I think one of the reasons I enjoy eating so much is that I love exciting flavours. I’m dreaming of a good and spicy lamb curry right now as I write.
OK, so black pepper rasam isn’t delicious meat curry but it is a soup I eat almost daily. Pepper rasam or milago rasam is so good for you and really easy to make.
It also just happens to have an amazing flavour that I’ll never tire of. This pepper rasam soup is often served with white Basmati rice and makes a perfect, healthy light lunch or dinner.
Pepper rasam isn’t super spicy but it does have some heat from the black pepper and whole Kashmiri chillies.
It’s great for fighting colds too, or so some ‘experts’ say. If you can’t find block tamarind, use about a tablespoon of tamarind concentrate which is available at most supermarkets.
You can make milagu rasam soup anytime. It keeps really well in the fridge for days. In fact it gets better as the flavours get to know each other.
Another thing I do often is make tamarind puree from block tamarind. You can see how to do this in my post on making tamarind sauce. This also is great to have on hand for rasams and many other recipes that call for tamarind.
Homemade tamarind paste is a lot better than anything you can purchase in a jar at the supermarket.
Make this pepper rasam recipe your own…
As with most Indian food, it is important to taste as you go. My recipes are authentic and should be used as guides. You can and should adjust the spices and other ingredients to your own taste!
I hope you enjoy this black pepper rasam recipe. If you do give the recipe a try, please let me know how it went by leaving a comment. I would love to hear from you.