Milagu rasam/pepper rasam is a south-indian style soup, made with tamarind and tomatoes and spiced with pepper & cumin.
Rasam, a south-indian style soup made using tamarind/tomato as the base. It is spiced with jeera/milagu/coriander seeds and finished with dal water/plain water.
Though the basic ingredients are tamarind and tomatoes, there is a lot of rasam variety with these 2 base ingredients.
Some rasam recipes using the base ingredients
Some exotic rasam recipes
I make rasam almost every day, yes, my lil one survives on rasam. He prefers rasam more than sambar, more than dal. So, to keep him happy at the dining table, rasam is a must in our menu.
Rasam for many south-indians is soulfood. A well mashed rice, with dollop of ghee and few ladles of hot rasam is magic in a bowl, heaven on your plate. After few spoons, your sinuses starts clearing and the warmth you feel in your whole body is an experience.
Today’s recipe, milagu rasam is a tamarind based rasam, boiled with spices and finished with water. During cold/flu reason, this rasam happens in many south-indian house-hold. The mixture of pepper and jeera along with garlic gives a calming feel.
This milagu rasam recipe is quite popular amongst my friends. I have made it quite a few times and both the kids enjoy it with rice. It tastes delicious when served hot. Enjoy it with steaming hot rice with a dollop of ghee.
Jeera Milagu rasam/Pepper rasam
- 23 grams tamarind or a small marble tamarind
- 1 no medium-sized tomato
- 2 cloves garlic
- 1 no green chili
- few coriander leaves
- ¾ tsp salt or to taste
- 1 tsp oil/ ghee
- ¼ tsp mustard seeds /kadugu
- ¼ tsp cumin seeds/ jeera
- ⅛ tsp hing /asafoetida
- 1 tsp black peppercorns
- 1 tsp jeera /cumin seeds
- 1 tsp corinader seeds
- Soak tamarind in water for 30 minutes or you can soak it in warm water for 15 minutes. Extract around 3 cups of tamarind water, about 750 ml
- Take the ingredients given under To Grind , in a mixer or use a mortar-pestle to grind to a coarse powder. This is our rasam powder
- Take tomato, garlic, ginger, garlic,green chili,coriander into a mixer of chopper and grind it coarsely. You can use mortar and pestle too, if you are comfortable. Few mint leaves can also be added for flavor
- Take the tamarind water in a heavy bottom pan/eeya chombu/tin vessel, add turmeric powder, hing and the ground tomato mixture
- Add the freshly made rasam powder and salt to this and let it come to a boil. Once the rawness of the rasam powder disappears, which will take around 10-12 minutes, add 1/2 cup of water to the rasam.
- Let the rasam froth well. Take it off the stove. Now let us do the tadka, in a tadka pan, heat oil/ghee, splutter mustard seeds, cumin and curry leaves. Pour this sizzling tadka over the rasam.
- Garnish the rasam with fresh coriander leaves and serve it warm with rice.
- I use datar brand tamarind for my cooking. The amount of tamarind given above is according to our liking of tartness. So use tamarind according to your brand and taste.
- You can also add 3-4 pounded peppercons to the tadka, it adds a nice flavor to the rasam.
- Add few mint leaves while grinding the tomatoes or add it finally with coriander leaves for a fresh minty aroma.
Check out what my BM buddies are doing here.