milagu rasam | pepper rasam

milagu 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. a vegan recipe.

pepper rasam, milagu rasam

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:

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

how to make milagu rasam

1. take ½ tablespoon tightly packed tamarind.

making pepper rasam recipe

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

making pepper rasam recipe

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

making pepper rasam recipe

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.

making pepper rasam recipe

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

making pepper rasam recipe

making pepper rasam

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.

making pepper rasam recipe

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.

making pepper rasam recipe

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.

making pepper rasam recipe

9. stir and saute till the tomatoes become pulpy and soft.

making milagu rasam recipe

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

making pepper rasam recipe

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

making milagu rasam recipe

12. stir and mix well.

making milagu rasam recipe

13. then add tamarind pulp.

making milagu rasam recipe

14. add 2 cups of water and mix again.

making milagu rasam recipe

15. season with salt.

pepper rasam recipe, milagu rasam recipe

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.

pepper rasam recipe, milagu rasam recipe

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

pepper rasam recipe, milagu rasam recipe, spicy rasam recipe

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

pepper rasam recipe, milagu rasam recipe, spicy rasam recipe
more rasam varieties

Milagu Rasam

5 from 2 votes
pepper rasam is a variation of spicy rasam made with black pepper, tamarind, tomatoes and other spices. good for cough & cold.
pepper rasam recipe, milagu rasam recipe, spicy rasam recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Course:appetizers,side dish
Cuisine:south indian,tamil nadu
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

for tamarind pulp

  • ½ tablespoon tightly packed tamarind
  • ¼ cup warm water

to be crushed coarsely

  • 2 teaspoon black pepper
  • 1 teaspoon cumin seeds
  • 4 to 5 medium garlic cloves - peeled or with their skins

other ingredients

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

INSTRUCTIONS

preparing tamarind pulp

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

to make the spice mix

  • 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 milagu rasam

  • heat 1 tablespoon oil in a pan or pot. add 1/2 teaspoon mustard seeds first and let them crackle.
  • 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.
  • then add 2 small tomatoes which have been crushed and 10 to 12 curry leaves. you can also add 1/2 cup chopped tomatoes.
  • stir and saute till the tomatoes become pulpy and soft.
  • then add 1/4 tsp turmeric powder & 1/2 tsp red chilli powder.
  • now add the coarsely crushed mix of black pepper + cumin + garlic.
  • stir and mix well. then add tamarind pulp. add 2 cups water and mix again. season with salt.
  • simmer on a low to medium flame till the raw aroma of tamarind goes away. cook for about 9 to 10 minutes.
  • cover and allow pepper rasam to stand for 5 to 7 minutes. then lastly add 1 tablespoon chopped coriander leaves.
  • serve the milagu rasam plain or accompanied with rice, sambar and a side vegetable stir fry.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

5 comments/reviews