This Tamil style Pepper Rasam is not just a staple recipe but also has digestive and immune boosting properties. For this Rasam, we do not need Dal or Rasam powder. It is an easy recipe with south Indian staples.
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Rasam
is an everyday staple dish in so many south Indian homes. While Kerala, Karnataka and Andhra all have their own versions, Tamil Nadu, in specific, has a variety. We have a Rasam for any time and every time.
Naturally, we have so many variations and methods too. From Pacha Puli Rasam to Pineapple, you name it and we can make Rasam out of it.
Think of this as a thin soup made the Indian way. Perhaps, broth is a better word?
Generally, we serve this mid meal. Think Indian style palate cleanser. Or something to help digest a heavy meal. A regular south Indian lunch has three main courses. It begins with some rice and sambar or Kuzhambu.
The second or middle course is Rasam and rice. We enjoy this combination with some Poriyal and Appalam.
How to make Rasam?
No matter what variety you are making, here are the building blocks for a good Rasam.
- Some souring agent – this is the base. We use either tamarind or tomatoes. Occasionally, we also make something like this Lemon Rasam where lemons are for sour taste and lentil stock becomes the base.
- Whole black pepper corns, cumin seeds, coriander seeds are the three main spices we use. We either make a spice mix called Rasam Powder or add them as they are. These spices are non negotiable.
- Lentil stock and lentils – or Paruppu Kattu and vendha Paruppu in Tamil. Not all varieties uses lentils. Toor dal is the most commonly used variety.
- Curry leaves, chopped coriander and a tempering step where we crackle mustard and cumin seeds in ghee or oil.
Vegan Rasam
This recipe is vegan friendly. All you need to do is replace the ghee with sesame oil.
Since we use a lot of black pepper here, we use Ghee to mellow down the heat. The right vegan alternative here is sesame oil.
Milagu Rasam is
- light, comforting and soothing on the tummy. It is what I drown myself in when I have a cold or fever.
- Perhaps the ultimate Tamil style comfort food. This recipe does not use Rasam Powder or cooked lentils. It comes together in 20 minutes.
- ideal for winters and rainy weathers.
- also batch cooking and freezer friendly.
Variations
- Make it richer by adding cooked Toor Dal to it. You need 1/4 cup cooked Toor Dal for this recipe.
- You can make it a tad less tangier by replacing half the tamarind concentrate here with lentil stock or Dal water.
- Tomatoes – you can replace the fresh tomatoes here with 2 tbsp tomato paste. You can skip the tomatoes entirely too but will have to adjust the quantity of tamarind you use. You will need 1 cup more tamarind extract.
- If you want a no onion no garlic version, simply skip the garlic in this recipe.
Milagu Jeeraga Rasam
is another widely loved variation. Here, the highlight is the generous use of cumin seeds. This is what makes it different from Milagu Rasam. Both use similar ingredients but the proportions make a huge difference in the taste.
Milagu Rasam is peppery and hot while Jeeraga Rasam is more earthy, milder and less pungent.
Serving suggestions
- Enjoy this as a light soup with some toasted bread or roasted chickpeas on the side.
- Serve this as a part of a larger meal alongside some rice, Thogayal and a crispy Sepapankizhangu Roast.
- You can also serve this as side dish with Idli and Dosai.
Recipe Notes
Milagu Rasam
is naturally heavy on whole black pepper. The proportions of pepper, cumin and coriander seeds are what makes this stellar.
- If you cannot source tamarind, feel free to use tamarind paste here. You will need 1/4 cup to 1/3 cup of tamarind paste for this recipe, depending on how sour it is.
- To make a tamarind extract with the tamarind paste, mix the paste along with 4 cups hot water using a balloon whisk.
- I use my tiny spice grinder to grind the garlic and the spices. You can also do this in a mortar and pestle.
- The amount of water you add to any Rasam will depend on how tangy you want it to be or how sour the tamarind is.
- A rule of thumb for all Rasam – do not boil it until bubbling. Rasam should be simmer on low heat until it begins to froth up on the surface. I recommend using a heavy bottomed pan for this.
Method
Soak the tamarind in hot water for 20 minutes. The tamarind would have softened after it soaks in hot water. Squeeze the tamarind into the water using your hands and discard all the strings. Set aside.
Add the coriander seeds, cumin seeds, whole black peppercorns and garlic to a spice grinder or a small blender jar. Grind this to a coarse mixture without adding any water.
Heat a pan with ghee. Add cumin seeds and when they crackle, add mustard seeds and allow them to splutter.
Next, add dry red chilis and curry leaves. Sauté for 20 to 30 seconds. Turn down the heat to lowest possible
Immediately, add the ground paste, mix everything and sauté for 30 seconds.
Add the tomatoes and ground turmeric now and fry on medium heat until the tomatoes are mushy.
When done, add the tamarind extract, 3 cups water and salt. Stir well to combine.
Simmer on low heat until the Rasam begins to froth up on the surface. This takes anywhere between 8 to 10 minutes when done on medium heat.
Finish with more curry leaves and chopped cilantro.
Pepper Rasam
Equipment
- 1 heavy bottomed sauce pan 3 to 4 qt capacity
- 1 spice blender or a similar high power blender
Ingredients
For the spice mixture
- 3 garlic cloves
- 1 tsp cumin seeds
- 2 tsp whole black pepper
- 2 tsp coriander seeds
For the pepper Rasam
- 20 grams tamarind
- 2 cups hot water
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 2 dry red chilis
- 1 cup tomatoes chopped finely
- 1 tsp ground turmeric
- salt to taste
- 3 cups water
For garnish
- 1 tbsp cilantro chopped
- 10 curry leaves
Instructions
- Soak the tamarind in hot water for 20 minutes. The tamarind would have softened after it soaks in hot water.
- Squeeze the tamarind into the water using your hands and discard all the strings. Set aside.
- Add the coriander seeds, cumin seeds, whole black peppercorns and garlic to a spice grinder or a small blender jar.
- Grind this to a coarse mixture without adding any water.
- Heat a pan with ghee. Add cumin seeds and when they crackle, add mustard seeds and allow them to splutter.
- Next, add dry red chilis and curry leaves. Saute for 20 to 30 seconds. Turn down the heat to lowest possible
- Immediately, add the ground paste, mix everything and saute for 30 seconds.
- Add the tomatoes and ground turmeric now and fry on medium heat until the tomatoes are mushy.
- When done, add the tamarind extract, 3 cups water and salt. Stir well to combine.
- Simmer on low heat until the Rasam begins to froth up on the surface. This takes anywhere between 8 to 10 minutes when done on medium heat.
- Finish with more curry leaves and chopped cilantro.
Video
Notes
If you cannot source tamarind, feel free to use tamarind paste here.
You will need 1/4 cup to 1/3 cup of tamarind paste for this recipe, depending on how sour it is.
To make a tamarind extract with the tamarind paste, mix the paste along with 4 cups hot water using a balloon whisk.
I use my tiny spice grinder to grind the garlic and the spices. You can also do this in a mortar and pestle.
The amount of water you add to any Rasam will depend on how tangy you want it to be or how sour the tamarind is.
A rule of thumb for all Rasam - do not boil it until bubbling. Rasam should be simmer on low heat until it begins to froth up on the surface. I recommend using a heavy bottomed pan for this.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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