Pepper Rasam Recipe, Milagu Rasam. A popular, spicy and tangy rasam served with hot steamed rice. Pepper Rasam provides a good relief to cold and sore throat.
I make pepper rasam only when we have cold running in the family. For some reason, it has stuck to our mind that only during colds we should have Pepper Rasam and Poondu Rasam/Garlic Rasam. Gj definitely needs this Milagu Rasam and some soups when he has cold. Apart from cold, black pepper helps in indigestion, constipation and dental disease. At present Sanvi is having cold, so I made Pepper Rasam for her with less pepper. She liked it and had it along with appalam. I thought I should post this recipe in my blog. So here comes the Pepper Rasam recipe.
Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Cuisine. South Indian
Recipe Category. Lunch
Tamarind – Lemon Sized Ball
Coriander leaves (Chopped) – 1 sprig
Salt – 2 teaspoon
Oil – 1 teaspoon
Mustard Seeds – 1/4 teaspoon
Curry Leaves – 4 to 5 leaves
Peppercorns/Milagu – 1 teaspoon
Cumin Seeds/Jeeragam – 1 teaspoon
Garlic Cloves/Poondu – 4 nos.
Curry Leaves/Karuvepillai – 2 leaves
Note. The ingredients shown will vary with the original quantity.
1. Soak tamarind in two cups of water for ten minutes and extract the tamarind juice. Meanwhile, grind ingredients listed under “To Grind” to a fine paste with little water.
2. In a mixing bowl, add tamarind juice, salt, and water and mix well. Now add the ground paste to the tamarind mixture and combine well. Then transfer the tamarind mixture to a pan and bring it to a boil.
3. Meantime, heat a teaspoon of oil in another small pan and let the mustard seeds splutter. Then add curry leaves and when the rasam comes to a rolling boil, add the seasoning to the rasam. Garnish with coriander leaves.
- Once the rasam starts bubbling, do not let it boil for more time. The rasam will lose its flavor.
- Adjust water quantity according to the thickness of the tamarind pulp.
Pepper Rasam Recipe, Milagu Rasam Recipe below: