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Pepper Rasam

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Pepper Rasam is very popular in South India. It tastes great with hot steamed rice and a teaspoon of ghee. This is also best option to have with hot rice to relieve from cold.

 

Pepper Rasam   is  commonly known as Milagu rasam which is one of the most liked rasam varieties prepared... Read More..

About Recipe

Mustard seeds pulusu, Mustard seeds kulambu, Mustard seeds thok

How to make Pepper Rasam

(36 ratings)
24 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Pepper Rasam
Author : Vahchef
Main Ingredient : Pepper black
Servings : 4 persons
Published date : November 22, 2018


Ingredients used in Pepper Rasam
• Garlic - 4 numbers.
• Cumin seeds - 1 tea spoon.
• Pepper corns - 1-1/2 tablespoon.
• Water of daal - 1 cup.
• Tamarind juice - 1/2 cup.
• Asafoetida - 1 pinch.
• Turmeric powder - 1/4 tea spoon.
• Curry leaves - 2 springs.
• Green chilly - 2 numbers.
• Red chilly - 2 numbers.
• Mustard seeds - 1/2 tea spoon.
• Oil - 1 tablespoon.
• Coriander chopped - 1/2 bunch.
• Coconut (grated) - 1 tablespoon.
• Salt - to taste.
• Sugar - 1/2 tea spoon.
Method:
  • Heat oil in a pan add mustard seeds, red chilly, green chilly (optional), curry leaves, turmeric powder, asafoetida, tamarind juice, salt, the water of daal, sugar, and boil it on a slow flame.
  • Heat a pan add peppercorns, cumin seeds slightly roast it and add chopped garlic, coriander leaves all of them put into the mortar pestle crush it coarsely
  • Add to the rasam and add grated coconut (optional) coriander chopped, switch off the flame.





Cooking with images Mustard seeds Ammbaa, Mustard seeds launji, Mustard seeds Huli





Articles


 

Pepper Rasam   is  commonly known as Milagu rasam which is one of the most liked rasam varieties prepared in most South Indian homes especially Tamil Nadu and   Karnataka. This is a very simple and delicious dish made with Dal water spiced with freshly crushed pepper corns that offers an awesome zest to the pepper water, garnished with freshly chopped coriander leaves. Rasam is a traditional dish and is more like a soup. It is prepared from the pulp of tamarind or tomatoes.

 

You can prepare a wide variety of rasam that includes tomato rasam, lemon rasam, tamarind rasam, pineapple rasam, mango rasam, pepper rasam etc. Often the rasam is added with lentil stock which adds a nice nutty flavor and makes it nutritious to eat. It is often said that rasam is a byproduct that evoked from Sambar and is prepared on a daily basis in every South Indian house. Rasam is also popularly called as charu in Andhra Pradesh and Saaru in Karnataka.

 

The Pepper Rasam having a very thin consistency like soup has got good digestive values and good remedy to clear flatulence. It is a very simple and easy to prepare dish. It is also otherwise known as “Indian clarified herbal consommé”. Every South Indian home relish and enjoy the dish. Rasam is a main part of the meal and a perfect rasam is prepared with the main flavors which include the garlic, fresh pepper corns, curry leaves and hing that enhances the taste of the rasam.

 

The rasam is never said no whether lunch or dinner and also has enormous health benefits in the dish. Pepper Rasam or Pepper Water, a popular dish among Anglo-Indians is considered the best homemade remedy soup to get relief from a severe cold or running nose problem it has a long rich history in Ayurvedic medicine where it is valued for its natural healing properties. It also has anti-cancer, anti-bacterial, anti-inflammatory and anti-microbial properties that help heal various ailments from a common cold to cancer. Here below do watch the making of this awesome Pepper Rasam and try preparing to please your family with nutritious food.

Recipe of Pepper Rasam:

Ingredients:

Water of Dal               -       1 cup

Garlic                          -       5 nos

Cumin seeds              -       10 gms

Pepper corns              -       10 gms

Tamarind juice          -       ½ cup

Hing                            -       pinch

Turmeric pd              -       ¼ tsp

Curry leaves              -       2 sprigs

Red chillies, dry       -       3 nos

Mustard seeds           -       ½ tsp

Oil                               -       1 tbsp

Coriander leaves      -       1 bunch

Coconut (grated)      -       1 tbsp

Salt                              -       to taste

Sugar                           -       ½ tsp

Method:

  1. Heat oil in a pan and when it gets hot, add mustard seeds. When they crackle, add red chillies, green chillies (optional), curry leaves, turmeric, hing and mix well.
  2. Add salt, tamarind juice, dal water, sugar and allow boiling over slow flame.
  3. Heat a pan, add pepper corns, cumin seeds.
  4. Slightly roast and then add chopped garlic, coriander leaves. Put them all into the mortar pestle and crush coarsely.
  5. Add this mixture in the rasam. Add grated coconut (optional), freshly chopped coriander leaves and switch off the flame.
  6. Serve hot with rice and papad on side.

 

Normally in most South Indian wedding ceremonies, the rasam is served towards the end after serving the sambar as the tamarind juice in the rasam has good nutritional value and health benefits. The tamarind promotes a healthy heart by lowering cholesterol, good source of antioxidants that fight against cancer, helps to digest food, used to treat bile disorders. Black pepper also helps prevent the formation of intestinal gas, promotes urination, and promotes sweating.

 

It is full of manganese, and it also has a good amount of iron and dietary fiber, as well. The garlic used in the rasam is good for digestion problems. It has properties as an anti-bacterial, anti-viral, anti-fungal and also acts as a blood purifier. This condiment is often paired with onion, tomato or ginger. The pungent, spicy flavour of the garlic mellows and sweetens with cooking! The freshly coconut grated too gives a pleasant sweetness to the soup. You could also watch out for many more rasam varieties at:

 

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Comments & Reviews

 

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Recent comments

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Nagarjuna P Posted on Mon Jun 17 2013

Good easy one, my mom used to make. Thanks for posting

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Tabish Emaad Posted on Mon Jun 17 2013

Looks yummm...

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Bil Malik Posted on Mon Jun 17 2013

Awesome.

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Amanda Rossouw Posted on Mon Jun 17 2013

looks like vegetarian chicken soup for colds and flue,

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Shining Waters Posted on Mon Jun 17 2013

Thanks. My grandma who lived in Trichi used to make this.

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Don Holtz Posted on Tue Jun 18 2013

Vahchef... please use the video description field to write some useful information that describes and differentiates all of your videos. Currently all of your descriptions are identical and, I'm sorry to say, useless.

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Quenya Posted on Tue Jun 18 2013

Isn't it called kandi kattu

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kalps karunakaran Posted on Tue Jun 18 2013

Yum yum yum

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jsabuga Posted on Thu Jun 20 2013

Yuuuuuuuum

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dastageer khan Posted on Sat Sep 07 2013

Excellent .....God Bless You.

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Vamsi Krishna Posted on Fri Sep 27 2013

superb rasam...but plz tell me that ingredients? how much quantity we must take...

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A K Rajagopalan Posted on Wed Nov 13 2013

Super speciality milagu rasam, my wife prepares now as per your guidance.Thank you,?

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