Milagu Rasam Recipe – Pepper Rasam
Milagu Rasam or Pepper Rasam for cold and cough.
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
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.
Do not boil the rasam any longer than 5 minutes. The more the rasam cooks, the more rancid it will taste.