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Pepper Rasam Recipe


pepper rasam recipe


The pepper rasam recipe would come to your mind, say if you want to make a rasam for health reasons, if the tongue is bitter or you want to do something fast and different. The pepper rasam also known as milagu rasam or menasina saaru, among others, has a perfect match for the three reasons. All the main ingredients of the pepper rasam, pepper, jeera / cumin and garlic are storehouses of medicinal values.

Food Fact Black pepper is said to prevent obesity.1

If you know how to make pepper rasam, you can make it if you or someone in your family has cold or fever or its symptoms.

The reasons is the pepper / milagu rasam is said to be a home remedy for the said health issues.
TIP
Always ground the pepper only when you are ready to use it to retain the flavor.

For someone who has recovered from fever, and has a bitter tongue, the pepper rasam, again, would be a good choice.

This liquid food is said to be also a remedy for chest congestion.

Food Fact Piperine, a chemical present in black pepper, may constrain the growth of cancer cells.2

How to consume the milagu rasam? Savor it with hot rice or drink it as a soup. In the latter case, add a few drops of fresh lemon juice and it is bound to be super-delicious.

Yet another reason to learn how to make pepper rasam is you can do it fast, because it has only a few steps.

What is more, the pepper rasam recipe does not require you to use rasam powder. Also, it is quite uncommon to use toor dal. However, you can use it for a variety in the taste of the milagu rasam.

Always serve / relish the pepper rasam hot.




Ref: 1Metabolic effects of spices, teas, and caffeine, Physiology & Behaviour, accessed through the US National Library of Medicine, ncbi.nlm.nih.gov/pubmed/16580033; 2Piperine impairs cell cycle progression and causes reactive oxygen species-dependent apoptosis in rectal cancer cells, Experimental and Molecular Pathology, accessed through the US National Library of Medicine, ncbi.nlm.nih.gov/pubmed/23063564





Servings: Two to three


1. Ghee / Oil 1 teaspoon
2. Mustard seeds 1/4 teaspoon
3. Curry leaves 2 sprigs

Blog Post: Benefits of Curry Leaves
4. Dried red chili 1
5. Garlic 8-10 cloves (optional)

Blog Post: What are the Benefits of Garlic?
6. Tamarind concentrate / juice to taste
7. Salt to taste
8. Chopped fresh coriander leaves 1 tablespoon


For Pepper-jeera powder:

1. Black peppercorn / milagu / miriyalu / kari menasu / kaali mirch 1 teaspoon
2. Jeera / cumin / jeerige 1 teaspoon





How to make Pepper-Jeera Powder?


1.
Dry fry the black peppercorns till they become hot. pepper rasam recipe s11
2.
Add jeera / cumin.

Fry till the peppers splutter or cumin turns to golden brown.

Keep aside to cool.

IMPORTANT: Dry fry the pepper and jeera separately, if you are unsure of when to add the jeera while frying the two items together.
pepper rasam recipe s12
3.
Powder the pepper and jeera using a pestle-mortar unit or with a mixer. pepper rasam recipe s13

pepper rasam recipe s13b

pepper rasam recipe s13c

How to make Pepper Rasam?


1.
Remove the skin of the garlic cloves.

Slightly crush the cloves, so these release their flavor easily when you cook.

Break the chili into pieces.
filler_photopepper rasam recipe s1
2.
Heat the ghee in a utensil till the ghee becomes hot. pepper rasam recipe s2
3.
Add mustard seeds. Wait till these splutter. pepper rasam recipe s3
4.
Add the curry leaves, broken red chili and garlic cloves.

Fry till the chili changes its color.
pepper rasam recipe s4
5.
Add about two cups of water, tamarind concentrate / juice and salt.

Boil for a minute.
pepper rasam recipe s5
6.
Add the pepper-and-jeera  powder.

Boil once.
pepper rasam recipe s6
7. Add coriander leaves. Mix.

Switch-off the stove.





Pepper rasam / milagu rasam is ready.







Cover the utensil till you are ready to use.

pepper rasam recipe s7

pepper rasam recipe final

pepper rasam recipe s7bfiller_photo.jpg

TIPS
Pepper Rasam Recipe
1. Do not fry the garlic cloves till these become soft, because their flavor will be lost.
2. Do not boil too much after you add the pepper-jeera powder, in Step 6, because the rasam will lose its flavor and taste.
3. Serve / relish the pepper rasam / milagu rasam as soon as possible after it is ready. This is particularly true, if you are making this rasam for health reasons.


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