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Pepper rasam-milagu rasam

Pepper Rasam-Milagu Rasam Recipe

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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 people


  • 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


  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