Milagu Rasam or Pepper Rasam is a South Indian dish which is best served with rice or can be sipped as soup. It is a perfect remedy for cold and cough. Here is how to make it.
The daily grind of lives can be made more bearable by savoring a homely meal that perks up your mood!
With rotis, sabzi, dal, and rice being a staple every day, sometimes, eating piping hot, Pepper Rasam with rice acts as a much-welcomed change on the table, doesn’t it?
With umpteen variations of this South Indian possible to make, this recipe should be tried for its sheer simplicity yet a taste that stays on your palate for days!
Compared to the Sambar recipe, Rasam is more fluid. It gets its signature tang and flavor from tamarind juice/tamarind pulp, mustard seeds, curry leaves, and coriander leaves.
Got cough and cold? Sip some Milagu Rasam and you would feel rejuvenated, saying this by experience!
This recipe requires ingredients that are easily available at home. You will need oil, mustard seeds, dry red chillies, and hing for tempering.
Tomatoes give a nice depth to this recipe. Do not forget to add curry leaves for authentic flavor.
Freshly crushed peppercorns are what make this rasam special. Do not use store-bought powder for making this recipe.
I used tamarind soaked in water but you can use tamarind paste too.
You can also add some roasted crushed jeera seeds to make Milagu Jeera Rasam.
To make Milagu Rasam, Simply soak some tamarind in hot water, further take out the pulp and keep it aside.
To take out the pulp, just mash the soaked tamarind with your hand and discard the seeds and fibres. Use the pulp that is left.
Now, saute mustard seeds, dry red chillies, hing, crushed tomatoes, curry leaves, and spices.
Once they get mixed well, add tamarind pulp, powdered peppercorns crushed finely in mortar and pastel, cups of water, and let the mixture simmer and boil.
And this is how this rasam recipe gets ready.
How to make it with Dal?
To make Pepper Rasam with dal, pressure cook 1/4 cup of tuvar dal until it is mushy.
Add the cooked dal in the rasam along with tamarind water and make the rasam in a similar way as mentioned below.
This flavorsome rasam can be served with steamed rice as it taste grows good on the same or can be sipped like a soup (That’s how I like to do).
Having savored the same with a dollop of homemade ghee, I felt literal like eating food served to the Gods and Goddesses, ha!
How to make it without Tomato?
To make Milagu Rasam without Tomatoes, replace the tomatoes with 1/2 cup of tamarind water and keep the remaining process the same.
How to make it without Tamarind?
To make pepper Rasam without tamarind, replace tamarind with 2 tbsp lemon juice.
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Step by Step Recipe
Soak tamarind in 1 cup warm water for 10 minutes. Squeeze and take out the pulp. Discard the tamarind and keep the water aside. Heat oil in a pan.
Once the oil is hot, add mustard seeds and let them crackle for a few seconds. Add dry red chillies, hing and fry for 4-5 seconds.
Add tomato and curry leaves and cook for 2-3 minutes.
Now add turmeric powder, red chilli powder, powdered cumin seeds, powdered black peppercorns and garlic and mix well.
Add the tamarind water along with 2-3 cups of plain water and salt to taste.
Simmer the heat and cook for 10-12 minutes. Add fresh coriander and serve immediately.
Milagu Rasam Recipe
- 1 tbsp Tamarind Ball
- 2 tsp Vegetable Oil
- 1 tsp Mustard Seeds
- 2 Dry Red Chillies
- 1/4 tsp Hing
- 2 Tomato (Finely Chopped)
- 10-12 Curry Leaves
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tsp Cumin Seeds
- 3 tsp Black peppercorns (Coarsely Powdered)
- 2-3 cloves Garlic (Crushed)
- Salt to taste
- 2 tbsp Fresh Coriander (Chopped)
- Soak tamarind in 1 cup warm water for 10 minutes.
- Squeeze and take out the pulp. Discard the tamarind and keep the water aside.
- Heat oil in pan.
- Once the oil is hot, add mustard seeds and let them crackle for a few seconds.
- Add dry red chillies, hing and fry for 4-5 seconds.
- Add tomato and curry leaves and cook for 2-3 minutes.
- Now add turmeric powder, red chilli powder, powdered cumin seeds, powdered black peppercorns and garlic and mix well.
- Add the tamarind water along with 2-3 cups of plain water and salt to taste.
- Simmer the heat and cook for 10-12 minutes.
- Add fresh coriander and serve immediately.