Rasam is a comforting soupy broth in a bowl. For centuries, pepper rasam has been a go-to remedy for cold and even digestion issues. The heat from black pepper is combined with tangy tamarind and aromatic spices, making this South Indian classic both healing and heartwarming. Today, we’re sharing a detailed Pepper Rasam Recipe that brings the authentic taste right into your kitchen, with a little help from 777’s high-quality spices.
About Milagu Rasam
Milagu rasam, or black pepper rasam, is a traditional South Indian soup-like preparation cherished for its medicinal qualities and strong flavor. Often referred to as kandathippili rasam powder as used in some households, it is known to soothe the throat and stimulate digestion.
Black pepper being the key ingredient, it is a powerhouse of nutrients. Whether it’s jeera milagu rasam or pepper garlic rasam, every variation offers its unique charm, but the core essence remains the same wellness in every sip.
Ingredients for Milagu Rasam
To create the perfect Pepper Rasam Recipe, you’ll need:
- 2 tablespoons tamarind paste
- 1 teaspoon black pepper (freshly crushed for best flavor)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon 777 jeera pepper rasam powder or homemade rasam paste
- 1 medium-sized tomato, chopped
- 2–3 cloves garlic (optional for pepper garlic rasam)
- 1–2 green chilies, slit
- A few curry leaves
- Salt to taste
- 3 cups water
- Fresh coriander leaves for garnish
- 1 teaspoon ghee or oil for tempering
This combination of spices and aromatics makes sure you get a rich and mildly spicy pepper rasam recipe that comforts both the body and the soul.
How to Make Pepper Rasam
A good Pepper Rasam Recipe is made with the following steps:
Step 1 : Prepare Tamarind Water: Mix tamarind paste with 1 cup of warm water and set aside. This tangy base is essential for the signature rasam taste.
Step 2 : Roast and Grind Spices: Dry roast black pepper and cumin seeds until fragrant. Use 777’s jeera pepper rasam powder if you prefer a quick and instant pepper rasam, giving a consistent and authentic flavor.
Step 3 : Cook the Base: In a pan, heat ghee or oil, add curry leaves, garlic, and green chilies. Sauté until aromatic. Add chopped tomatoes and cook until soft.
Step 4 :Add Tamarind Water and Rasam Powder: Pour in tamarind water, followed by the roasted spice powder. Let it simmer for 5–7 minutes. Adjust salt as needed.
Step 5 : Finish and Serve: Garnish with fresh coriander leaves. For a richer aroma, temper with a little ghee and extra black pepper. Serve hot, ideally with steamed rice or enjoy as a soothing soup on its own.
Expert Tips :
- Always crush black pepper freshly rather than using pre-ground powder for a sharper, more authentic flavor.
- Tamarind quality matters, use 777 tamarind paste for consistency and tanginess.
- For cold and cough relief, increase black pepper slightly and add a clove of garlic.
- Don’t overcook tamarind; prolonged simmering can make the rasam bitter.
- Pepper rasam for cold and cough tastes best when served fresh, but you can store the rasam paste for quick preparation on busy days.
Conclusion
This homemade Pepper Rasam Recipe is simple and full of tradition. With the right ingredients, a touch of patience, and a sprinkle of love, you can recreate the warm, comforting flavors that generations have cherished. Whether you’re enjoying it as pepper jeera rasam, pepper garlic rasam, or even experimenting with instant pepper rasam using 777 rasam paste, this recipe brings a little bit of South Indian heritage into your home.
