Milagu Rasam recipe | How to make Milagu rasam | Pepper Jeera rasam recipe | மிளகு ரசம் | How to make rasam
Simple beginner level south Indian rasam made with black pepper and cumin seeds. Pepper Rasam is very commonly prepared in most South Indian homes. Its usually enjoyed with piping hot steamed rice and dry curry. This rasam is primarily made with fresh ground black peppercorns, cumin seeds & garlic which helps in alleviating symptoms of common cold, fever and cough. Lets learn to make this simple rasam.
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Milagu Rasam | How to make rasam | Pepper Rasam | மிளகு ரசம்
Simple beginner level south Indian rasam made with black pepper and cumin seeds. Pepper Rasam is very commonly prepared in most South Indian homes. Its usually enjoyed with piping hot steamed rice and dry curry. This rasam is primarily made with fresh ground black peppercorns, cumin seeds & garlic which helps in alleviating symptoms of common cold, fever and cough. Lets learn to make this simple rasam.
Servings: 4
Ingredients
To grind
- 1 tsp Black Peppercorns
- 1 tsp Cumin seeds
- 1/2 tsp Coriander seeds
To soak
- 1 lime size Tamarind
- 1/2 cup water
To temper
- 2 tsp Oil
- 1/4 tsp Ghee
- 2 small Dry Red Chili
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Cumin seeds
- 1 sprig Curry leaves
To boil
- 3 small Tomato rip and juicy
- 10 cloves Garlic crushed
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 1.5 tsp Salt
- 1 pinch Sugar
- 2 tbsp Coriander leaves
- 1 sprig Curry leaves
- 2 cups Water
Instructions
To soak
- Soak lime size tamarind in water for 10 minutes. Squeeze out the pulp and set aside. To soften quickly, microwave for 30 seconds.
To grind
- Coarse grind black pepper , cumin and coriander seeds using a mortar and pestle or run in a mixer jar using pulse option.
Prep
- Crush fresh garlic and set aside.
- Take a bowl, add tamarind pulp along with tomatoes, Crush using your hand until it becomes mushy.
- Add crushed garlic along with turmeric powder, asafoetida, salt and sugar.
- Dilute the consistency adding 2 cups of water.
- Set this aside.
To temper and cook
- Heat oil and ghee in a pan.
- Temper with mustard seeds, fenugreek, dry red chili, cumin and curry leaves.
- Immediately add the tamarind mixture that was set aside.
- Bring it to a rolling boil, add coriander and curry leaves.
- Boil for 2 to 3 minutes and turn off the heat.
- Simple, healthy Milagu rasam is ready to be served.
- Serve it with hot steamed rice and curry!
Video
Instructions
To soak
-
Soak lime size tamarind in water for 10 minutes. Squeeze out the pulp and set aside. To soften quickly, microwave for 30 seconds.
To grind
-
Coarse grind black pepper , cumin and coriander seeds using a mortar and pestle or run in a mixer jar using pulse option.
Prep
-
Crush fresh garlic and set aside.
-
Take a bowl, add tamarind pulp along with tomatoes, Crush using your hand until it becomes mushy.
-
Add crushed garlic along with turmeric powder, asafoetida, salt and sugar.
-
Dilute the consistency adding 2 cups of water.
-
Set this aside.
To temper and cook
-
Heat oil and ghee in a pan.
-
Temper with mustard seeds, fenugreek, dry red chili, cumin and curry leaves.
-
Immediately add the tamarind mixture that was set aside.
-
Bring it to a rolling boil, add coriander and curry leaves.
-
Boil for 2 to 3 minutes and turn off the heat.
-
Simple, healthy Milagu rasam is ready to be served.
-
Serve it with hot steamed rice and curry!
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