Milagu Rasam Recipe – Pepper Rasam | Quick South Indian Rasam Recipes

Milagu rasam with step by step photos. Milagu rasam (pepper rasam) is my favorite to eat during lunch especially during cold season. I had been making this rasam as a home remedy, almost daily for the past 15 days or so to combat my son’s cold and sore throat due to coughing.

It really works wonders if you have a bad cough. More than having it with rice, I love to sip it directly from a mug and that too piping hot.

Many have different ways of doing this rasam as the recipe differs from region to region. In my home, we do not add tamarind, dal, rasam powder to make this as we usually do for making rasam.

The reason is, according to Ayurveda, black pepper corn (milagu) as in itself is a heat inducing substance to our body and so is tamarind. So we do not use both equally in this rasam.

As we do not use dal, there is no body to the rasam to make it thicker, so it’s more watery like a thin clear soup.

I also recommend using ghee (clarified butter) for tempering the rasam, especially if you are going to drink it for cold and making it for your kids.

Unlike Pepper, ghee cools down your body and balances the heat from the pepper, heals your throat and stomach from the ulcers that might have formed due to coughing.

So both pepper and ghee together will work magic when had as it is meant to be. You can also mix in a few drops of ghee before you drink or add a dash of ghee to hot rice before serving with rasam.

How to make Milagu Rasam:

1. Heat a pan and dry roast black pepper corns and cumin seeds, till the aroma arises. Let it cool. Transfer to a mixie jar and grind it to a coarse powder.

2. Chop the tomato finely. Add it to 2 cups of water and mash it well with your hands. You can also grind the tomato in a mixie jar and add it to water.

3. Heat a pan with ghee. Add mustard seeds and when it splutters, add asafetida, crushed garlic, curry leaves, 1/2 tsp of the ground pepper-cumin powder and roast for 10 seconds.

4. Now add the pulpy tomato water, turmeric powder, salt. Mix well and let it come to a boil.

5. Add remaining pepper-cumin powder and let it boil for 4-5 minutes over medium flame. Rasam will get reduced slightly by this time.

6. Milagu rasam is ready. Transfer to a serving bowl. Drop few drops of ghee if preferred. Keep the bowl tightly closed with a lid for 3 to 4 mins.

Serve piping hot with rice with any curry of your choice or just pour into a mug and sip it.

Milagu Rasam Recipe details below:

Milagu Rasam Recipe – Pepper Rasam

Radhika

Milagu Rasam or Pepper Rasam for cold and cough.

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Soup

Cuisine South Indian

Servings 2 cups

Ingredients

  

• Tomato – 1
• Garlic – 2 pods
• Turmeric powder – 1/2 tsp
• Asafetida - 1 pinch
• Mustard seeds – 1 tsp
• Curry leaves – 1 sprig
• Black pepper corns – 3 tsp
• Cumin seeds – 2 tsp
• Salt – to taste
• Oil or ghee – 2 tsp

Instructions

 

• Heat a pan and dry roast black pepper corns and cumin seeds, till the aroma arises. Let it cool.
• Transfer to a mixie jar and grind it to a coarse powder. You can also use your mortar and pestle.
• Chop the tomato finely. Add it to 2 cups of water and mash it well with your hands. You can also grind the tomato in a mixie jar and add it to water.
• Crush the garlic pods with a pestle and keep aside.
• Heat a pan with oil or ghee. Add mustard seeds and when it splutters, add asafetida, crushed garlic, curry leaves, 1/2 tsp of the ground pepper-cumin powder and roast for 10 seconds.
• Add the pulpy tomato water, turmeric powder, salt. Mix well and let it come to a boil.
• Add the remaining pepper-cumin powder and let it boil for a 4-5 minutes over medium flame. The rasam will get reduced slightly by this time.
• Milagu rasam is ready. Transfer to a serving bowl.
• Drop few drops of ghee if preferred on top. Keep the bowl tightly closed with a lid for 3 to 4 mins.
• Serve piping hot with rice with any curry of your choice or just pour into a mug and sip it straight.

Notes

Do not boil the rasam any longer than 5 minutes. The more the rasam cooks, the more rancid it will taste.

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