Serve this easy pepper rasam with rice, dal and a vegetable curry for a weeknight meal. This is a perfect home remedy for cold and cough. A must make during the chilly winter seasons.
About the Recipe
Winter is that time of the year with sniffles, cough and flu season. Rasam is the best home remedy for colds and coughs. Call it miriyala charu or milagu rasam, this South Indian pepper soup is on constant rotation. Peppercorn is a natural antibiotic and antibacterial. It is a great home remedy for cough, cold and other seasonal ailments. Crushed pepper stimulates circulation and helps clearing up stuffed sinuses. My MIL makes this pepper rasam recipe almost every other day during winters. The base of this charu recipe is the freshly made spice paste. All you need is black peppercorn, garlic and cumin seeds. The freshly made spice paste makes this broth soup spicy, pungent and absolutely delicious. Typically most rasam recipes use both tomatoes and tamarind to add tanginess. But this rasam is without tomato. Sourness from tamarind paste balances off the spice beautifully. A very easy rasam recipe that tastes absolutely amazing.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients for pepper garlic rasam:
To make the fresh ground spice paste, you will need:Black Peppercorn Garlic clovesCumin seedsOther ingredients:Tamarind pasteDry red chiliesCurry leavesSalt
Traditionally a mortar and pestle is used to make the spice paste. I think that gives the best taste, but you can use a small spice blender to make it.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is the step by step milagu rasam recipe:
Make Spice Paste
Preferably in a mortar & pestle, grind peppercorns, cumin seeds and garlic cloves into a coarse paste. It doesn’t have to be completely smooth. Set aside.
Make Miriyala Rasam
Heat oil in a saucepan, add red chilies and fry till they darken in color. Add the curry leaves and ground pepper paste. Fry on low flame for 2-3 minutes or until it gives out nice garlic smell. Make sure not to burn the garlic. Add the tamarind pulp, salt and water and bring to a boil. Turn off the heat, cover and let stand till ready to serve.
Expert Tips
The garlic-pepper masala/ spice paste can be made in a double or triple batch.Store leftover masala in an airtight container in the refrigerator for up to 1 week.The spiciness of the rasam is totally customizable. This recipe as written is not spicy. But you can make it as spicy as you like, by adding more peppercorn in the spice paste.Adding more dry red chilies to the tempering will add more heat as well.Store leftover miriyala charu in the fridge for up to 4-5 days. Reheat on the stove before serving.
You might also like
Here are a few rasam recipes that you might like to try: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
