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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.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Calories
82
kcal
Author
Sujatha Muralidhar
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:
82
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
1
g
|
Sodium:
400
mg
|
Potassium:
252
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
220
IU
|
Vitamin C:
8.3
mg
|
Calcium:
31
mg
|
Iron:
1.9
mg