AI-generated image
Milagu rasam
Pepper rasam
Milagu rasam (மிளகு ரசம்): peppery, cumin-scented Tamil tamarind rasam for colds and quick dinners
In Tamil homes from Madurai to Chennai, milagu rasam is the medicine of the kitchen, made when someone has a cold, the weather turns wet, or the family just wants a light dinner of rasam and rice. Unlike tomato rasam it needs no dal: tamarind water is simmered with a freshly ground paste of black pepper, cumin and garlic and tempered with ghee or oil, giving a thin, sharp, warming broth that clears the head. It is poured over rice or sipped from a cup. A portion is about 55 kcal. The common mistake is letting it boil hard after the spice paste goes in, which makes it bitter; once it froths up, turn off the heat. Chef's tip: dry-roast the pepper and cumin for a minute before grinding; it turns the heat round and deep instead of harsh.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the spice paste
- 1 ½ tsp black peppercorns
- 1 ½ tsp cumin seeds
- 4 garlic clovespeeled
- 1 tsp toor dal (optional)for body, optional
For the rasam
- 1 tbsp tamarind pulpseedless
- 3 ¼ cups water
- 1 tomatosmall, chopped
- ¼ tsp ground turmeric
- ¼ tsp asafoetidagluten-free
- 1 tsp salt
For the tempering
- 2 tsp sesame oilor ghee for a non-vegan version
- ½ tsp black mustard seeds
- 12 curry leaves
- ⅓ oz fresh corianderchopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Dry-roast 1 ½ tsp black peppercorns, 1 ½ tsp cumin seeds and 1 tsp toor dal in a small pan over a medium-low heat for 1–2 minutes, until fragrant and the dal is golden. Cool for a minute, then pound or grind coarsely with 4 garlic cloves.
2 minStep 2: Mix 1 tbsp tamarind pulp into 3 ¼ cups water and pour into a pan with 1 tomato, ¼ tsp ground turmeric, ¼ tsp asafoetida and 1 tsp salt. Simmer over a medium heat for 6–7 minutes, until the raw tamarind smell has gone and the tomato is soft.
7 minStep 3: Stir in the spice paste and turn the heat down to low. Watch it: when a foam rises to the top and it is just about to boil, turn off the heat. Do not let it boil hard.
3 minStep 4: Heat 2 tsp sesame oil in a small pan. Add ½ tsp black mustard seeds; when it pops, add 12 curry leaves and fry for a few seconds until crisp. Pour over the rasam and add ⅓ oz fresh coriander.
1 minStep 5: Cover and leave for 2 minutes so the flavours settle, then serve hot over rice or in cups.
2 min
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does milagu rasam take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Perfect for:MonsoonWinter warmers