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Milagu Rasam Recipe – Pepper Rasam

Milagu Rasam or Pepper Rasam for cold and cough.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine South Indian
Servings 2 cups


  • 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.