Go Back
Homemade pepper garlic milagu rasam served hot in a pan

Pepper Garlic Rasam Recipe | Homemade Milagu Rasam

Simple and comforting pepper garlic milagu rasam made with freshly crushed spices, garlic, cumin, and tamarind without using rasam powder. This light South Indian rasam is beginner-friendly, flavorful, and ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 bowl
Course: dinner, lunch, Main Course
Cuisine: south indian
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 1 lemon-sized tamarind
  • 1 tbsp black pepper
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 5 garlic cloves with skin
  • 1 no green chilli
  • Few curry leaves
  • Few coriander leaves
  • 1 No medium ripe tomato roughly sliced
  • ¼ tsp turmeric powder
  • ¼ tsp hing powder
  • 2 no's dry red chillies
  • ½ tsp mustard seeds
  • 1 tbsp gingelly oil
  • Salt to taste
  • 2½ to 3 cups water

Method
 

  1. Soak tamarind in warm water for a few minutes and extract the juice. Keep it aside.
  2. In a stone mortar, add pepper, cumin seeds, and coriander seeds. Crush them roughly. Add garlic, green chilli, curry leaves, and coriander leaves. Crush again gently until coarse and aromatic.
  3. Heat gingelly oil in a pan. Add mustard seeds and allow them to splutter. Add dry red chillies and the crushed spice mixture. Saute gently for about 1 minute on low flame.
  4. Add water, sliced tomato, curry leaves, turmeric powder, hing, and salt. Allow it to boil until the tomatoes turn soft and flavorful.
  5. Pour the prepared tamarind extract into the rasam and mix well. Do not allow it to reach a strong rolling boil after adding tamarind.
  6. Once frothy bubbles start appearing on top, switch off the flame. Garnish with coriander leaves and serve hot with rice.

Notes

A small piece of jaggery can balance the tanginess slightly.
Freshly crushed spices give the best aroma and comforting taste.
  • Avoid over boiling after adding tamarind extract.
  • Coarsely crushed spices give better traditional flavor.
  • Adjust pepper quantity based on spice preference.
  • Rasam tastes best when served hot.