Pepper Rasam is very popular in South India. It tastes great with hot steamed rice and a tsp of ghee. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold. Today we will learn how to prepare Pepper rasam with garlic following our easy recipe (tamil style)
How to make Pepper (Milagu) Rasam
Prep time - under 10 mins
Cook time - under 30 mins
Tomatoes -2 medium or 1 big
Tamarind - small gooseberry sized ball
Whole black pepper - 1 tsp
Cumin seeds/Jeera seeds -1 tsp
Garlic - 2 cloves
Turmeric powder - a pinch
Sambar powder -1/2 tsp (optional)
Curry leaves - few
Salt - as needed ( I use approximately a little less than 1 tbsp of crystal salt)
Coriander leaves - 2 tbsp finely chopped
For the seasoning
Ghee - 1 tsp
Mustard seeds - 1 tsp
Red chilli - 1
Curry leaves - few
Keep all the ingredients ready.
Soak tamarind in a cup of warm water, extract its juice and throw the pulp. (You can either extract tamarind pulp or you can even add the tamarind as such in water for this rasam alone)
Grind jeera, pepper and garlic for a few seconds in a mixie or you can just crush it. (do not grind finely)
Take a cup of tamarind extract, add chopped tomatoes, sambar powder, turmeric powder, crushed pepper + cumin + garlic mix, salt needed and curry leaves. Boil it.
Once it starts boiling, keep the flame in low and let is simmer for 10-15 minutes or until the raw smell of the tamarind goes. By this time, the rasam would have reduced a little. (see pic below)
Now add 1 3/4 cup of water, boil in medium flames until froth starts forming at the top. (see picture below)
Once froth starts forming on the top, switch off the gas.(do not boil the rasam as it will not taste good).Garnish with finely chopped coriander leaves.
Heat a tsp of ghee, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the rasam.
Serve hot with steamed rice and any vegetable curry or kootu of your choice. Enjoy!
Note - this measurement gives you 2 3/4 cups of rasam which can serve 2-3 persons.
Pepper Rasam Powder
You can even powder equal quantities of pepper and cumin seeds and store it. In that case, use 2 - 2 1/2 tsp of the prepared powder for this rasam. But I prefer to grind it fresh every time as it gives you more flavor and taste.
Find a list of delicious South Indian Rasam Recipes
Simple and Easy South Indian Lunch
Pepper Rasam- Steamed white rice- Cabbage Puli Kootu, Curd and Narthangai Pickle