Pepper Rasam | Milagu Rasam

My mom prepares Pepper Rasam to treat cold and cough. This can be even taken as a Soup. Black Pepper is a native of South India. It is used in South India since ancient times as a medicine and also in regular food. In order to keep Pepper's fragrance and flavour intact, ground the pepper just before preparing dishes. A very simple rasam - just grind all the ingredients and cook till raw smell goes off. Pepper Rasam is taken as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Pepper Rasam - Milagu Rasam. 


Preparation Time: 5 mins
Cook Time : 10 mins
Ready in: 15 mins
Yields: 2 Servings

Ingredients:

Oil	2 tsp
Shallots chopped	1/4 Cup
Tomatoes chopped	1/4 Cup
Medium sized garlic cloves	2
Curry Leaves	2-3
Turmeric powder	1/4 tsp
Black Pepper | Milagu	1.5 tsp
Cumin seeds | Seeragam	1tsp
Tamarind (Optional)	small piece
Salt	As needed
Coriander leaves chopped	2 stalks

Instructions:

• Grind all the ingredients( shallots, tomato, garlic, curry leaves, turmeric powder, cumin seeds, black pepper, tamarind, salt and coriander leaves) except oil into a fine paste in blender by adding enough water.

• Heat Oil in a pan. Add the grind-ed mixture and 1.5 Cups of water.Allow the rasam to boil and simmer for 5 mins till raw smell goes off.

• Enjoy it with rice.

Tips:
Adjust black pepper to your taste.