Milagu Rasam or Pepper Rasam is a South Indian dish that 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.
Rasam is very comforting, then do give these other recipes also a try – Tomato Rasam, Beetroot Rasam, Raw Mango Rasam, and Kerala Rasam.
About This Recipe
Pepper Rasam, also known as Milagu Rasam is a comforting and delicious South Indian dish, that can be served along with rice or just had as a soup.
It is prepared with the combination of tomato and tamarind, which is flavored with black pepper, garlic, and a few more ingredients.
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 Milagu Rasam is,
- Easy & Quick
- Spicy & Tangy
- Light on stomach
- Perfect for cold days
This recipe requires ingredients that are easily available at home.
For Tempering – You will need oil, mustard seeds, dry red chilies, and hing for tempering. I have used vegetable oil, but you can even use coconut oil or ghee for the same.
Tomatoes – Tomatoes give a nice depth to this recipe. It adds a nice tangy flavor and makes this Rasam even more delicious.
Curry Leaves – Do not forget to add curry leaves for authentic South Indian flavor. Also use fresh curry leaves, as the old ones don’t provide that much flavor and aroma.
Peppercorns – Freshly crushed peppercorns are what make this rasam special. Do not use store-bought powder for making this recipe.
Tamarind – I used tamarind soaked in water but you can use tamarind paste too. This is one of the main ingredients in this Rasam, therefore do not miss this.
Spices – When it comes to everyday spices, you just need red chili powder, turmeric powder along with salt to taste.
Garlic – This is a must in the Rasam. It adds a unique flavor which makes this even tastier. You can either use whole garlic or grate the garlic and use it in the Rasam.
Coriander – At last, garnish it with some finely chopped coriander leaves to add a refreshing flavor.
You can also add some roasted crushed jeera seeds to make Milagu Jeera Rasam.
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 chili 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.
Frequently Asked Questions
To make Pepper Rasam with dal, pressure cook ¼ 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.
To make Milagu Rasam without Tomatoes, replace the tomatoes with ½ cup of tamarind water and keep the remaining process the same.
To make Pepper Rasam without tamarind, replace tamarind with 2 tablespoon lemon juice.
Addition of fresh coconut along with the ground pepper, adds a delicious taste to the rasam. Add ¼ cup fresh coconut or desiccated coconut once you add the crushed black peppercorns.
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 and some fried rice papad on the side, I felt literal like eating food served to the Gods and Goddesses, ha!
Pepper Rasam will last in the fridge for about 2-3 days when stored in an airtight container. Reheat the Rasam in a pan or in the microwave, until nice and warm.
You can even freeze this Rasam in a freezer-safe container. Thaw it overnight in the fridge and then reheat it before serving.
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Pepper Rasam Recipe
- 1 tablespoon Tamarind Ball
- 2 teaspoon Vegetable Oil
- 1 teaspoon Mustard Seeds
- 2 Dry Red Chillies
- ¼ teaspoon Hing
- 2 Tomato (Finely Chopped)
- 10-12 Curry Leaves
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Cumin Seeds (Coarsely Powdered)
- 3 teaspoon Black peppercorns (Coarsely Powdered)
- 2-3 cloves Garlic (Crushed)
- Salt to taste
- 2 tablespoon 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.
AWESOME AND YUMMMMMY!!!