Pepper Rasem

Pepper rasam or Milagu rasam is one of the most liked rasam varieties in our home made with Dhal water and freshly crushed pepper corns for that zest garnished with freshly chopped coriander leaves.

• Mustard seeds ½ ts
• Red chilly 3
• 1Tsp Oil
• Green chilly 2
• Curry leaves 2 spring
• Turmeric ¼ tsp
• Hing
• Tamarind juice ½ cup
• Water of daal 1 cup
• Pepper corns 20 gm
• Cumin seeds 10 gm
• Garlic 5
• Coriander chopped 1 bunch
• Coconut (grated) 1 tsp
• Salt to taste
• Sugar ½ tsp
• 
  

Method

Heat oil in a pan adds mustard seeds, red chilly, green chilly (optional), curry leaves, turmeric, hing, tamarind juice, salt, water of daal, sugar, and boil it for a slow flame.
Heat a pan add pepper corns, cumin seeds slightly roast it and add chopped garlic, coriander leaves all of them put into the mortar pestle crush it coarsely and add to the rasam and add grated coconut (optional) coriander chopped, switch off the flame.