Wednesday, May 29, 2013

Pepper Rasam/Milagu Rasam

Sorry for the long gap and silence....I had been spending my time with my beautiful family and enjoyed each and every moment being with them..My gals had vacation for more than a month .Our vacation was filled with more short trips..We had many functions and I was held tight with all the responsibilities..

And it is fun to spend time with 2 growing gals at home ..And I could feel they had grown beautifully that they are able to share my work.It was so good to play with them..When I watch my daughters playing together I feel so bad that I don’t have any sister...And so in the advent of short trips,gals at home I completely had no time at posting the dishes even though I made delicious dishes the whole month..

Back with a bang..let me start with a simple rasam..

After many trips my family wanted to have something light and a homemade food. So whenever I feel lazy to cook I make rasam and have it with pappad/Omelette.It tastes so heavenly to have homemade rasam after continous trips accompanied with outside food..

Make this pepper rasam either have it with hot cooked rice or as a soup on a cold day..



Coarsely crush dry red chilli,garlic pods and pepper.Don't powder it too much.Garlic should be crushed with the skin.
Soak the tamarind in a cup of water for 10 minutes and just mix it with water and make tamarind water
Heat oil/ghee in a pan.Then add items mentioned in "To Temper".Then add half of the portion of the coarsely crushed  powder(garlic+chilli+pepper).Reserve the remaining to be added when switching off the flame.
Saute it finely.Don't burn it.

Then add tamarind water,salt.Allow it to boil in low flame.When it boils add the remaining crushed powder,mix well and switch off the flame.
Serve it hot with cooked rice or directly drink it as pepper soup.
Rasam rice with a pappad is a heavenly combination.
  • A small piece of Jaggery can be added if u want a sweet cum hot taste.
  • Garlic is optional.
  • For tempering a tsp of urad dhal can also be added.
  • It can be garnished with chopped coriander leaves.
  • Instead of fresh tamarind ,tamarind paste can also be added.
  • U can reduce the chilli numbers and can increase the pepper quantity .
  • When u soak tamarind add little amount of salt to enhance the rasam taste.
  • Use only unpeeled garlic for crushing.


  1. This recipe also I have tried so many times. Such an easy and yummy rasam to make. My kids love this. Tastes great with some potato roast.

  2. Wonderful recipe.
    Excellent tips!
    Thank you!