Milagu Rasam | Pepper Rasam Recipe – Rasam Recipes

• 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

• 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 !

• 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.