Milagu Rasam | Pepper Rasam
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4.9
42 reviews
Excellent
Milagu Rasam | Pepper Rasam
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Pepper Rasam also called Milagu Rasam is a variation of spicy rasam made with black pepper, tamarind, tomatoes and other spices. Good for cough and cold.
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Ingredients
For tamarind pulp
- ½ tablespoon tamarind - tightly packed
- ¼ cup warm water
To be crushed coarsely
- 2 teaspoons black peppercorns
- 1 teaspoon cumin seeds
- 4 to 5 garlic cloves - medium-sized, peeled or with their skins
Other ingredients
- 1 tablespoon sesame oil (can also use sunflower or peanut oil)
- ½ teaspoon mustard seeds
- 1 sprig curry leaves or 10 to 12 curry leaves - kept whole or chopped
- 1 pinch asafoetida (hing)
- 2 dry red chilies - crowns and seeds removed
- 2 tomatoes - small, crushed or 85 grams or ½ cup crushed or chopped tomatoes
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chilli powder or cayenne pepper - optional
- 2 cups water
- salt as required
- 1 to 2 tablespoons Coriander leaves (cilantro), chopped
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Instructions
Preparing tamarind pulp
- Soak the tamarind in warm water for 25 to 30 minutes
- Then squeeze the soaked tamarind to get the pulp. Strain and keep aside.
To make the spice mix
- Whilst the tamarind is soaking, crush coarsely black peppercorns, cumin seeds and garlic cloves (peeled or with their skins) in a mortar-pestle. You can also use a small grinder to coarsely crush these spices.
Making milagu rasam
- Heat oil in a pan or pot. Keep heat to a low. Add mustard seeds first and let them crackle.
- Then add the dry red chilies and asafoetida. Stir and saute till the red chilies change color. Do not burn them.
- Next add crushed tomatoes and curry leaves. You can also add chopped tomatoes instead of crushed tomatoes.
- Stir and sauté on low to medium-low heat till the tomatoes become pulpy and soft.
- Then add turmeric powder and red chilli powder.
- Now add the coarsely crushed mix of black pepper + cumin + garlic.
- Stir and mix well. Next add the prepared tamarind pulp. Also 2 cups water and mix again. Season with salt according to taste.
- Simmer on a low to medium heat till the raw aroma of tamarind goes away. Cook for about a total of 9 to 10 minutes.
- Cover and allow milagu rasam to stand for 5 to 7 minutes. Then lastly add the chopped coriander leaves.
- Serve the Pepper Rasam plain or accompanied with rice, sambar and a side vegetable stir fry.
Notes
- For a less spicier version, add less black pepper and red chillies.
- Instead of crushed tomatoes, you can use chopped tomatoes or pureed tomatoes.
- You can opt to skip garlic if you prefer.
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
410mg
(17%)
Potassium
300mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
918IU
(18%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
5mg
Vitamin B6
0.1mg
Vitamin C
20mg
(22%)
Vitamin E
1mg
Vitamin K
13µg
Calcium
49mg
(5%)
Vitamin B9 (Folate)
54µg
Iron
1mg
(6%)
Magnesium
25mg
Phosphorus
43mg
Zinc
0.3mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 410mg | 17% |
| Potassium | 300mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 918IU | 18% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 1mg | |
| Vitamin K | 13µg | |
| Calcium | 49mg | 5% |
| Vitamin B9 (Folate) | 54µg | |
| Iron | 1mg | 6% |
| Magnesium | 25mg | 6% |
| Phosphorus | 43mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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