Immunity : Here’s The Recipe For Milagu Rasam Or Pepper Rasam:
Tamarind pulp- 2 table spoons
Tomato- 1 (chopped)
Curry leaves- 10-12
Black peppercorn- 1-2 tablespoons
Garlic- 4-5 cloves
Dry red chilli- 3
Cumin seeds- 1 teaspoon
Hing- half teaspoon
Coriander leaves- 1 tablespoon (freshly chopped)
Salt- to taste
Haldi- half teaspoon
Mustard seeds- 1 teaspoon
Oil- 1 tablespoon
Dry roast 2 red chilli, black-pepper, cumin seeds, garlic and 4-5 curry leaves.
Coarsely grind them in a mixer and keep it aside.
Take a kadhai and heat oil.
Add chopped tomatoes and the rest of the curry leaves, haldi and some salt and cook for 3-4 minutes.
Now add the coarsely ground masala and mix well.
Add the tamarind pulp and 2 cups of water and simmer the heat.
Close the lid and let it cook for at least 10 minutes.
In another pan, add some oil (or ghee).
Put mustard seeds, 1 red chilli and hing and temper them till the seeds start crackling. Do not burn the spices.
Now add the tempered spices in the kadhai (where the rasam is getting cooked).
Switch off the flame and garnish with freshly chopped coriander leaves, and if you want sprinkle some black pepper powder.
Just remember, do not over boil this rasam.
Serve milagu rasam/pepper rasam hot as an appetiser or with steamed rice and enjoy a delicious bowl of immunity booster!