Milagu Rasam | Pepper Rasam

Below recipe Dassana Amit

Ingredients

for tamarind pulp

• 0.67 tablespoon tightly packed tamarind

• 0.33 cup warm water

to be crushed coarsely

• 2.67 teaspoon black pepper

• 1.33 teaspoon cumin seeds

• 5.33 to 6.67 medium garlic cloves - peeled or with their skins

other ingredients

• 1.33 tablespoon sesame oil (can also use sunflower or peanut oil)

• 0.67 teaspoon mustard seeds

• 1.33 sprig curry leaves or 10 to 12 curry leaves - kept whole or chopped

• 1.33 pinch asafoetida (hing)

• 2.67 dry red chilies - kept whole and crowns removed

• 2.67 small tomatoes crushed or 85 grams tomatoes or ½ cup crushed or chopped tomatoes

• 0.33 teaspoon turmeric powder (ground turmeric)

• 0.67 teaspoon red chilli powder - optional

• 2.67 cups water

• salt as required

• 1.33 tablespoon chopped coriander leaves (cilantro leaves)

Instructions

preparing tamarind pulp

1. Soak 1/2 tablespoon tightly packed tamarind in 1/4 cup warm water for 25 to 30 minutes

2. Then squeeze the soaked tamarind to get the pulp. Strain and keep aside.

to make the spice mix

1. Whilst the tamarind is soaking, crush coarsely 2 teaspoons black pepper, 1 teaspoon cumin seeds and 4 to 5 medium garlic (peeled or with their skins) in a mortar-pestle. You can also use a small grinder to coarsely crush these spices.

making milagu rasam

1. Heat 1 tablespoon oil in a pan or pot. Add 1/2 teaspoon mustard seeds first and let them crackle.

2. Then add 2 dry red chilies and a generous pinch of asafoetida. Stir and saute till the red chilies change color. Do not burn them.

3. Then add 2 small tomatoes which have been crushed and 10 to 12 curry leaves. You can also add 1/2 cup chopped tomatoes.

4. Stir and saute till the tomatoes become pulpy and soft.

5. Then add 1/4 tsp turmeric powder & 1/2 tsp red chilli powder.

6. Now add the coarsely crushed mix of black pepper + cumin + garlic.

7. Stir and mix well. Then add tamarind pulp. add 2 cups water and mix again. Season with salt.

8. Simmer on a low to medium flame till the raw aroma of tamarind goes away. Cook for about 9 to 10 minutes.

9. Cover and allow pepper rasam to stand for 5 to 7 minutes. Then lastly add 1 tablespoon chopped coriander leaves.

10. Serve the milagu rasam plain or accompanied with rice, sambar and a side vegetable stir fry.