Pepper Rasam recipe | Tomato pepper rasam | Milagu rasam | Menasina saaru recipe

Pepper Rasam | Milagu rasam Recipe | Instant tomato pepper rasam | Menasina Saaru


Pepper Rasam recipe | Milagu Rasam Recipe | Menasina saaru | Instant Tomato Pepper Rasam | Dhideer Rasam | Gala Gala Rasam with detailed step by step procedure.

This Pepper Rasam is also known as "Milagu Rasam" in Tamil. This milagu rasam is soothing to treat cold, and cough. It is also good and comforting for sore throat and fever, as the nice aroma and tangy, spicy flavor give a healthy feeling driving away tiresomeness and body pain.

In colloquial Tamil, it is known as "Kalakala/Galalala Rasam" or "Dhideer Rasam". So dhideer means instant in Tamil. Pepper Rasam is usually served along with rice and goes well with a side dish like vegetable kootu or any vegetable fried curry.

Pepper Rasam contains tamarind that is rich in dietary fiber or non-starch polysaccharides such as mucilage, pectin, hemicellulose, and tannin. It eases bowel movement. Now, let's get into this recipe!

Recipe: Pepper Rasam | Milagu rasam | Tomato pepper rasam | Menasina saaru recipe.


Serves - 4
Cuisine - Indian
Region - Tamil Nadu
Course - Soup/Main
Prep time - 15 mins | Cook time - 15 mins | Total time - 30 mins.
Diet - Vegetarian | Vegan
Author - Revathy & Pavithra

Pepper rasam ingredients:

To ground coarsely:

1. Black Pepper - 1/2 Tablespoon.
2. Cumin - 1/ 2 Tablespoon.
3. Dry Red chili - 1
4. Toor dal - 1 tbsp
5. Coriander seeds - 2 tsp

To soak:

1. Seedless tamarind - 1/2 Tablespoon.
2. Warm water - 1/2 cup. (to soak the tamarind).

Other ingredients:

1. Tomatoes - 2 (finely chopped).
2. Coriander leaves - A few.
3. Water - 1 to 1.25 cups.
4. Salt - 1 tsp / As per taste.
         
To temper:

1. Mustard seeds - 1 tsp.
2. Curry leaves - 10 to 12 leaves finely chopped.
3. Turmeric powder - 1/2 tsp.
4. Ghee - 1 tbsp.
5. Asafoetida - A generous pinch.
6. Dry red chili - 1

Preparation before starting the procedure:

1. Dry grind the ingredients mentioned under "To grind" and keep it ready.

2. Take a small bowl of warm water and put tamarind pulp. Let is soak for 10 to 12 minutes and extract the tamarind juice. Keep it aside.

How to make pepper rasam recipe:


1. Take a saucepan and heat it on a medium flame. Pour ghee and temper mustard seeds, allow it to crackle, tear and throw in curry leaves, a pinch of asafoetida, red chili, and finally chopped tomatoes. Saute till the tomatoes become soft.

2. Add half teaspoon turmeric powder.

3. Add pepper rasam powder (Refer To grind). Stir it well.

4. Then add the tamarind extract.

5. Add the required quantity of salt.

6. Simmer the stove for 10 to 12 minutes. Wait till the frothy Rasam slowly raises to the brim of the pan. The nice aroma of the Pepper Rasam will fill your nostrils and a spicy Rasam is ready to taste!

 7. Finally, garnish the pepper rasam with a generous amount of cilantro/coriander leaves.

Do check out my other rasam varieties: (Clickable recipe links are given below).






South Indian poriyal/pachadi/stir fry recipes:






Do try this Pepper Rasam recipe | Milagu rasam Recipe | Tomato pepper rasam | Menasina saaru recipe and let me know how it turns up. Express your thoughts in the comment section below, I can't wait to hear from you.

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Learn how to make Pepper Rasam recipe | Milagu rasam Recipe | Tomato pepper rasam | Menasina saaru recipe.


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