Pepper rasam recipe / milagu rasam is a very popular South Indian dish. It is also called as kurumulagu rasam from its Malayalam name “kurumulagu”. Pepper rasam which is made with pepper, cumin seeds, garlic, and tamarind as the main ingredients.
Pepper rasam is often served with hot steaming rice and poriyal. Pepper, cumin and garlic have a lot of medicinal benefits and this combination of pepper, cumin and garlic in rasam makes it a best medicine when taken during cold and sore throat.
There are various types of rasam popular in South India like thakkali rasam, parippu rasam, and so on. The method of making pepper rasam is very easy. But take care to boil tamarind well so that the raw smell goes off completely. Another point to be noted is that don’t boil rasam after adding pepper cumin powder. Otherwise, the taste will change. And don’t keep rasam in iron vessel, as the taste of the rasam will change due to reaction and become bitter.
Let us see how to make pepper rasam recipe with simple step by step pictures.
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How to make pepper rasam recipe (milagu rasam) with step by step pictures
1.Heat a pan, when hot enough, reduce the flame, add cumin seeds, pepper corns, garlic and one dry red chili until it leaves a nice aroma. Let it cool and then grind it to a coarse powder.
2. Heat 1 cup of water in a bowl. Add tamarind to it and let it soak for 10 minutes. Squeeze the tamarind extract and keep aside.
3. Heat oil in a pan. When oil is hot enough, splutter mustard seeds. Then add dry red chili, curry leaves, asafoetida powder or hing. Saute for 5 – 6 seconds.
4. Then add tamarind extract, and 1/2 cup of water. Add the required amount of salt. (Add water depending on the thickness of tamarind extract.) Let it boil till the raw smell of tamarind goes off.
5. Then add the coarsely ground powder, and let it boil for few seconds. Once it becomes frothy, turn off the flame. Don’t boil the rasam too much. It will become bitter.
5. Garnish with coriander leaves and then turn off the flame.
Pepper rasam or milagu rasam recipe below
- oil / ghee - 2 teaspoons
- mustard seeds - ½ teaspoon
- curry leaves - few
- asafoetida powder / hing / kayam - one generous pinch
- black peppercorns - 3 teaspoons
- cumin seeds / jeerakam - 2 teaspoons
- garlic - 2
- turmeric powder - ¼ teaspoon
- dry red chili - 1
- tamarind - one lemon sized ball
- coriander leaves - 1 tablespoon (roughly chopped)
- salt -to taste
- Heat a pan, when hot enough, reduce the flame, add cumin seeds, peppercorns, garlic and one dry red chili until it leaves a nice aroma. Let it cool and then grind it to a coarse powder.
- Heat 1 cup of water in a bowl. Add tamarind to it, squeeze the tamarind extract and keep aside.
- Add the required amount of salt.
- Then add the coarsely ground powder, and let it boil for few seconds.
- Garnish with coriander leaves.