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    Home

    Milagu Rasam Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    Milagu Rasam Recipe with step by step pictures. Pepper Rasam ( Soup ) is a comforting rasam recipe for winter weather.

    Milagu Rasam Recipe

    I have heard about pepper rasam so many times, but i often think how a rasam will taste without adding tomatoes in it, because i think that tomatoes are a crucial ingredients in making rasam. Yesterday i decided to give this a try, because i tomatoes got stock out in my fridge.

    No machine ground spices taste great than stone ground masala. So i used my trusty mortar & pestle to ground my own masala. That is nothing but some garlic, pepper & chillies. This recipe calls for a good amount of garlic which really make it. Hope you will love it and let me know how it turned out..

    How to Make Milagu Rasam Recipe (Pepper Rasam)

    1. If you are using homemade tamarind pulp, just dissolve that in water. But if you are using tamarind fruit, soak the fruit in water for 15 mins and then squeeze the pulp and juice out of it and strain the water.
    2. Take a mortar and pestle or a small grinder and add pepper, red chilli, garlic in it and crush it roughly.
    3. Heat ghee in a sauce pan. Add in mustard, asafoetida, curry leaves and saute for a min.
    4. Now add in half of the crushed masala and saute for a min.
    5. Pour in tamarind juice and water. 
    6. Now add the remaining crushed masala and mix well.
    7. Season with salt.
    8. Bring this to a boil and once it reaches boil, throw a handful of coriander leaves and switch off the flame.
    9. Cover with a lid and serve it with rice.

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Table of Contents

    • 📖 Recipe Card
    • Milagu Rasam Recipe | Pepper Rasam Recipe
    • Milagu Rasam Recipe Step by Step Pictures

    📖 Recipe Card

    Milagu Rasam Recipe | Pepper Rasam Recipe

    Milagu Rasam Recipe with step by step pictures. Pepper Rasam ( Soup ) is a comforting rasam recipe for winter weather.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 servings

    Ingredients

    • Whole Black Pepper - 1 tblspn
    • Dry Red Chilli - 2
    • Garlic - 6
    • Tamarind Pulp - 3 tblspn Click here for Recipe
    • Salt to taste
    • Water as needed
    • Coriander Leaves / Cilantro - a handful

    For Tempering:

    • Ghee - 1 tblspn
    • Mustard Seeds / Kaduku - 1 tsp
    • Asafoetida / Hing / Kaya podi- ½ tsp
    • Curry leaves - 1 spring

    Instructions

    • If you are using homemade tamarind pulp, just dissolve that in water. But if you are using tamarind fruit, soak the fruit in water for 15 mins and then squeeze the pulp and juice out of it and strain the water.
    • Take a mortar and pestle or a small grinder and add pepper, red chilli, garlic in it and crush it roughly.
    • Heat ghee in a sauce pan. Add in mustard, asafoetida, curry leaves and saute for a min.
    • Now add in half of the crushed masala and saute for a min.
    • Pour in tamarind juice and water.
    • Now add the remaining crushed masala and mix well.
    • Season with salt.
    • Bring this to a boil and once it reaches boil, throw a handful of coriander leaves and switch off the flame.
    • Cover with a lid and serve it with rice.

    Video

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    Milagu Rasam Recipe Step by Step Pictures

     
     
    You will need Ghee, Red Chilli, Pepper, Garlic,Tamarind Juice, Asafoetida, Mustard, Curry Leaves & some Cilantro..

     

    Take Pepper, Red Chilli & Garlic in a Mortar & Pestle and Crush it..

     

    Give a good pound

     

    It would be crushed roughly

     

    Now Heat some Ghee in a pan

     

    add asafoetida & mustard seeds

     

    add some curry leaves

     

    Now add half of the crushed mixture in this

     

    and saute for a min

     

    pour tamarind juice in this

     

    along with some water

     

    Now add the remaining crushed masala

     

    add some salt

     

    and mix well

     

    bring this to a boil

     

    add a handful of coriander leaves

     

    turn the stove off and cover with a lid

     

    Serve

     

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    6
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    « Dosa Recipes for Breakfast
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Priya

      at

      Super comforting rasam, prefect for my sore throat,one of my fav after garlic rasam.

      Reply
    2. zareena

      at

      mmmmm..... mouthwatering rasam. A perfect rasam to drink.

      Reply
    3. Suja Manoj

      at

      Flavorful rasam..comfort

      Reply
    4. divya

      at

      Looks super yum!

      Reply
    5. Sayied

      at

      hi,Arthi,
      Why you didnt add jeeraham and ginger ??

      Reply
    6. Aarthi

      at

      @SayiedThis Rasam dont need that.

      Reply
    7. Anonymous

      at

      Where to get that mortar pestle?

      Reply
    8. Sara MJ

      at

      This is my very rasam!I'm soo glad I tried your recipie for my 1st try. Coincidentally I was having a cold too n it helped me to recovery. Thank you.

      Reply
    9. Imtiaz

      at

      For meat ginger and garlic are taste givers next comes onion and then red chilli or peper another ingredient which most often forfotten SOMBU, Right amount of sombu will give extra flavour. First put oil add sombu saute add chilli pdr add onion saute add garlic saute add ginger add meat saute until the water givenout is mixed with oil and disappears and oil remailns now add a cup or two of water mixed with 1 tsp ofcoriander powder and pressure cook for 3 whistles, add coriander leaves as last ingredient, kshmir may be used for bright red color 1 tomato 1 onion one inch ginger 7-8 garlic is enough for half kg mutton, chichen neednot be pressure cooked

      Reply
    5 from 1 vote (1 rating without comment)

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