Pepper rasam is made without adding any paruppu. My mom calls it as “Gotu Rasam”. You can drink this rasam as such like soup when you have a sore throat. The pepper and garlic flavor in the rasam will soothe your throat and makes you feel better. Here is my version of preparing Milagu Rasam as shared by my mom to me.
Link to other rasam variety: Paruppu Rasam
Prep Time: 5 mins | Cook time: 10 mins | Serves: 2
Tomato – 1
Garlic – 10 cloves
Pepper Powder – 1 tbsp
Jeera Powder – 1 tsp
Turmeric Powder – 1 tsp
Tamarind – small gooseberry size
Asafoetida – a pinch
Salt – as needed
Chopped coriander leaves – 1 tbsp
Ghee – 1 tbsp
Mustard Seeds – 1 tsp
Jeera – 1 tsp
Curry Leaves – 1 sprig
- Peel the garlic, roughly chop tomatoes and keep it aside. Soak tamarind in hot water and extract its juice to half cup.
- Heat ghee in a sauce pan and add the items listed under “To Temper”.
- Once mustard and jeera splutter add the peeled garlic and fry until golden color.
- Then, add the tomatoes and saute until mushy. Add the tamarind extract and boil it until raw smells goes away.
- Now add 1.5 cups of water, salt, turmeric, jeera powder, pepper powder and boil it for 5 mins or until its frothy.
- Add the chopped coriander leaves and keep the rasam closed. Serve it hot with Ghee drizzled on top.
I served this rasam with steamed rice and cauliflower pepper fry for lunch and had the same rasam as soup for dinner.
- In order to peel garlic quickly, you can cut the tail end of the garlic and keep it in microwave for 10 to 15 seconds. The garlic comes out of the skin so easily. Use this method when you are in a hurry as this make the garlic soft and tender.