Milagu Rasam (Pepper Rasam)

Milagu Rasam, also known as Pepper Rasam, is a spicy and tangy rasam made with black pepper, tamarind, tomatoes and spices. The freshly crushed pepper gives this rasam its distinctive heat and warming flavor. It is lighter and more peppery and is often prepared during colder months or when someone has a cold or cough. This simple and comforting rasam can be served with steamed rice or enjoyed as a light soup.

About Milagu Rasam

Milagu is the Tamil word for black pepper. As the name suggests, Milagu Rasam is a pepper-based rasam where black pepper is the dominant spice, giving the dish its characteristic heat and flavor.

This rasam is prepared by simmering tamarind water with tomatoes and freshly crushed spices. In my recipe, black peppercorns, cumin seeds and garlic are coarsely crushed in a mortar and pestle.

The tempering is made with mustard seeds, curry leaves, dried red chilies and asafoetida. Once the tomatoes soften, the crushed spice mixture is added along with water and the rasam is simmered briefly before finishing with fresh coriander leaves.

This Pepper Rasam is different from the classic Rasam Recipe, where the spice level is milder. In Milagu Rasam, black pepper is used more generously, giving the rasam its distinctive heat and flavor.

Milagu Rasam is a well-known preparation from the cuisine of Tamil Nadu. Similar pepper-based rasam variations are prepared in other South Indian regions as well, such as Miriyala Charu in Andhra Pradesh, Menasina Saaru in Karnataka and Kurumulaku Rasam in Kerala.

I also add garlic in this recipe as it pairs well with the peppery flavor and enhances the taste. However, you can skip the garlic if you prefer.

You can also explore other rasam variations like Lemon Rasam, where lemon juice gives the rasam its tangy flavor, Tomato Rasam, where tomatoes form the main base, and Garlic Rasam, which has a pronounced garlic flavor.

Other varieties include Beetroot Rasam, where beetroot adds both color and a mild sweetness, and Paruppu Rasam, which includes cooked lentils and has a slightly fuller body.

How to make Pepper Rasam (Photo Guide)

Prepare Tamarind Pulp

1. Take ½ tablespoon tightly packed tamarind.

2. Soak the tamarind in ¼ cup warm water for 25 to 30 minutes.

3. Once the tamarind is soaked, squeeze it to get the pulp. Strain and keep aside.

Prepare Pepper and Spices Mix

4. Take 2 teaspoons black peppercorns, 1 teaspoon cumin seeds and 4 to 5 medium garlic cloves (peeled or with their skins) in a mortar.

5. With a pestle, coarsely crush the spices. Keep aside. You can also use a small grinder to coarsely crush the spices.

Make Milagu Rasam

6. Heat 1 tablespoon oil in a pan or pot. Lower heat, add ½ teaspoon mustard seeds and let them crackle.

7. Then, add 2 dried red chilies (seeds removed) and a generous pinch of asafoetida (hing). Stir and sauté till the red chilies change color. Do not burn them.

8. Add 2 small tomatoes, which have been crushed (about ½ cup crushed tomatoes) and 10 to 12 curry leaves. 

Instead of crushed tomatoes, you can also add ½ cup chopped tomatoes.

9. Stir and sauté till the tomatoes turn pulpy and soft.

10. Then, add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder. Red chili powder is optional.

11. Now, add the prepared black pepper and spices mix.

12. Stir and mix well.

13. Then, add prepared tamarind pulp.

14. Add 2 cups water and mix again.

15. Season with salt.

16. Simmer Pepper Rasam on low to medium heat till the raw aroma of tamarind goes away. Cook for about 9 to 10 minutes.

17. Cover and allow to stand for 5 to 7 minutes. Lastly, add 1 to 2 tablespoons chopped coriander leaves.

18. Serve Milagu Rasam hot with steamed rice and a side veggie stir fry. You can garnish it with some chopped coriander, leaves if you want.

My Recipe Tips

1. If you don’t have a mortar-pestle, then you can use a small grinder to crush the spices and garlic coarsely.
2. Instead of adding crushed tomatoes to this recipe, you can also add ½ cup chopped tomatoes.
3. This rasam is quite spicy. However, you can adjust the quantities of pepper, red chilies and cumin, according to your preferences.
4. Both garlic and red chili powder are optional in this recipe. You can skip adding these.
5. Other options for oil that you can use for this recipe are sunflower oil or peanut oil. If you don’t want to keep the recipe vegan, then you can also use ghee (clarified butter).

Pepper Rasam from the archives was first published on June 2016.