PEPPER RASAM | MILAGU RASAM | PEPPER SOUP

MILAGU RASAM

Pepper rasam is a spicy, tangy and hot appetizer drink made from tamarind, black pepper, cumin & garlic which is believed to have tones of medicinal values. This rasam is excellent remedy for cough and cold in the winters & commonly known as milagu rasam or in South India. It gives an instant relief from runny nose and sore throat. I sip warm pepper rasam when I have throat congestion and feels every sip makes me feel better by clearing the throat. 
                   
Every family has their own rasam recipe, and I’m sharing my family’s recipe here with a small change. The tomatoes we get here are not like the Indian country tomatoes. Here, Tomatoes are thicker do not blend well like the Indian tomatoes. So I grind them along with spices, which is much easier for preparation. Let us see how to prepare Pepper Rasam.



Ingredients :
Servings : 2-3
  •    Tomatoes -2 medium 
  •    Tamarind - small lemon sized ball
  •    Whole black pepper - 3 tsp
  •    Cumin seeds/Jeera seeds - 1 tsp
  •    Garlic - 2 cloves finely chopped
  •    Turmeric powder - a pinch
  •    Curry leaves - few
  •    Salt - as needed 
  •    Finely chopped coriander leaves to garnish 

For seasoning :
  •    Ghee - 1 tsp
  •    Mustard seeds - 1 tsp
  •    Red chilli - 1
  •    Curry leaves - few

Method :
  1. Soak a small lemon sized tamarind in water for about half an hour. Squeeze the pulp and extract. Keep it aside.
  2. In a mixer jar, 3 tsp of add black pepper, 1tsp of cumin seeds, 2-3 garlic cloves, tomatoes. And grind them coarsely, keep it aside.
  3. Heat a teaspoon of ghee in a pan. Add mustard seeds, asafoetida followed by dried red chilli & few curry leaves. Allow mustard seeds to splutter.
  4. Now add the ground mixture to the pan and saute for a minute until the mixture becomes thick.
  5. Add tamarind extract. Add 1 teaspoon of salt or as required. Test the sourness of the mixture, If it is too sour add water and salt to balance.
  6. Add turmeric powder and bring the mixture to boil.
  7. Add chopped coriander leaves. When you start seeing bubbles on the surface. Switch off the flame and cover it with the lid.
  8. Serve pepper rasam with white rice & potato fry

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