24 Apr Pepper Rasam (Milagu Rasam)
Ready In
15 minutes
Tips
Traditionally used to support throat comfort, warmth, and digestion—especially during cold weather or seasonal imbalance. Strong, aromatic, and naturally stimulating.
Serves
3 people
Pepper Rasam (Milagu Rasam)
Preparation
Prepare Pepper Mix:
Crush or coarsely grind black pepper, garlic, and dried red chili.
Temper Base:
Heat oil/ghee → add mustard, cumin, curry leaves, asafoetida.
Sauté Flavor Base:
Add tomatoes and crushed pepper-garlic mixture → sauté for 2 minutes.
Boil Rasam:
Add water, mashed toor dal, tamarind pulp, salt, jaggery, and HKC Rasam Masala → mix well and bring to a rolling boil.
Finish
Switch off heat once boiled well → garnish if needed → serve hot.
Ready In
17 minutes
Serves
3 people
Tips
Mint and coriander are optional. This dish tastes equally good without these
