My aunt Sarasu Athama is the queen of rasams in my family. She is the only daughter to my grand mother. My Paati had 5 sons and then Sarasu Athama. My dad, my chitappas and periyappas (uncles) go crazy for her Rasam. மிளகு ரசம் , Milagu Rasam is very comforting for people with cold and fever. This is a very mild version with the addition of little lentil. Its perfect for kids when they are down with fever or a cold. This Milagu Rasam uses tomato and not tamarind as a souring ingredient.
Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.
Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.
Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.
Serve the Milagu Rasam hot with rice and a little ghee.
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Milagu Rasam Pepper Rasam Recipe
Milagu Rasam Pepper Rasam Recipe. Warm comforting rasam.
- Total Time: 20 mins
- Yield: 3 1x
Ingredients
For the Masala
- 1 Ripe Tomato
- 1/2 teaspoon Turmeric
- 1/8 teaspoon Asafoetida
- 2 teaspoon Black pepper
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Jaggery
- 1 sprig curry leaves
- 1 teaspoon salt
Other Ingredients
- 2 teaspoon Sesame (Gingely) oil
- 1/4 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 5 Shallots (small onions)
- 5 cloves Garlic
- 3 tablespoons Toor dal, fully cooked
- 2 stalks Coriander leaves, chopped
Instructions
- Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.
- Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.
- Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Soup, broth
- Cuisine: Tamilnadu, Coimbatore
Loved it. Thanks a ton
Thank you!
Tried it. It was gud. Is the toor Dal 3tbsp before soaking or after cooking bcoz my rasam came out like a thick soup, as I added 1 cup water only as mentioned in the recipe
3 tablespoons Toor dal, fully cooked
Its the measurement of cooked dal.
Hello! Was down with fever and mom wasn’t in town. Didn’t know what to do and then came across your recipe in the net
.it feels really comforting. Thanks
Thank you. Hope you feel better soon.
Hi Kannamma,
It’s snowing outside and I am down with the worst cold . Needed some pepper rasam to get rid of this cold. Tried your recipe and it’s just awwwwwsome! Came out excellent! Perfect for this weather. Thanks a ton!
Hi Sumathi,
Thank you and hope you feel better soon.
Hi Suguna!! Being a North Indian I tried Rasam recipes but it never came like how my mother in law makes. Today I tried your milogi Rasam. And I am satisfied that finally I nailed the art of making Rasam. It came like my mother in laws. 💓 Thanks alot to you. Much love
Thanks so much Anu. Glad you liked it!
Hi Kannama,
It is always feel happy to read and see your blog post with pictures. Gonna give a damn try with this pepper rasam since both me and my hubby are feeling lil cold. Though tried pepper rasam many things, urs seems to be different.
Fingers crossed… 👍🙂
Hi Kannama,
We(Me and my wife) did many of your recipes.so far all came out fabulous.
Oru resturant arambchu unga pera vekalamnu iruken.Amazing..when time permits please sprinkle your knowledge on Chicken/mutton liver,Goat brain, Thattuvadai set (salem style!!)…preps please.
Kindly
Vijay.
After Nayanthara i have become a fan of yours.
Hi Vijay. I am laughing so hard here. I am going to show your Nayantara comment to my husband 🙂
Thank you so much. Will definitely post these recipes. Happy Cooking!
Hope he took it as a joke only😀😄.with family Appdiyea oru australia trip vaanga, we cant dare to cook for you but can guide you to travel.
Today mushroom salna on the menu.Happy cooking easter special!!!
Thank you!
Thank you sooooo much for this recipe. The process I was doing was taking a lot of time. Now It is soo easy for me.
u deserve much more stars. 🙂
Thank you!
Awesome 🙂
Thank you!
Loved the rasam and my husband enjoyed it too! thanks for the amazing recipe!! felt home 🙂
Thank you Archana.
Hi..I was in boarding school and it had particular menu at mess for week among it one day the cook used to prepare pepper curry (that’s what we called for it)
It looked Brown almost lik tamarind pulp and I was crazy for its taste and so since then I ‘ve been trying to cook it but not getting close to that taste tried your rasam too and the same it was yummy but didn’t get that taste any changes in ingredients???????needed it used not taste anything of tamarind or tomato jst plain pepper burning the throat any tips pls….would be great help
Prepared this today n it came out sooo well.
Thank you so much Prathima.
Hi. How much toor dal is needed?
Its given in the recipe ingredients section. Please refer.