Pepper Rasam-Milagu Rasam Recipe

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)

Pepper Rasam-Milagu Rasam

 Prep Time : 10 mins

 Cook Time : 30 mins 
 Serves: 2-3
 Recipe Category: Rasam-Soup
 Recipe Cuisine: South Indian (Tamil Brahmin style)
 Author:Padhu Sankar

   Ingredients needed

   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

   For the seasoning

   Ghee - 1 tsp
   Mustard seeds - 1 tsp
   Red chilli - 1
   Curry leaves - few

   For Garnishing

   Coriander leaves - 2 tbsp finely chopped

Preparation

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)

Method

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 on 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 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.

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.

Tamil Brahmin Milagu Rasam - Same as about without garlic.

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 

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