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)
- 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.
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📖 Recipe
Milagu Rasam Recipe | Pepper Rasam Recipe
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
Milagu Rasam Recipe Step by Step Pictures
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| You will need Ghee, Red Chilli, Pepper, Garlic,Tamarind Juice, Asafoetida, Mustard, Curry Leaves & some Cilantro.. |
Priya
Super comforting rasam, prefect for my sore throat,one of my fav after garlic rasam.
zareena
mmmmm..... mouthwatering rasam. A perfect rasam to drink.
Suja Manoj
Flavorful rasam..comfort
divya
Looks super yum!
Sireesha Puppala
wow love this totally..i have tried pepper rasam but not in this style..
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Sayied
hi,Arthi,
Why you didnt add jeeraham and ginger ??
Aarthi
@SayiedThis Rasam dont need that.
Anonymous
Where to get that mortar pestle?
Aarthi
@AnonymousI bought it from near by super market
Sara MJ
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.
Imtiaz
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