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Home » Indian side dish recipes

Pepper Rasam recipe

Updated: April 19, 2022 / Posted: August 11, 2017 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

Pepper rasam otherwise also called Milagu rasam in Tamil. A simple, everyday recipe of Tamil cuisine. Made with black peppers and garlic which is believed to have tones of medicinal values. 

Pepper rasam otherwise also called as Milagu rasam in Tamil. A simple, everyday recipe of Tamil cuisine.

Tamil cuisines are of a four-course meal. We eat a portion of rice with dal, followed by sambar. Then rasam will be served and after curd will be served for the rice.

Pepper rasam is very delicious and is best suited to be served on rainy days.

I sip warm pepper rasam every sip makes me feel comfortable and cozy.

Every family has their own rasam recipe, and I'm sharing my family's recipe here with a small change. Generally, we chop the tomatoes and mash them with the hand while making rasam.

But the tomatoes we get here are not like the Indian country tomatoes. Plum tomatoes have thicker flesh and do not blend like the Indian tomatoes. So I grind them along with spices, which is also easier for preparation any Indian side dish recipes.

If you are searching for other rasam recipes, you may also check:
Authentic rasam
Pineapple rasam
tomato rasam

South Indian pepper rasam, a warm South Indian soup for rice.

Grinding the tomatoes will not change the taste of pepper rasam.

If you are using Roma tomatoes or any other soft pulpy varieties, you may mash them. Add it along with tamarind extract.

Regarding the asafoetida, I always use a solid one. As I feel the asafoetida powder's flavor and taste does not last long.

Pro tips for pepper rasam:

  • Pepper and garlic are the main ingredients in this recipe.
  • The taste of the rasam solely depends on the tamarind.
  • There are many varieties of Tamarind available in the market, and also varies with their sourness. Adjust the sourness with water and salt. If the tamarind is sour add necessary water and little more salt to balance it.
  • Generally, tomatoes will be chopped and added to rasam. But the plum tomatoes are harder to get cooked and will not get blended to rasam. So I use to grind them while making.
  • I have added a small tiny bit of asafoetida. If you are using powdered asafoetida, you may substitute with half a teaspoon into this recipe.

How to make Pepper Rasam:

Soak a small lemon sized tamarind in water for about half an hour. Squeeze the pulp and extract. Keep it aside.

In a mixer jar, 3 teaspoons of add black pepper, 1 teaspoon of cumin seeds, 2-3 garlic cloves, tomatoes. And grind them coarsely, keep it aside.

grinding pepper, garlic and cumin seeds

Heat a teaspoon of cooking oil in a pan. Add mustard seeds followed by urad dal. And then add asafoetida. Allow mustard seeds to splutter.

preparing for seasoning with mustard, urad dal and asafoetida

Now add the ground mixture to the pan and saute for a minute until the mixture becomes thick.

Sauteing the ground mixture in oil

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.

keep the rasam mixture over stove top

Add turmeric powder and bring the mixture to boil.

adding turmeric powder

Add chopped coriander leaves. When you start seeing bubbles on the surface. Switch off the flame and cover it with the lid.

adding coriander leaves

Serve pepper rasam with white rice along with Chettinad shrimp masala or Madurai chicken curry or Egg thokku.

Serve pepper rasam for the lunch.

If you are looking for other pepper recipes,

  • Mushroom pepper fry
  • Garlic pepper shrimp
  • Pepper milk
  • Indian side dish recipes
pepper-rasam-p (1)

Pepper rasam

Pepper rasam otherwise also called as Milagu rasam in tamil. A simple, every day recipe of Tamil cuisine. Made with black peppers and garlic which are proven to have tones of medicinal values.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 82kcal

Ingredients

For prepping

  • 1 lime sized tamarind about 1.5 inches in diameter
  • 3 cups water
  • 3 teaspoon whole black pepper
  • 1 teaspoon cumin seeds
  • 4 cloves garlic
  • 1 tomato ripen

For making

  • 1 teaspoon vegetable oil
  • ½ teaspoon black mustard seeds
  • ½ teaspoon urad dal /skinless black gram
  • 1 pinch asafoetida
  • 1 teaspoon salt or as required
  • ¼ teaspoon turmeric powder
  • 2 tablespoon coriander leaves /cilatro-chopped

Instructions

For prepping

  • Soak a small lime sized tamarind(about 1.5 inch in diameter) in water for about half an hour.
  • Squeeze the pulp and extract the juice. Set aside the tamarind extract, and discard the impurities. And set aside.
  • In a blender, add black pepper, cumin seeds, garlic cloves, tomato. And grind them coarsely, keep it aside.

For making

  • Over medium heat, place a pan. And add vegetable oil, black mustard seeds, urad dal, and asafoetida.
  • Allow the mustard seeds to splutter.
  • Now add the ground mixture to the pan and saute for a minute until the mixture becomes thick.
  • Add tamarind extract, salt, turmeric powder, chopped coriander leaves. And bring it to boil.
  • When you start seeing bubbles and frothy on the top. Switch off the heat and cover it with the lid.
  • Serve pepper rasam with white rice.

Nutrition

Calories: 82kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Sodium: 400mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 8.3mg | Calcium: 31mg | Iron: 1.9mg
Course Side Dish
Cuisine Indian
Keyword pepper rasam
Author Sujatha Muralidhar

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Pepper rasam otherwise also called as Milagu rasam in tamil. A simple, every day recipe of Tamil cuisine. Made with black peppers and garlic which is believed to have tones of medicinal values.

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Comments

  1. Anonymous

    August 15, 2019 at 10:52 pm

    This pepper rasam, turned out nice and rich. My husband loved this, your recipes comes handy when I cannot reach my mom.

    Reply

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Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

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