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Sunday, September 16, 2012

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

Pepper Rasam-Milagu Rasam

Pepper Rasam-Milagu Rasam

 Prep Time : 10 mins
 Cook Time : 30 mins 
 Serves: 2-3
 Recipe CategoryRasam-Soup
 Recipe CuisineSouth Indian (Tamil Brahmin style)

   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


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.

How to prepare pepper rasam

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)

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. 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

Indian Lunch Ideas

Pepper Rasam- Steamed white rice- Cabbage Puli Kootu, Curd and Narthangai Pickle 

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  1. mmmm.... my all time comfort food.

  2. looks so tempting & very very yummm

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

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

  5. 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

  6. many thanks ...i tried it out...it was yummy...

  7. Many thanks...i tried it...it was yummy

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

  9. thanks padhu... i jus love rasam....

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

    1. 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.

  11. Will sambhar powder not change the taste ?

  12. 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..

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

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

    1. 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.

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

  16. can we use some toor dal in this?

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

  18. Instead of ghee, shall we use oil ??

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

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

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


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