Pepper Rasam/Milagu Rasam/Milagu Rasam Recipe/Easy & Healthy Pepper Rasam Recipe

Rasam plays a vital role in  South Indian meals especially Tamil Nadu , no meal is complete without rasam. We make it every day at our homes but each time with different flavor and a twist. 

Whenever I go on trips and come back the very first thing I prefer after I come back will be a simple pepper rasam for two reasons, the  first is  the taste is mind blowing and the second is, it can be made in 10 minutes. Just have it with rice and appalam and your day is complete.

Today my little one has a very bad cold, so I made pepper rasam which is absolutely the best remedy for cold and gets easily digested. Check out my other  rasam varieties here

Here’s how to make pepper rasam with step by step photos…

Ingredients

Tamarind	1 lemon sized ball
Black pepper corns	1 ½ tbsp
Cumin seeds	2 tsp
Red chilli	2
Garlic	6-8 cloves
Tomato	one small tomato
Cilantro	2 tbsp finely chopped
Salt	As needed

For Tempering

Ghee	2 tsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Curry leaves	8-10
Asafoetida	¼ tsp

Preparation Time: 5 minutes                               Recipe Category: Lunch, Rasam Varieties
Cooking Time: 15-20 minutes                              Recipe Cuisine: South Indian, Tamil Nadu
Serves: 4-5
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Soak the tamarind in about 2 cups of water and extract the juice. 

Grind the tomatoes and add it to the tamarind extract and keep it aside. Now crush the black pepper, garlic, red chillies and cumin as shown in the picture with mortar and pestle, make sure you don’t make it in to fine powder.

In a kadai heat the ghee, add mustard seeds after it splutters add cumin seeds, curry leaves, asafoetida and sauté for about 30 secs.

Add about half the crushed pepper masala and sauté well for about a min. Add the tamarind extract, salt and let it boil well.

Now add the remaining crushed pepper masala and let it boil, immediately add the cilantro leaves, switch off the flame and cover it with a lid.

Suggestion:
You can skip the tomatoes, some time I make it with out tomatoes also, it still will taste great.

Yummy and delicious pepper rasam is ready to be enjoyed.

Thank you all for visiting my blog, please come back again for more simple, delicious, authentic and traditional recipes of Tamil Nadu.

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