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Pepper Rasam-Milagu Rasam Recipe

September 16, 2012 by PadhuSankar 28 Comments

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Pepper Rasam is very commonly prepared in all South Indian homes. 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.

Pepper Rasam-Milagu Rasam
4.8 from 5 votes
Pepper rasam-milagu rasam
Print
Pepper Rasam-Milagu Rasam Recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Pepper Rasam is commonly prepared in all South Indian homes. It can be had as a soup or as an accompaniment with rice. 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.

Course: Main Course
Cuisine: South Indian
Servings: 3 people
Ingredients
  • 2 Tomatoes medium
  • Tamarind small gooseberry sized ball
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Sambar Powder
  • Curry leaves a sprig
  • Salt needed
For Rasam Paste
  • 1 tsp Whole black pepper
  • 1 tsp Cumin seeds (jeera)
  • 2 Garlic cloves
For the seasoning
  • 1 tsp Ghee
  • 1 tsp Mustard seeds
  • 1 Red Chilli
  • Curry leaves a sprig
For Garnishing
  • Coriander leaves finely chopped
Instructions
  1. Soak tamarind in a cup of warm water and extract its juice.

  2. Grind cumin seeds, pepper and garlic for a few seconds in a mixie or you can just pound it using mortar and pestle.

  3. In a vessel, add a cup of tamarind extract, add chopped tomatoes, sambar powder, turmeric powder, crushed pepper + cumin + garlic mix, salt needed and curry leaves.

  4. Boil on medium low heat.

  5. Once it starts boiling, keep the flame on low and let is simmer for 10 minutes.

  6. Now add 1 3/4 cup of water, boil on medium flames until froth starts forming at the top.

  7. Once froth starts forming on the top, turn off the heat.

  8. Season and garnish with finely chopped coriander leaves.

  9. Serve hot with steamed rice and any vegetable curry or kootu of your choice.

  10. Alternatively, you can have it as a soup.

Recipe Video

Preparation

Keep all the ingredients ready.

Soak tamarind in a cup of warm water, extract its juice and discard the pulp. (If using tamarind paste, dilute a tsp of paste in a cup of water).

Grind cumin seeds, pepper and garlic for a few seconds in a mixie or you can pound it using mortar and pestle. Do not grind it finely.

Method

In a vessel, add a cup of tamarind extract, add chopped tomatoes, sambar powder, turmeric powder, crushed pepper + cumin + garlic mix, salt needed and curry leaves. Boil it.

How to prepare pepper rasam

Once it starts boiling, keep the flame on low and let is simmer for 10 minutes or until the raw smell of the tamarind goes. By this time, the rasam would have reduced a little. (see  the pic below)

pepper rasam recipe (tamil)

Now add 1 3/4 cup of water, boil on 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.

Pepper rasam for cold

Serve hot with steamed rice and any vegetable curry or kootu of your choice. You can also enjoy it piping hot as a soup.

It is very effective when taken hot when you have cold, running nose or fever.

Note – You can make the same rasam without garlic also.

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
Indian Lunch Ideas
Pepper Rasam- Steamed white rice– Cabbage Puli Kootu, Curd and Narthangai Pickle

Related posts:

Malai Kofta Recipe-How to make Malai Kofta (Restaurant Style)
BisiBelaBath/sambar sadam
Curry leaves Thuvaiyal-Karuveppilai Thogayal Recipe
Sweet Appam Recipe without Baking Soda-Sweet Appam with Rice flour-Wheat flour-Rava

Filed Under: Bachelor Recipes, Quick recipes, Rasam Varieties, Uncategorized, Video Recipe Tagged With: Health Dish, South Indian recipes, Tamil Brahmin recipes, Tomatoes, Uncategorized




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Reader Interactions

Comments

  1. Zareena

    September 16, 2012 at 1:00 pm

    mmmm…. my all time comfort food.

    Reply
  2. divya

    September 16, 2012 at 3:15 pm

    looks so tempting & very very yummm

    Reply
  3. Coral Crue

    September 17, 2012 at 1:37 pm

    i love rasam, soul food 🙂

    Reply
  4. Deepthi Marella

    January 29, 2013 at 4:58 am

    its will be very easy in making

    Reply
  5. Sharanya Menon

    April 12, 2013 at 4:09 pm

    is it one 3/4th cup? or 1 and 3/4th cup?

    Reply
  6. PadhuSankar

    April 13, 2013 at 4:47 am

    Shranya – It is 1 and 3/4 cup. I think it is clear there.Since the 1 is smaller, you got confused.

    Reply
  7. partiban

    April 23, 2013 at 5:36 am

    i love rassam .i learn to make rassam now .just get married and shifted to new house but dont know how to cook.hahaha.learning a bit by bit .thanks a lot

    Reply
  8. sindhu

    May 20, 2013 at 3:11 am

    many thanks …i tried it out…it was yummy…

    Reply
  9. sindhu

    May 20, 2013 at 3:12 am

    Many thanks…i tried it…it was yummy

    Reply
  10. AHAM

    October 16, 2013 at 11:38 am

    oh god seeing the picture color its so tempting u feel hungry

    Reply
  11. sai prathyusha

    November 21, 2013 at 4:47 pm

    thanks padhu… i jus love rasam….

    Reply
  12. Arun

    April 19, 2014 at 1:23 am

    The recipe says sambhar Powder, do we use rasam powder or sambhar powder to make this rasam?

    Reply
    • Padhu Sankar

      April 19, 2014 at 4:46 am

      For this recipe sambar powder is optional but you must use the crushed (or coarsely ground) jeera,pepper and garlic mix. Though I have mentioned sambar podi for this recipes, you can add either sambar podi or rasam podi -which is also optional.

      Reply
  13. Manju Janarthanan

    June 15, 2014 at 4:44 am

    Will sambhar powder not change the taste ?

    Reply
  14. ananya mohan

    June 10, 2015 at 6:14 am

    Hai padhu I m a learner of cooking. .. daily i m refering to ur website it is vry helpful for me…One suggestion add d link for d sidedish also for ur lunch menus. . So tat v can easily click n refer to it..

    Reply
  15. Nandi

    July 20, 2015 at 1:04 am

    The rasam is so yummy just had it for dinner…. Thanks for sharing…

    Reply
  16. Sarika Suman

    January 6, 2016 at 10:44 am

    Hi Padhu, what brand of sambar powder can I use ?

    Reply
    • Padhu Sankar

      January 6, 2016 at 2:39 pm

      Sambar powder for this recipe is optional. I use my Homemade Sambar Powder. Aasirwadh sambar powder comes close to my homemade sambar powder in taste.

      Reply
  17. Aarthy Sivakumar

    May 12, 2016 at 8:25 pm

    I love to prepare this rasam.it turns yummy always.thank you for a nice recope

    Reply
  18. psd

    May 22, 2016 at 5:27 am

    can we use some toor dal in this?

    Reply
  19. Padhu Sankar

    May 22, 2016 at 8:35 am

    Yes, you can add diluted tur dal water if preferred.

    Reply
  20. Unknown

    November 5, 2016 at 5:30 am

    Instead of ghee, shall we use oil ??

    Reply
    • Padhu Sankar

      November 5, 2016 at 10:05 am

      Yes, you can but ghee gives a nice flavor to the rasam. So I recommend only ghee.

      Reply
  21. don't u cry

    July 19, 2017 at 3:31 pm

    Awesome rasam. I skipped the garlic.and ground the tomatoes along with jeera and pepper..came handy for cough and cold.

    Reply
  22. Unknown

    August 22, 2018 at 4:03 am

    I don't use rasam-powder, nor do I garnish with chopped coriander.

    Reply
  23. Alphonse Roy

    October 28, 2019 at 2:28 pm

    Lovely, explained so well, without beating around the bush. Good job madam and thanks for sharing the recipe.

    Reply
  24. akila ganeshan

    November 20, 2019 at 5:37 pm

    Tel me about dat white vessel u cooked d recipe.

    Reply
    • PadhuSankar

      November 23, 2019 at 7:45 am

      Actually it is corning ware. I broke that vessel as I dropped it down accidentally. I am searching for the same but could not get it. The company has stopped making this. It is a very good vessel, which I was using it for more than 20 years.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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