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!
- 1 golf ball sized piece of tamarind
- 250ml hand-hot water
- 1 level tbsp black peppercorns
- 1 tsp cumin seeds
- 2 tsp toor dhal
- 2 tsp coriander seeds
- 2 cloves garlic – skinned and roughly chopped
- 1 tsp rapeseed oil
- ¼ tsp black mustard seeds
- 3 dried Kashmiri chillies
- 10 curry leaves
- ¼ tsp turmeric powder
- 200g chopped tomatoes
- 400ml (1.5 cups) water
- 2 tbsp chopped coriander
- 3 tbsp coriander - finely chopped
- Salt to taste
- Add the ball of tamarind to a cup with about 250ml (1 cup) hot water. Break it up with your hand and allow to soak for about ten minutes.
- Meanwhile, grind the black peppercorns, cumin seeds, toor dhal and coriander seeds to a fine powder using a pestle and mortar or spice grinder. The powder needs to be really fine.
- Add the garlic and pound it well too.
- Now heat 1 teaspoon rapeseed or coconut oil in a large saucepan over medium-high heat. When hot, add the mustard seeds. They will begin to pop and when they do, reduce the heat to medium and stir in the Kashmiri chillies and curry leaves. Fry for a further 30 seconds and then pour in the tomatoes and the tamarind water being careful to ensure there are no seeds. Add the water and bring to a boil.
- Simmer the soup for a further 5 minutes and then stir in the chopped coriander. Season with salt to taste to serve.
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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.