Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season. As you all know pepper is good for sore throat & cold. It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu. Adding tomato & garlic in this rasam are purely optional. If you want to make this rasam without tomato, just follow my
poondu rasam recipe and use less garlic cloves. However you make this rasam tastes great with the flavor & hotness of pepper. Lets see how to make this hot and spicy Indian pepper rasam with stepwise recipes !
Check out my
Milagu kuzhambu &
Iyengar Milagu kuzhambu recipes too !
Milagu Rasam/Pepper Rasam
How to make pepper rasam/Milagu rasam for cold
Cuisine: Indian
Category: Rasam Recipe
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
- Tamarind - Small gooseberry size
- Tomato - 1 no (skip tomato & use medium gooseberry tamarind to drink as a soup for cold)
- Pepper corns/Milagu - 1 tsp ( Use 1.5 tsp for more spiciness)
- Cumin seeds/Jeeragam - 1/4 tsp
- Garlic cloves - 2 nos (optional)
- Pepper powder –1/4 tsp ( to sprinkle at the end)
- Turmeric powder - 1/8 tsp
- Hing/Asafetida – a pinch
- Salt & water - as needed
- Sugar - 1/4 tsp
To temper
- Ghee - 2 tsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Red chilli - 1 no ( optional)
- Curry leaves - few
- Coriander leaves - to garnish
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HOW TO MAKE MILAGU RASAM - METHOD
- Soak tamarind in one cup of water for 20 minutes and take extract. Wash and chop the tomato into pieces. Crush it using your hands and add to tamarind extract. Add salt, turmeric powder, hing and few curry leaves.
- Coarsely powder the pepper corns+Jeera+garlic cloves(with skin).
- Heat a kadai with ghee. Splutter mustard seeds,Cumin seeds and a pinched red chilli. Add the tamarind extract +1 cup of water and boil for few minutes.
- Add the ground pepper powder to the boiling rasam and add 1/4 cup of water.
- When the rasam comes to a roll boil, switch off the flame. Garnish with coriander leaves and sprinkle 1/4 tsp of pepper powder on top to get a nice flavor. Transfer it to a bowl and enjoy drinking hot or mix with plain rice !
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Note
- You can avoid tomato & garlic in the above recipe. But increase the quantity of tamarind accordingly. For this recipe, you can use medium gooseberry sized tamarind.
- Add more pepper corns for spicy rasam.
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Make this hot and flavorful pepper rasam. Enjoy drinking as a soup or mix with plain rice & ghee !
Tastes yum!!
4 comments :
Excellent.
Thank you :)
Simply superb...
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