 to 3 days under refrigeration.