Pepper Rasam (Milagu Rasam)
Pepper rasam is one of those comforting must-have recipes. This is the perfect jeera milagu rasam to treat the common cold, cough and throat infection. It can be served as a soup/drink or have it with a rice and poriyal (dry veggie stir-fry with coconut).
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 1 Dried red chilies
- 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
- 1
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.
- 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.
- 5
Add hing. 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 then turn off the stove.