Milagu rasam | Pepper rasam | a simple comfort and soothing rasam without cooked dal and tomato. Milagu rasam recipe in Tamil with full video and step by step pictures.
We South Indians make many varieties of rasam at home. Usually tomato is added in making rasam, but this pepper rasam is made without adding tomato. In our home, I make rasam on weekend only. As now it is winter, we all crave hot piping rasam to just sip as a soup. This Milagu rasam, can be served with rice or can be had as clear soup too.
The flavour of pepper and jeera added in making the fresh rasam powder, elevates the taste of the rasam. Usually, we add dal water to the rasam, but in this, we are not adding that. So we can make this Milagu rasam in a jiffy.
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Milagu rasam recipe
Milagu rasam recipe
Ingredients
- Tamarind a gooseberry sized
- ½ tbsp toor dal
- 1 tsp pepper
- 1 tsp cumin seeds
- 1 red chili
- 3 cups water
- 1 tsp ghee
- ½ tsp mustard seeds
- 2 pinches of asafoetida optional
- Salt as needed
- Curry leaves few
- ½ tsp turmeric powder
Instructions
- Soak tamarind in ½ cup hot water and extract tamarind extract using 1.5 cups of water.
- So we have now 2 cups of tamarind juice.
- In a pan dry roast toor dal, pepper, cumin seeds, and red chili.
- Once the dal turns brown, switch off the flame.
- Transfer to a plate soon and cool completely.
- Grind into a powder, this came around 4 tsp of the fresh rasam podi for pepper powder.
- In a pan add 2 cups of tamarind extract and add turmeric powder and salt.
- If adding asafoetida add it now. Usually, many elders at home, don’t add asafoetida of milagu rasam.
- Add 2-3 tsp of the ground pepper powder.
- Let this boil for 5-7 minutes. Let the raw smell of tamarind goes off.
- Add 1 cup more water to this now.
- Let this froth up, switch off the flame.
- Add few curry leaves.
- Temper mustard seeds in ghee and add them to the rasam.
- Milagu rasam is ready.
Notes
2. Instead of adding plain water after the tamarind is boiled, you can add dal water | parrupu thanni too.
3. Milagu rasam podi can be done for 2 weeks and stored in an airtight box.
- Soak tamarind in ½ cup hot water and extract tamarind extract using 1.5 cups of water.
- So we have now 2 cups of tamarind juice.
- In a pan dry roast toor dal, pepper, cumin seeds, and red chili.
- Once the dal turns brown, switch off the flame.
- Transfer to a plate soon and cool completely.
- Grind into a powder, this came around 4 tsp of the fresh rasam podi for pepper powder.
- In a pan add 2 cups of tamarind extract and add turmeric powder and salt.
- If adding asafoetida add it now. Usually, many elders at home, don’t add asafoetida of milagu rasam.
- Add the ground powder, around 2-3 tsp is fine for this quantity.
- Let this boil for 5-7 minutes. Let the raw smell of tamarind goes off.
- Add 1 cup more water to this now.
- Let this froth up, switch off the flame.
- Add few curry leaves.
- Temper mustard seeds in ghee and add it to the rasam.
- Milagu rasam is ready.
- You can add a tiny piece of jaggery in the end to balance the spices.
- Instead of adding plain water after the tamarind is boiled, you can add dal water | parrupu thanni too.
- Milagu rasam podi can be done for 2 weeks and stored in an airtight box.
