pepper rasam recipe | milagu rasam recipe | spicy rasam for cough & cold

pepper rasam recipe with step by step photos – pepper rasam or milagu rasam is a spicy variation of rasam made with black pepper, tamarind, tomatoes and other spices.

rasam is a comfort food and i make it pretty often. this recipe is one of those recipes that is excellent for cold and cough. the recipe does not make use of rasam powder. all you need are some indian herbs and spices in your kitchen. i have added garlic in rasam as i feel it gives a good flavor, though you can skip garlic if you want.

few more rasam varieties which are good for cough and cold are:

• milagu jeera rasam (pepper cumin rasam)
• beetroot rasam
• lemon rasam

you can serve pepper rasam with rice or have it as a soup or an appetizer.

if you are looking for more rasam recipes then do check tomato rasam, garlic rasam, tamarind rasam, pineapple rasam and easy rasam recipe.

milagu rasam or pepper rasam recipe below:

5 from 3 votes

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pepper rasam recipe | milagu rasam recipe | spicy rasam for cough & cold

pepper rasam recipe - a variation of spicy rasam made with black pepper, tamarind, tomatoes and other spices.

course appetizers, side dish

cuisine south indian, tamil nadu

prep time 30 minutes

cook time 15 minutes

total time 45 minutes

servings 3 to 4

author dassana

ingredients (1 cup = 250 ml)

for tamarind pulp

• ½ tablespoon tightly packed tamarind (imli)
• ¼ cup warm water

to be crushed coarsely

• 2 teaspoon black pepper (sabut kali mirch)
• 1 teaspoon cumin seeds (jeera)
• 4 to 5 medium garlic cloves (lahsun) - peeled or with their skins

other ingredients for pepper rasam

• 1 tablespoon sesame oil (can also use sunflower or peanut oil)
• ½ teaspoon mustard seeds (rai)
• 1 sprig curry leaves (kadi patta) or 10 to 12 curry leaves - kept whole or chopped
• 1 pinch asafoetida (hing)
• 2 dry red chilies (sookhi lal mirch) - kept whole and crowns removed
• 2 small tomatoes crushed or 85 grams tomatoes or ½ cup crushed or chopped tomatoes
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon red chilli powder (lal mirch powder) - optional
• 2 cups water
• salt as required
• 1 tablespoon chopped coriander leaves (dhania patta)

how to make recipe

preparing tamarind pulp

1. soak 1/2 tablespoon tightly packed tamarind in 1/4 cup warm water for 25 to 30 minutes
2. then squeeze the soaked tamarind to get the pulp. strain and keep aside.

to make the spice mix

1. whilst the tamarind is soaking, crush coarsely 2 teaspoons black pepper, 1 teaspoon cumin seeds and 4 to 5 medium garlic (peeled or with their skins) in a mortar-pestle. you can also use a small grinder to coarsely crush these spices.

making pepper rasam

1. heat 1 tablespoon oil in a pan or pot. add 1/2 teaspoon mustard seeds first and let them crackle.
2. then add 2 dry red chilies and a generous pinch of asafoetida. stir and saute till the red chilies change color. do not burn them.
3. then add 2 small tomatoes which have been crushed and 10 to 12 curry leaves. you can also add 1/2 cup chopped tomatoes.
4. stir and saute till the tomatoes become pulpy and soft.
5. then add 1/4 tsp turmeric powder & 1/2 tsp red chilli powder.
6. now add the coarsely crushed mix of black pepper + cumin + garlic.
7. stir and mix well. then add tamarind pulp.
8. add 2 cups water and mix again. season with salt.

9. simmer pepper rasam on a low to medium flame till the raw aroma of tamarind goes away. cook for about 9 to 10 minutes.

10. cover and allow to stand for 5 to 7 minutes. then lastly add 1 tablespoon chopped coriander leaves.

11. serve the pepper rasam plain or accompanied with rice, sambar and a side vegetable stir fry.

how to make milagu rasam or pepper rasam recipe:

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 has soaked, squeeze the soaked tamarind to get the pulp. strain and keep aside.

4. whilst the tamarind is soaking, take 2 teaspoons black pepper, 1 teaspoon cumin seeds and 4 to 5 medium garlic (peeled or with their skins) in a mortar.

5. with a pestle coarsely crush these spices. keep aside. you can also use a small grinder to coarsely crush these spices.

6. heat 1 tablespoon oil in a pan or pot. lower the flame and then add ½ teaspoon mustard seeds first and let them crackle.

7. then add 2 dry red chilies and a generous pinch of asafoetida. stir and saute 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 saute till the tomatoes become pulpy and soft.

10. then add ¼ tsp turmeric powder & ½ tsp red chilli powder. red chilli powder is optional.

11. now add the coarsely crushed mix of black pepper + cumin + garlic.

12. stir and mix well.

13. then add tamarind pulp.

14. add 2 cups water and mix again.

15. season with salt.

16. simmer pepper rasam on a low to medium flame 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. then lastly add 1 tablespoon chopped coriander leaves.

18. serve the pepper rasam plain or accompanied with rice, sambar and a side veggie stir fry. you can garnish pepper rasam with some chopped coriander leaves if you want.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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