by PadhuSankar 29 Comments
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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.
4.84 from 6 votes
Pepper Rasam-Milagu Rasam Recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Pepper Rasam is commonly prepared in all South Indian homes. It can be had as a soup or as an accompaniment with rice. 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.
Course:Main Course
Cuisine:South Indian
Servings: 3 people
Ingredients
- 2Tomatoesmedium
- Tamarind small gooseberry sized ball
- 1/4tspTurmeric powder
- 1/2 tspSambar Powder
- Curry leavesa sprig
- Salt needed
For Rasam Paste
- 1tspWhole black pepper
- 1tspCumin seeds (jeera)
- 2Garliccloves
For the seasoning
- 1 tspGhee
- 1tspMustard seeds
- 1Red Chilli
- Curry leaves a sprig
For Garnishing
- Coriander leaves finely chopped
Instructions
Soak tamarind in a cup of warm water and extract its juice.
Grind cumin seeds, pepper and garlic for a few seconds in a mixie or you can just pound it using mortar and pestle.
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 on medium low heat.
Once it starts boiling, keep the flame on low and let is simmer for 10 minutes.
Now add 1 3/4 cup of water, boil on medium flames until froth starts forming at the top.
Once froth starts forming on the top, turn off the heat.
Season and garnish with finely chopped coriander leaves.
Serve hot with steamed rice and any vegetable curry or kootu of your choice.
Alternatively, you can have it as a soup.
Recipe Video
Preparation
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.
Method
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 anyvegetable curry or kootu of your choice. You can also enjoy it piping hot as a soup.
It is very effective when taken hot when you have cold, running nose or fever.
Note – You can make the same rasam without garlic also.
Pepper Rasam Powder
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.
Find a list of delicious South Indian Rasam Recipes
Simple and Easy South Indian Lunch
Pepper Rasam- Steamed white rice– Cabbage Puli Kootu, Curd and Narthangai Pickle
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Reader Interactions
Comments
mmmm…. my all time comfort food.
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looks so tempting & very very yummm
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i love rasam, soul food 🙂
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its will be very easy in making
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is it one 3/4th cup? or 1 and 3/4th cup?
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Shranya – It is 1 and 3/4 cup. I think it is clear there.Since the 1 is smaller, you got confused.
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i love rassam .i learn to make rassam now .just get married and shifted to new house but dont know how to cook.hahaha.learning a bit by bit .thanks a lot
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many thanks …i tried it out…it was yummy…
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Many thanks…i tried it…it was yummy
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oh god seeing the picture color its so tempting u feel hungry
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thanks padhu… i jus love rasam….
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The recipe says sambhar Powder, do we use rasam powder or sambhar powder to make this rasam?
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For this recipe sambar powder is optional but you must use the crushed (or coarsely ground) jeera,pepper and garlic mix. Though I have mentioned sambar podi for this recipes, you can add either sambar podi or rasam podi -which is also optional.
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Will sambhar powder not change the taste ?
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Hai padhu I m a learner of cooking. .. daily i m refering to ur website it is vry helpful for me…One suggestion add d link for d sidedish also for ur lunch menus. . So tat v can easily click n refer to it..
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The rasam is so yummy just had it for dinner…. Thanks for sharing…
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Hi Padhu, what brand of sambar powder can I use ?
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Sambar powder for this recipe is optional. I use my Homemade Sambar Powder. Aasirwadh sambar powder comes close to my homemade sambar powder in taste.
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I love to prepare this rasam.it turns yummy always.thank you for a nice recope
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psd can we use some toor dal in this?
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Yes, you can add diluted tur dal water if preferred.
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Instead of ghee, shall we use oil ??
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Yes, you can but ghee gives a nice flavor to the rasam. So I recommend only ghee.
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Awesome rasam. I skipped the garlic.and ground the tomatoes along with jeera and pepper..came handy for cough and cold.
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- Unknown
I don't use rasam-powder, nor do I garnish with chopped coriander.
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- Alphonse Roy
Lovely, explained so well, without beating around the bush. Good job madam and thanks for sharing the recipe.
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- akila ganeshan
Tel me about dat white vessel u cooked d recipe.
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- PadhuSankar
Actually it is corning ware. I broke that vessel as I dropped it down accidentally. I am searching for the same but could not get it. The company has stopped making this. It is a very good vessel, which I was using it for more than 20 years.
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- Komal Sehgal
Thanks for nice recipeReply
