0 from 42 votes
Milagu Rasam | Pepper Rasam
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3
Calories: 84 kcal
Course:
Side Dish , Appetizer
Cuisine:
Indian
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
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.
Cup of Yum
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
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
% 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.