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A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional milagu rasam is perfect for soothing a cold or enjoying with hot rice.
Cook the Dal
Prepare Spice Powder & Tamarind Extract
Simmer the Rasam Base
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A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional milagu rasam is perfect for soothing a cold or enjoying with hot rice.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 56.37 calories per serving with 2.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Froth
Prepare the Tempering (Tadka)
Finish and Serve
For a different kind of tang, skip the tamarind and add the juice of half a lemon at the very end, after turning off the heat.
Increase the number of tomatoes to two and reduce the tamarind slightly for a sweeter, tomato-forward flavor.
You can omit the toor dal entirely for a lighter, clearer soup known as 'Melagu Thanni'. Simply follow the other steps as is.
The combination of black pepper, cumin, and asafoetida stimulates digestive enzymes, helping to prevent indigestion, gas, and bloating.
The pungent heat from black pepper and the warm, soupy consistency make it an excellent natural remedy for clearing nasal congestion and soothing a sore throat associated with colds.
Spices like turmeric and black pepper are loaded with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Curcumin in turmeric and piperine in black pepper work together to create a powerful anti-inflammatory effect, which can help reduce inflammation in the body.
One serving of Pepper Rasam (approximately 1 cup or 245g) contains about 60-80 calories, making it a very light and low-calorie dish.
Yes, Pepper Rasam is very healthy. It's packed with spices like black pepper, cumin, and turmeric, which aid digestion, boost immunity, and have anti-inflammatory properties. It's a traditional remedy for colds and coughs in South India.
Absolutely. Use about 1 to 1.5 teaspoons of thick tamarind paste diluted in 1 cup of warm water as a substitute for the 15g of whole tamarind.
Bitterness in rasam can be caused by two main things: over-boiling the rasam after adding the dal, or burning the spices (especially mustard seeds or asafoetida) during the tempering process. Be gentle with the heat.
Store leftover rasam in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop until just hot; avoid boiling it again.
Yes, you can. Cook the toor dal in a regular pot with enough water until it is completely soft and mushy. This will take longer, around 30-40 minutes.