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Cold, windy, not yet rainy spring in the Netherlands calls for a spicy, healing Rasam. There are million ways of making a rasam but this is my favorite one for the season – Pepper Rasam or also called Milagu Rasam in Tamil. Now that we are all quarantined for good, keeping up your immunity is the most important thing. Trust me this recipe combined with some spicy potatoes or a cabbage thoran and a plate full of rice will bring smile to your face.

Pepper Rasam

Pepper Rasam

That pot right there was all finished by ME! You know those days when you just want to have a good cry and you choose a soppy romantic film like Serendipity or Sweet November. I think I have finally grown up! Now I crave for a warm bowl of peppery soup so that I can cry my cold and moody self. A decade back I would have been offended if someone didn’t like such films but recently I tried to force myself to cry while watching one and had no reaction at all. Maybe this is a sign of heart turning stone cold or true meaning of ‘adulting’ Do you still watch such films? And no judgement if you do! 

If you are not familiar with South Indian food, this dish might be new. But most British-Indian restaurants serve a soup called – Mulligatawny Soup. Do you know what that is? It is literally the same dish above with some vegetables and coconut milk. Rasam is the original mother of the famous British Mulligatawny Soup which comes from the Tamil words Milagu = pepper and Tani = water.

I would love for you all to stay safe and enjoy this time with your family or alone (discovering yourself and and your talents) and keep cooking for sanity.

Here’s the recipe for you. Let me know below in the comments if you give it a try.

If you want more food inspiration, follow me on Instagram and Pinterest

Happy Cooking!

Print Recipe
Pepper Rasam Yum
Course Main Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. To begin making the Jeera Milagu Rasam (Pepper Rasam Recipe), first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water.
  2. Heat oil in a sauce pan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle. Add the curry leaves, pounded black pepper corns, the cumin powder, turmeric powder, tamarind water and salt.
  3. Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away
  4. You can add more water and pepper and cumin if you find the water too tangy.
  5. Once done, turn off the heat and serve
  6. Serve the Jeera Milagu Rasam along with Steamed Rice and some spicy potatoes for a quick weeknight dinner.
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