pepper rasam

Pepper Rasam recipe, Milagu rasam, Miriyala Charu (with video)

Pepper rasam/ Miryala charu is a very quick and easy to prepare recipe that is very essential during winters as it helps in soothing cold and throat pain. This tangy, spicy and flavorful rasam is made with pepper, garlic, cumin seeds, tamarind, tomato and few other basic ingredients to add taste to this rasam. This rasam comes as pure bliss when served with hot rice and potato poriyal in this cold climate and is always given a priority place in my cooking list specially during winters. For the below recipe i used hand mortor and pestel for grinding, if you don’t have it you can grind them in blender as well. As I always say everyone’s cooking is different so is mine and the below recipe is what I learnt from my MIL and trust me if she makes rasam I can have it all day. She adds dried red chilli too while grinding and i believe it adds to the taste of this rasam and I just followed her recipe all these years. I know lot of people know to prepare rasam but this post is to help all of my beginner friends. Below is the pepper rasam making video to make it easy for beginners. So lets get to the making!

Ingredients

  • Tomato – 1
  • Tamarind – small gooseberry size
  • Water – 2 cups
  • Salt – to taste
  • Rasam powder – 1 tbsp
  • Curry leaves – a spring
  • Chopped cilantro – 1 tbsp
  • Mustard seeds – ½ tsp
  • Oil – 1 tbsp
  • Hing – a pinch

Ingredients for grinding

  • Garlic – 1
  • Dried red chilli – 1
  • Cumin seeds – ½ tsp
  • Peppercorn – ½ tsp


pepper rasam

How to make pepper rasam with step by step images


pepper rasam

  1. Soak tamarind in 2 cups of water and extract the tamarind juice.
    pepper rasam
  2. In a hand mortar add garlic, dried red chilli, cumin seeds and peppercorn. Using a pestel grind it coarse. If you don’t have hand mortar and pestel you can use blender to grind it coarse.
    pepper rasam
  3. Heat oil in a pan, add mustard seeds when it splutters add curry leaves, ground mixture, chopped tomato cubes, rasam powder and salt. Mix well and add tamarind extract. Give it a good stir. Now add chopped cilantro and hing. Mix well.
    pepper rasam
  4. Now cover it with a lid. When the rasam gets frothy put off the flame don’t boil it. Serve it hot with rice.
    pepper rasam

 

 

 

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