Pepper Rasam-Milagu Rasam Recipe

Pepper Rasam is very commonly prepared in all South Indian homes. It tastes great with hot steamed rice and a tsp of ghee. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold. Today we will learn how to prepare Pepper rasam with garlic following our easy recipe.

Keep all the ingredients ready.

Soak tamarind in a cup of warm water, extract its juice and discard the pulp. (If using tamarind paste, dilute a tsp of paste in a cup of water).

Grind cumin seeds, pepper and garlic for a few seconds in a mixie or you can pound it using mortar and pestle. Do not grind it finely.

In a vessel, add a cup of tamarind extract, add chopped tomatoes, sambar powder, turmeric powder, crushed pepper + cumin + garlic mix, salt needed and curry leaves. Boil it.

Once it starts boiling, keep the flame on low and let is simmer for 10 minutes or until the raw smell of the tamarind goes. By this time, the rasam would have reduced a little. (see  the pic below)

Now add 1 3/4 cup of water, boil on medium flames until froth starts forming at the top. (see picture below)

Once froth starts forming on the top, switch off the gas.(do not boil the rasam as it will not taste good).Garnish with finely chopped coriander leaves.

Heat a tsp of ghee, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the rasam.

Serve hot with steamed rice and any vegetable curry or kootu of your choice. You can also enjoy it piping hot as a soup.

You can even powder equal quantities of pepper and cumin seeds and store it. In that case, use 2 – 2 1/2 tsp of the prepared powder for this rasam. But I prefer to grind it fresh every time as it gives you more flavor and taste.