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You are here: Home / Rasam Recipes / Pepper Rasam Recipe | Easy Milagu Rasam Recipe

Pepper Rasam Recipe | Easy Milagu Rasam Recipe

November 24, 2015 29 Comments

Pepper Rasam or Milagu Rasam is my mom-in-law’s specialty. I have always associated pepper rasam with being sick. It’s not a very positive way at looking at it but that’s just the way it’s been so far. What I am sharing today is my mom in law’s Papper Rasam recipe which is made not only when someone is sick but also when you crave something simple and spicy for lunch along with a basic vegetable kootu or cabbage poriyal.

Pepper Rasam (Milagu Rasam) Recipe

Pepper Rasam is quite unique in some ways though. MIL adds garlic in her milagu rasam (which is avoidable if you want don’t take garlic) and adds no toor dal which again you can play around with.

Pepper Rasam (Milagu Rasam) Recipe

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:
1 lemon-sized ball of tamarind
3-4 cloves of garlic, peeled and slightly crushed
1 generous pinch of hing / asafoetida
1/4 tsp of turmeric powder
1 tomato, chopped
Salt to taste
To dry roast (roast without oil)
2-4 dry red chillies
2 tbsp of channa dal / kadala paruppu
1 tbsp of toor dal
2 tbsp of coriander seeds
1 tbsp of black peppercorns
1/2 tbsp of jeera / cumin seeds
A few curry leaves
To temper:
2 tsp of ghee
1/4 tsp of mustard seeds

How to Make Pepper Rasam:

1. Dry roast the ingredients mentioned in the list until the dals turn golden brown. Make sure you keep the flame at low and keep mixing at all times for uniform browning. If you burn anything, I’d recommend starting over since that will ruin the flavour of the rasam completely. Cool this mixture, grind to a powder, and set aside.

2. Soak the tamarind in a cup of warm water, Extract juice and discard pulp.

3. Place the tamarind extract in a pan and add the peeled garlic, hing, turmeric, chopped tomato, and some salt. Bring to a boil.

4. When the mixture has boiled for about 3 mins, add the ground spice powder. You can add half of it to begin with and taste as you go for spice and flavour. The quantity need will change depending on how strong your tamarind is and your personal preference.

5. Boil this mixture for about 20 mins until the raw smell leaves the tamarind mixture. Thrown in more curry leaves if you feel like it. I will be honest, I did it for the pictures.

6. When the rasam has boiled long enough, remove from fire and heat the ghee in a small (tadka) pan. Add mustard seeds and 1/4 tsp jeera and when they splutter, dunk the entire thing into the rasam. Adjust salt.

Pepper Rasam (Milagu Rasam) Recipe

That’s it. Serve Milagu Rasam hot with steamed white rice and any curry of choice. I generally balance pepper rasam with some coconut-based side dish.

You can also drink Pepper Rasam straight out of a mug. Yum!

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By nags Filed Under: Rasam Recipes, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Padmaja

    August 24, 2017 at 2:25 am

    Making for the first time.
    When to add water or we need just 1 cup water in which tamarind was soaked.

    Reply
    • nags

      November 13, 2017 at 2:35 pm

      usually that’s enough but you can add another cup for a more watery base. just add along with tamarind water

      Reply
  2. Anonymous

    March 2, 2013 at 10:15 pm

    oh my goodness, i had no idea so much work went into the humble rasam!

    as an inexperienced cook, i have a question: when you say dry roast the toor dahl, do you mean after it has been soaked and boiled, or really just use the hard uncooked seeds? O.o

    thank you so much

    adelynn

    Reply
    • Nagalakshmi V

      March 3, 2013 at 1:37 am

      hey there, thanks for leaving a note. i have edited the text of the pepper rasam recipe to make it clearer. dry-roasting means to roast without any oil. you would just roast the dry, hard lentils, no need to soak them which would make it soggy

      Reply
  3. zarinemohideen

    January 16, 2013 at 11:04 pm

    Omg I love your blog! I got married a couple of months back and moved to the US, I've been craving home food ever since and your blog is home to me! I was suffering from a bad cold and I just made this Pepper Rasam! It felt so good to have something that tasted like my mother's cooking. Thank you so much!

    Reply
  4. Unknown

    October 19, 2012 at 5:54 pm

    Thnx for the wobderful recipe… Tried for the first time n turned out amazing 🙂 i jus exchaged curry leaves with coriander as its my fav ing in all my dishes…

    Reply
  5. Unknown

    October 19, 2012 at 5:52 pm

    Wow… This is the first time i tried it and it came out to be too good…. I managed to interchange curry leaves with coriander 🙂 jus cos i love putting them in all my dishes… Thnx for the wonderful recipe..

    Reply
  6. Andrew

    October 4, 2012 at 1:11 am

    I too wonder if more than one cup of water should be added. Mine had very good flavor but was very thick.

    Reply
  7. Anonymous

    September 30, 2012 at 12:08 am

    Tried it and loved it. Thank you for the recipe

    Reply
  8. Prem

    September 13, 2012 at 12:38 pm

    How much water does this recipe need

    Reply
  9. Anonymous

    August 9, 2012 at 5:56 pm

    Traditionally this rasam is prepared without tomatoes i believe…

    Reply
    • Nagalakshmi V

      August 10, 2012 at 3:00 am

      you are probably right. my MIL always add one tomato to pepper rasam though 🙂

      Reply
    • rajesh

      August 12, 2012 at 11:50 am

      I'm blind after eating this… help meeee

      Reply
  10. Selvin samraj

    August 2, 2012 at 7:37 am

    wow i did the same nd served my family its tasty and healthy…

    Reply
  11. Anu Nandu

    June 30, 2012 at 7:21 pm

    Looks perfect. My mom always make it traditional – but I add garlic too and like it both ways!

    Reply
  12. Anonymous

    June 9, 2012 at 10:44 am

    tried this out and it was superb…thanks a lot,Mahima.

    Reply
  13. Parita

    May 20, 2012 at 6:17 pm

    I am so gonna try this soon! love pepper rasam!

    Reply
  14. Dr.Sameena

    May 18, 2012 at 7:15 am

    Looks great..love the way you have presented…that's a great comfort food for me..rice and rasam…:)

    Reply
  15. Uma

    May 17, 2012 at 5:03 pm

    I drink it simply. It adds flavor if you add few coriander leaves. As it is not added, the rasam gives a unique appearance on the other way.

    Reply
  16. Sharmilee! :)

    May 17, 2012 at 1:19 pm

    Flavourful rasam…

    Reply
  17. RAKS KITCHEN

    May 17, 2012 at 10:32 am

    Like the rasam powder a lot, sounds very flavorful, love the first click! Super

    Reply
  18. Reshmi Mahesh

    May 16, 2012 at 6:36 pm

    Nice comforting rasam…

    Reply
  19. Madhavi

    May 16, 2012 at 6:01 pm

    Oh wow mouthwatering rasam..

    Reply
  20. Amritha

    May 16, 2012 at 1:28 pm

    Yummy! I love to stay back at the table and help myself to extra servings solely to wipe the plate clean with my hands.

    Reply
  21. Priya

    May 16, 2012 at 7:40 am

    Super comforting food.

    Reply
  22. Ribbon Clown

    May 16, 2012 at 7:01 am

    OMG, I haven't had this for years.. thanks for sharing this..am bookmarking it nowww.. 😀

    Reply
  23. jeyashrisuresh

    May 16, 2012 at 6:08 am

    Very nice version of pepper rasam

    Reply
  24. notyet100

    May 16, 2012 at 6:05 am

    I am down with cold,i feel like preparingnthis right now,

    Reply
  25. Sag

    May 16, 2012 at 5:10 am

    wow!my mom also uses exact combination for rasam powder.we add jeera also for seasoning!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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