Pepper Rasam Recipe - Milagu Rasam Recipe

Pepper Rasam Recipe
Pepper Rasam is very soothing and a great remedy for cold and sore throat.But makes a very rare appearance in my kitchen....I always prefer pepper rasam on a cold rainy say with hot piping steamed rice....bliss!Rasam, Rice and poriyal is a great combo for lunch!
Milagu Rasam

Pepper Rasam Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Tamarind - lemon sized ball
Coriander leaves - 1 tbsp chopped roughly
Salt - to taste

To dry roast and grind:

Pepper - 1 tsp
Jeera - 1 tsp
Garlic - 1 (I used it with skin)
Red Chilli - 1
Toor dal - 1.5 tbsp

To temper:

Ghee - 1 tsp
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Hing - a generous pinch
Red Chilli - 2


  1. In a pan - Dry roast the ingredients(till dal turn golden brown) listed under 'to toast & grind' and grind it to a coarse powder.Pepper Rasam Recipe - Step1
  2. Soak tamarind in 1 cup of water, take thick pulp out of it. Add 1/2-3/4 cup water(depends on the thickness of your tamarind pulp) to the thick tamarind pulp and let it boil till raw smell of tamarind leaves.Pepper Rasam - Step2
  3. Now add the coarse powder and let it boil for 2 mins...Add required salt.Meanwhile heat a kadai with oil+ghee and add the items listed under 'to temper'...allow it to splutter.Pepper Rasam Recipe - Step3
  4. Then transfer the tempered items to the boiling rasam.Let it for a single rolling, garnish with coriander leaves and switch off.Pepper Rasam Recipe - Step4
Serve hot with steamed rice!
Pepper(Milagu) Rasam

My Notes:

Pepper(Milagu) Rasam