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Pepper Rasam-Milagu Rasam Recipe

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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
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Pepper rasam-milagu rasam
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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.

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 

Video of Pepper Rasam 

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

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Comments

  7. 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

    • 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

  14. 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

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