PEPPER RASAM

 

 

Course : lunch

Cuisine : Indian

Author : Nivetha Jagadeesh

 

INTRODUCTION ABOUT MILAGU OR PEPPER RASAM:

 

Rasam is a solace food and I make it pretty frequently. this formula is one of those plans that is brilliant for cold and hack. The formula doesn't utilize rasam powder. All you need are some Indian spices and flavors in your kitchen. I have added garlic in rasam as I feel it gives a decent character, however you can skip garlic assuming you need.

 

This rasam is a superb solution for hack and cold. In the winters, at whatever point we have cold, I frequently wind up making assortments of rasam. This pepper rasam turns out to be one of them

 

can be had plain as a tidbit drink or even presented with rice, sambar and a side vegetable dish like poriyal (sautéed veggies with coconut).

 

Pepper Rasam is generally ready in all South Indian homes. It tastes extraordinary with hot steamed rice and a tsp of ghee. It is ready with cumin seeds, pepper and garlic. It is likewise extremely consoling and viable when taken during fever or cold. Today we will figure out how to plan Pepper rasam with garlic following our simple formula.

In this receipe we should adding the flavours like jeera seeds , whole peppers , hing , fenugreek seeds, curry leaves and coriander seeds . milagu rasam goes well for cough and cold . coriander seeds gives a kalyana rasam taste  

 Lets gets started our receipe.

 

milagu rasam

INGREDIENTS FOR MAKING MILAGU RASAM:

 

Oil – 2 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Curry leaves – few

Coriander leaves – few

Hing – 1 pinch

Whole black pepper / milagu – 3  to 4 tsp

Jeera seeds / jeeragam – 2 tsp

Garlic – 2 tsp

Red chilli – 3

Tomato – 3

Tamarind – 1  small piece

Daniya seeds / coriander seeds – 1 tsp

 

INSTRUCTIONS FOR MAKING MILAGU RASAM:

• Wash and soak tamarind in a clean bowl for about 15 to 20 minutes.
• Meanwhile, in a mixie blender add whole pepper , cumin seeds , garlic, red chilli, coriander seeds and grind it to a coarse powder.
• After 15 to 20 minutes extract the tamarind and filter the juice . keep it aside.
• Heat oil in a pan , once it gets heated add in mustard seeds , fenugreek seeds, curry leaves , hing.
• Once it gets crackle add in coarse powder and mix everything for about 5 minutes.
• After that add in finely chopped tomatoes and saute well for 2 minutes.
• Then add in tamarind juice and require water and salt.
• Make sure you should not boil the rasam.
• Once rasam gets done garnish with some coriander leaves and turn off the flame.

 

ALTERATION OF PEPPER RASAM:

 

• It goes well with perfect potato fry or poriyal receipes.
• Make sure you should not over boil the rasam.
• Adjust your spices asper your taste.
• It you want to add pepper you can also add it to get spicyness.
• Kootu receipes also makes a perfect match for pepper rasam or milagu rasam.
• Papads also makes a match.
• If you don’t like garlic flavour you can skip this