Go Back
+ servings
Milagu rasam
Print Recipe
No ratings yet

Milagu rasam recipe

Easy and simple to make pepper rasam, Rasam without tomato.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Jeyashri suresh


  • 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


  • 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.



You can add a tiny piece of jaggery in the end to balance the spices.
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.