pepper rasam recipe, how to make pepper rasam or milagu rasam
pepper rasam recipe with step by step photos – pepper rasam or milagu rasam is a variation of rasam made with black pepper, tamarind, tomatoes and other spices.
rasam is a comfort food and i make it pretty often. this recipe is one of those recipes that is excellent for cold and cough. the recipe does not make use of rasam powder. all you need are some indian herbs and spices in your kitchen. i have added garlic in rasam as i feel it gives a good flavor, though you can skip garlic if you want. another similar recipe is this pepper cumin rasam which is also good for cough and cold.
you can serve pepper rasam with rice or have it as a soup or an appetizer.
milagu rasam or pepper rasam recipe below:
how to make milagu rasam or pepper rasam recipe:
1. take ½ tablespoon tightly packed tamarind.
2. soak the tamarind in ¼ cup warm water for 25 to 30 minutes.
3. once the tamarind has soaked, squeeze the soaked tamarind to get the pulp. strain and keep aside.
4. whilst the tamarind is soaking, take 2 teaspoons black pepper, 1 teaspoon cumin seeds and 4 to 5 medium garlic (peeled or with their skins) in a mortar.
5. with a pestle coarsely crush these spices. keep aside. you can also use a small grinder to coarsely crush these spices.
6. heat 1 tablespoon oil in a pan or pot. lower the flame and then add ½ teaspoon mustard seeds first and let them crackle.
7. then add 2 dry red chilies and a generous pinch of asafoetida. stir and saute till the red chilies change color. do not burn them.
8. add 2 small tomatoes which have been crushed (about ½ cup crushed tomatoes) and 10 to 12 curry leaves. instead of crushed tomatoes, you can also add ½ cup chopped tomatoes.
9. stir and saute till the tomatoes become pulpy and soft.
10. then add ¼ tsp turmeric powder ½ tsp red chilli powder. red chilli powder is optional.
11. now add the coarsely crushed mix of black pepper + cumin + garlic.
12. stir and mix well.
13. then add tamarind pulp.
14. add 2 cups water and mix again.
15. season with salt.
16. simmer on a low to medium flame till the raw aroma of tamarind goes away. cook for about 9 to 10 minutes.
17. cover and allow to stand for 5 to 7 minutes. then lastly add 1 tablespoon chopped coriander leaves.
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