pepper rasam recipe, milagu rasam recipe, spicy rasam recipe
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5 from 2 votes

milagu rasam recipe

pepper rasam is a variation of spicy rasam made with black pepper, tamarind, tomatoes and other spices. good for cough & cold.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: appetizers, side dish
Cuisine: south indian, tamil nadu
Servings: 3 to 4
Author: Dassana Amit


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 milagu 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)


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 pepper rasam 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.