Thursday, February 21, 2013

Spicy Pepper Rasam | Milagu Rasam

 A perfect meal always ends with rasam.  Rasam plays a vital role in our south-indian meal. First part it helps in digesting the food easier and next, the spicy masalas helps to cure sore throat. I generally prefer having rasam whenever I feel sick.  Usually there are different varieties of rasam and one of my own favourite is “Edicha pepper rasam” which is awesome when u ve a bad throat.  This can be taken along with rice as a simple and yet spicy dish for lunch. 


1 Lemon-sized ball of tamarind
1 tsp pepper
1 tsp cumin seeds
½ tsp mustard seeds
1-2 Red chillies (adjust to taste)
Curry leaves
Coriander leaves
1-2 tsp Oil

How I made it

  • In a mortar-pestle add the pepper corns and cumin seeds. Crush it coarsely. Or grind in a blender using the pulse button.
  • Soak the tamarind in a cup of water (500ml) . Extract the juice and discard the pulp of it 
  • Add salt, pepper-cumin mixture to the diluted tamarind water. Keep aside.
  • In a sauce pan add oil followed by mustard seeds. Once it crackles add the red chillies and curry leaves. Make sure not to burn the chillies dark.
  • Now add the diluted tamarind water content to the hot oil. Care should be taken. It’s better to simmer the stove at this time.
  • As soon as it starts to boil switch –off the stove and garnish with coriander leaves.


  1. Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.
  2. Adding cooked and mashed toor dal to the rasam is optional.