Pepper Rasam Recipe | How To Make Pepper Rasam or Milagu Rasam

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DSC_6918Step by Step pictures:Pepper Rasam Resipe | Milagu Rasam Recipe | Pepper Soup

DSC_6751Take a lemon sized ball of tamarind and soak it, just mash the tomatoes not to grind them, it would be nice if u get the chunky bits of tomato when u eat..

DSC_6732Add pepper in the blender/mixer, since  its pepper rasam make sure the dominant flavour is peppperrrr… 🙂 oh ! yeah its spicy too..

DSC_6734Add jeera

DSC_6737Blend into a fine powder…

DSC_6748Now add the garlic and pulse it for a second because we need the tit- bits of garlic so, not to crush to so much.. Now, you ill get the flavour of Rasam…

DSC_6752Add the crushed curry leaves in the pepper jeera mixture..

DSC_6776Extract the tamarind pulp by adding  2 cups of water, add tomato into it…

DSC_6777Add the Crushed mixture.. and mix everything well…

DSC_6781Take mustard seeds, urud dal, fenugreek seeds, dry red chilli.. these ingredients for seasoning

DSC_6782Heat up the pan , add oil, and add all the seasonings, once it mustard splutters..

DSC_6783Add the tamarind water..if you find the mixture is very sour you can a 1/2 cup of water

DSC_6787Add a pinch of turmeric powder..

DSC_6788Add salt to taste

DSC_6792Switch off the flame once it starts to foam. yes! its Done!!  Generally Rasam should not be boiled so much because it subside the  flavours!!

Sprinkle some coriander leaves and curry leaves!!

Now, the Pepper Rasam is ready!!!!


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Pepper Rasam

  • Author: Nithya Ravikumar
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes


  • Tamarind- 1 small lemon sized ball
  • Peppercorns- 1 tbs
  • Jeera- 1tsp
  • Garlic- 2
  • Tomato – 1
  • Coriander leaves- 1 tbs
  • Curry leaves- 1 string
  • For tempering
  • Mustard seeds- 1 tsp
  • Fenugreek or methi seeds- 1/2 tsp
  • Red dry chilli- 3 to 4
  • Urud dal- 1 tsp


  1. Soak the tamarind for 5 mins and extract the tamarind pulp.
  2. Crush the tomato.
  3. Grind pepper+jeera into a fine powder, add garlic to it and just give a pulse..
  4. Mix the grinded mixture, tomato, turmeric powder, hing,salt in the tamarind water.
  5. Heat up oil in the small kadai, add all the “tempering ” sauté just for a minute.
  6. Now add the tempering to the tamarind mixture
  7. Heat up the tamarind mixture until it foams.
  8. Sprinkle some coriander leaves and curry leaves.



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One Comment

  1. Watery dish makes Mouth watering…truly love it!

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