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Pepper rasam recipes in tamil / Milagu Rasam / மிளகு ரசம்

219 views · Published 8 March 2018 · 5:23 · Indexed 2 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Tamarind — 1 small amla-sized ball (about 15 grams)
• Garlic cloves — 7 to 8 cloves, lightly crushed
• Black peppercorns — 2 teaspoons
• Cumin seeds (jeera) — 2 teaspoons
• Dried red chillies — 2
• Mustard seeds — 1/2 teaspoon
• Curry leaves — 1 sprig (about 10 to 12 leaves)
• Fresh coriander leaves — 2 tablespoons, finely chopped
• Turmeric powder — 1/4 teaspoon
• Salt — to taste
• Oil (sesame or coconut oil preferred) — 2 teaspoons
• Water — 3 cups

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METHOD
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1. Soak the tamarind in half a cup of warm water for 10 minutes. Once softened, squeeze it well with your fingers to extract all the juice. Strain the tamarind water through a fine sieve into a bowl and discard the fibrous pulp. Set the tamarind extract aside.

2. In a small dry pan over medium heat, lightly dry roast the black peppercorns and cumin seeds for about 1 minute until fragrant. Do not let them burn. Remove from heat and allow to cool for 2 minutes. Then coarsely crush them together using a mortar and pestle or a small mixer jar. This freshly crushed mixture is the heart of the rasam.

3. Heat oil in a medium-sized kadai or saucepan over medium flame. Once the oil is hot, add the mustard seeds and let them splutter completely. Then add the dried red chillies, curry leaves, and lightly crushed garlic cloves. Sauté for about 1 to 2 minutes until the garlic turns light golden and aromatic.

4. Pour the tamarind extract into the kadai. Add 2 and a half cups of water, turmeric powder, and salt to taste. Stir everything together well and bring it to a gentle boil over medium heat. Let it boil for about 5 minutes so the raw tamarind smell cooks off completely.

5. Add the freshly crushed pepper and cumin powder into the boiling rasam. Stir well and let it simmer on low to medium heat for another 5 to 7 minutes. You will notice the rasam becomes frothy and aromatic — this is the sign it is ready. Do not over-boil after this stage as the pepper's sharpness can mellow too much.

6. Turn off the flame and garnish generously with freshly chopped coriander leaves. Give it a final stir. Your hot, comforting Milagu Rasam is ready to serve. Serve it piping hot with steamed white rice and a small spoon of ghee on top, or enjoy it as a warm soup on its own.

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TIPS
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✔ Always use freshly crushed black pepper and cumin instead of store-bought rasam powder — the freshly released oils give the rasam a much stronger, more authentic flavour and aroma.
✔ Small Indian garlic cloves (country garlic) work best for Milagu Rasam as they have a more pungent and earthy flavour compared to large garlic cloves — do not skip or reduce the garlic as it is key to this recipe.
✔ For the best results, use sesame oil (nallennai) for the tempering — it adds a distinct nutty depth that is characteristic of authentic Tamil Nadu rasam and makes a noticeable difference in overall taste.

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