Pepper rasam is one of those comforting must-have recipes. This version is super easy, quick (15 minutes only) to make, it has such a delicious satisfying flavor, and it’s just what you need on a chilly day or sick day!
Black peppercorns are called Milagu in the Tamil language. Hence it is called ‘Milagu Rasam’. This rasam has a good amount of cumin seeds (Jeera), so many would call it jeera pepper rasam.
Home Remedy for your cough, cold
This jeera pepper rasam is an ideal drink/soup to serve on a cold winter day. Also, this is the perfect rasam for cough and cold. Taking sips of it is the best way to fight throat infection and makes you feel better.
As the name says, peppercorns are used as a main ingredient to flavor this rasam. Also, it has a strong garlic flavor. Garlic and pepper both help to feel you relieved from common cough and cold. FYI, garlic is a natural antibiotic and fights viral throat infection.
You can skip the garlic to make it no onion no garlic rasam. But if making on a sick day, I would highly recommend adding garlic.
Few notes on other ingredients
Curry leaves are a must. It gives the nice, aromatic and authentic flavor to the dish.
Tamarind - I have used ready-made paste which is easily available in Indian grocery stores. You can use dried tamarind, if so soak in hot water for 30 minutes, rub it between the fingers to remove the pulp, strain and use the tamarind water.
Tomatoes - It adds some depth and thickness to the rasam. I like its flavor but traditionally it is not used.
Cumin seeds, peppercorns, and dried red chili are dry roasted and freshly crushed in mortar and pestle. This freshly ground spice makes the best jeera pepper rasam. Do not think of substituting with ready-made rasam powder.
How to make Pepper Rasam?
1) Take cumin seeds, black peppercorns and dried red chili in a pan and turn the heat on medium-low. NOTE: remove the stem and break the chili in half and remove the seeds. These are not good for your body, so better to discard. Dry roast for few minutes or till you get the nice aroma of the roasted cumin seeds. Remove it from the pan and let it cool down.
2) Then crush into the mortar and pestle. You can grind into the dry spice grinder (coffee grinder).
3) Heat the oil in a saucepan on medium heat. Once hot add mustard seeds and let them pop. Then add curry leaves and dried red chili.
4) Immediately add smashed garlic cloves and fry for few seconds. Add hing.
5) Right after that add chopped tomatoes.
6) Mix and add salt and turmeric powder.
7) Cook for few minutes or till tomatoes gets soft and slightly mushy.
8) Now add crushed cumin pepper powder.
9) Add water and tamarind paste.
10) Let it simmer for 5-6 minutes. Serve the pepper rasam piping hot.
Serving ideas:
- Milagu rasam is served as an appetizer drink/soup.
- It can be served with bowl rice and drizzle of ghee on top.
- It can be a part of the meal (rasam, rice, and poriyal is the best combination)
Check out more Rasam Recipes
Tomato rasam
Dal Rasam
Rasam recipe without rasam powder
Pepper Rasam Recipe (Milagu Rasam)
Ingredients
For freshly ground powder:
- ½ teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 1 Dried red chilies
For milagu rasam:
- 1 ½ tablespoons Oil
- ¼ teaspoon Mustard seeds
- 2 Dried red chilies
- 8-10 Curry leaves
- 2 Cloves Garlic smashed
- ¼ teaspoon Hing (Asafoetida)
- ½ cup Tomato chopped
- ¼ teaspoon Turmeric powder
- Salt to taste
- 2 ½ cups Water
- 2 teaspoon Tamarind paste
Instructions
- Take cumin seeds, black peppercorns and dried red chili in a pan and turn the heat on medium-low. Dry roast for few minutes or till you get the nice aroma of the roasted cumin seeds. Remove it from the pan and let it cool down.
- Then crush into the mortar and pestle. You can grind into the dry spice grinder (coffee grinder).
- Heat the oil in a saucepan on medium heat. Once hot add mustard seeds and let them pop. Then add curry leaves and dried red chili.
- Immediately add smashed garlic cloves and fry for few seconds.
- Add hing. Right after that add chopped tomatoes.
- Mix and add salt and turmeric powder.
- Cook for few minutes or till tomatoes gets soft and slightly mushy.
- Now add crushed cumin pepper powder.
- Add water and tamarind paste.
- Let it simmer for 5-6 minutes then turn off the stove.
Notes
- Remove the stem and break the chili in half and remove the seeds. These are not good for your body, so better to discard.
- I have used ready-made paste which is easily available in Indian grocery stores. You can use dried tamarind, if so soak in hot water for 30 minutes, rub it between the fingers to remove the pulp, strain and use the tamarind water.
- Never simmer the rasam for more than 5-6 minutes, otherwise, it loses its flavor.
LV
Yes I made this again! Delicious! #spiceupthecurry
Kanan
Glad that you liked.