Pepper Rasam Recipe | Village Style Milagu Rasam

Pepper Rasam Recipe | Village Style Milagu Rasam | Menasina Saaru with detailed photo and video recipe. An authentic and traditional rasam recipe prepared with homemade herb & spice mix masala with pepper as a hero ingredient. It can be a perfect rice-based dish but not limited to it and can also be served as an immunity booster rasam soup. Traditionally, it can be made with either lentil and spice mix or water and spice mix, but this post does use lentils.

Pepper Rasam Recipe | Village Style Milagu Rasam | Menasina Saaru with step-by-step photo and video recipe. Rasam recipes are popular South Indian cuisine recipes that are typically served with rice-based meals. There are myriad types of South Indian rasam or Saaru recipes but the use is limited to just rice. However, there are other multipurpose rasam recipes and the pepper rasam recipe is one such multipurpose that can also be used as a soup too.

I have shared this recipe previously, but I am revisiting it with a new and rustic village-style way of making pepper rasam. The most common way is to make this by dry roasting whole spices with pepper and grounding it to a fine powder. This is later added to the boiling water as seasonings to make a thin runny rasam. However, with the village style fresh herbs like coriander, ginger, and garlic are minced with the spices, particularly pepper. This ensures to make it more flavored and rich with spices. Also, adding herbs with spices makes it healthier and an immunity booster soup meal too. Do try this and I am certain that you would love this recipe.

Furthermore, some more related and additional tips, suggestions, and variants to the pepper rasam recipe. Firstly, use high-quality pepper with a fresh choice of herbs combination. Adding herbs with spices makes it more healthy but you can skip the herbs and limit them to just spices. Secondly, adding lentils to rasam is optional and you may skip it if you need a thin and watery rasam texture. However, I would recommend adding cooked lentils to make it slightly thick. Finally, if you wish to serve this as soup, you may cook it with all spices and herbs, and later sieve it with a filter. This would help drink it easily without getting spices or herbs into your mouth.

Finally, I request you to check my other related Rasam Recipes Collection with this post of pepper rasam recipe. It mainly includes my other related recipes like Mysore Rasam Recipe, Raw Mango Rasam Recipe – Village Burnt Style, Rasam Recipe, tamarind rasam, south indian rasam, thili saaru, majjiga pulusu, pachi pulusu, kalyana rasam, pesara pappu charu. Further to these, I would also like to add some more recipe categories like,

• Sambar Recipes
• Curry Recipes
• Soup Recipes

About Pepper Rasam

It is a simple and healthy South Indian rasam recipe prepared with a combination of whole spices, herbs, and cooked lentil mash. In other words, pepper rasam is a multipurpose 2-in-one recipe that can be served as a side dish with rice and also as soup for cold and cough. The recipe is extremely simple to prepare and takes only minutes to prepare if the toor dal or lentil is pre-cooked.

There are many ways to prepare this simple rasam but the most common way is to make it with pepper mix, herb mix, and cooked lentils. Adding lentils makes it thick and gives the texture to the soup. However, adding cooked lentils is not mandatory and can be skipped if you are in a rush to make this. Moreover, you can prepare this rasam with just pepper and other whole spices and ignore the herb mix.

Video Recipe:

Recipe Card for Pepper Rasam:

How to Make Pepper Rasam with Step-by-step Photos

1. Firstly, in a mortar pestle, take 2 tbsp pepper, 2 tbsp cumin and 6 cloves garlic.
   
2. Pound coarsely, making sure everything is coarsely crushed.
   
3. In a large bowl take 2 tomatoes, 1 cup tamarind extract and 2 chilli.
   
4. Squeeze the tomatoes until they turn mushy. keep aside.
   
5. In a large kadai heat 2 tbsp oil. add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing and a few curry leaves. splutter the tempering.
   
6. Now add squeezed tomato tamarind mixture, ½ tsp turmeric and 1 tsp salt.
   
7. Cover and boil for 5 minutes or until the raw smell disappears.
   
8. Furthermore, add 4 cup water and adjust the consistency.
   
9. Once the water comes to a boil, add 1 cup cooked toor dal and mix well adjusting the consistency.
   
10. Add in pepper garlic masala and mix well.
    
11. Boil for 2 minutes, or until the rasam turns aromatic.
    
12. Finally, add 2 tbsp coriander and enjoy Pepper Rasam Recipe with steamed rice.
    

Notes:

• Firstly, do not overboil the rasam once adding pepper garlic mixture, as the flavours will be lost.
• Also, adding dal gives a nice thickness to the rasam, you can skip it if you are looking for a traditional style.
• Additionally, squeezing the tomato makes the tomato mushy and flavourful/.
• Finally, the Pepper Rasam Recipe tastes great when served with papad.