Milagu Rasam | Pepper Rasam
Pepper Rasam also called Milagu Rasam is a variation of spicy rasam made with black pepper, tamarind, tomatoes and other spices. Good for cough and cold.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1/2 tbsp tamarind (- tightly packed)
- 1/4 cup warm water
- 2 tsp black peppercorns
- 1 tsp cumin seeds
- 4 to 5 garlic cloves (- medium-sized, peeled or with their skins)
- 1 tbsp sesame oil ((can also use sunflower or peanut oil))
- 1/2 tsp mustard seeds
- 1 sprig curry leaves (or 10 to 12 curry leaves - kept whole or chopped)
- 1 pinch asafoetida ((hing))
- 2 dry red chilies (- crowns and seeds removed)
- 2 tomatoes (- small, crushed or 85 grams or 1/2 cup crushed or chopped tomatoes)
- 1/4 tsp turmeric powder ((ground turmeric))
- 1/2 tsp red chilli powder (or cayenne pepper - optional)
- 2 cup water
- salt (as required)
- 1 to 2 tablespoons coriander leaves ((cilantro), chopped)
Instructions
- 1
Soak the tamarind in warm water for 25 to 30 minutes
- 2
Then squeeze the soaked tamarind to get the pulp. Strain and keep aside.
- 3
Whilst the tamarind is soaking, crush coarsely black peppercorns, cumin seeds and garlic cloves (peeled or with their skins) in a mortar-pestle. You can also use a small grinder to coarsely crush these spices.
- 4
Heat oil in a pan or pot. Keep heat to a low. Add mustard seeds first and let them crackle.
- 5
Then add the dry red chilies and asafoetida. Stir and saute till the red chilies change color. Do not burn them.
- 6
Next add crushed tomatoes and curry leaves. You can also add chopped tomatoes instead of crushed tomatoes.
- 7
Stir and sauté on low to medium-low heat till the tomatoes become pulpy and soft.
- 8
Then add turmeric powder and red chilli powder.
- 9
Now add the coarsely crushed mix of black pepper + cumin + garlic.
- 10
Stir and mix well. Next add the prepared tamarind pulp. Also 2 cups water and mix again. Season with salt according to taste.
- 11
Simmer on a low to medium heat till the raw aroma of tamarind goes away. Cook for about a total of 9 to 10 minutes.
- 12
Cover and allow milagu rasam to stand for 5 to 7 minutes. Then lastly add the chopped coriander leaves.
- 13
Serve the Pepper Rasam plain or accompanied with rice, sambar and a side vegetable stir fry.