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Milagu Rasam Pepper Rasam Recipe

Milagu Rasam Pepper Rasam Recipe. Warm comforting rasam.

  • Total Time: 20 mins
  • Yield: 3 1x



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


  1. 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.
  2. 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.
  3. 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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Soup, broth
  • Cuisine: Tamilnadu, Coimbatore
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