Pepper Rasam or Milagu Rasam is always a comforting food for my family when anyone gets cold. That too my mom makes it so simple and avoid tomatoes in it. When I get cold in my childhood days my mom used to prepare this and I will drink this pepper rasam. There are many varieties in making this pepper rasam by adding dal water, tomatoes, etc. But here we see the simplest way. 

You can check some more Rasam recipes here

Horsegram Rasam / Kollu Rasam
Jackfruit Rasam
Pineapple Rasam
Mangalore Rasam
Mango Rasam
Paruppu Rasam

How to make Pepper Rasam / Milagu Rasam

Preparation time: 15 min | Cook Time: 10min | Serves: 4
Recipe Category: Main dish | Recipe Cuisine: South Indian

Ingredients

Pepper – 2 tsp
Cumin seeds – 1 tsp
Red chilli – 1
Garlic – 2 cloves chopped 
Tamarind – 1 gooseberry size
Water – 1.5 + 2 cups
Curry leaves – few
Rasam powder – 2 tsp ( optional ) ( I did not add here)
Asafoetida – little ( 3 pinch )
Turmeric powder – a pinch
Oil – 1 tsp
Ghee – 1 tsp (optional)
Salt – as per taste

Method

1. Take the ingredients and soak the tamarind in 1.5 cups water. Let it soak for atleast 10 min so that you can get the tamarind extract easily.

2. Crush the pepper, cumin seeds and garlic. Crush the tamarind and Extract the tamarind water. Keep it aside.

3. In a kadai/wok, add the oil and when hot add the Urud dal and when it becomes light brown, add the curry leaves and red chilli. Fry for a minute and then add half the crushed pepper garlic paste. Fry them again until nice aroma comes. Add the tamarind extract.

4. Add the remaining 2 cups of water and add the asafoetida and remaining crushed pepper garlic. At this stage if you want you can add the rasam powder. (I have not added here).

5. Add the ghee and when it starts boiling add the coriander leaves.

6. Just allow to boil for 2 min and switch off.

7. Serve the hot hot Pepper rasam with hot steamed rice and serve the potato poriyal or spicy potato roast as a side dish. You will really feel better after having this rasam when u get cold.

So who wants to drink this hot Pepper Rasam or milagu Rasam

The post PEPPER RASAM | MILAGU RASAM | RASAM RECIPES | HOW TO MAKE PEPPER RASAM appeared first on Learning-to-cook.

Horse gram Rasam (Soup)/Kollu Rasam Recipe without Rasam Powder:

Rasam is always our family favorite. I usually prepare the Mango Rasam or Mangalore Rasam once a week surely. My grandma used to prepare the Kollu (Horsegram) Rasam in my childhood days. I thought I would not get this horsegram in Singapore. But when I went to the Mustafa shopping centre, I found this and started using to make rasam. These were also called as Galath, kulath, kulthi, Gahat, Kulith or Huruli Saaru. The Health Benefits of Horsegram or Kollu is more. It helps in weightloss, good for diabetics, reduces menstruation problems, and high in proteins, vitamin C and Iron. 

You can also check other kollu recipes below
Kollu sundal
Kollu thuvayal

Horsegram Rasam / Kollu Rasam / Kulith Rasam

Soaking time: 8 hrs/4 hrs in hot water | Preparation time: 10 min | Cook Time: 20 min | Serves:5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

• Horsegram – 1 cup
• Water – 2.5 cups to pressure cook
• Garlic – 3 pods
• Pepper – 1 tsp
• Cumin seeds – 3/4 tsp (1/2 for crushing and 1/4 for frying)
• Tamarind – 1 gooseberry/amla size
• Oil – 1 tsp
• Black gram – 1/4 tsp
• Red chillies – 2 (crushed)
• Curry leaves – few for frying and few fresh leaves to add later
• Asafoetida – 2 pinch
• Turmeric powder – 2 pinch
• Salt – as per taste
• Water – 5 cups
• Coriander leaves – few

Method
1. Horsegram / kollu is bit a hard gram. So we need to soak it overnight for good resuts. If cannot, soak in hotwater for 4 hrs, changing hot water om every hour.

2. Discard the drained water and add fresh water and pressure cook it for 4 whistles. If you can able to smash it, by pressing it hard, then it is cooked perfectly.

3. Now drain this water and keep the drained horsegram separately and water separately. We are going to use this water for our rasam and the horsegram we are going to do horsegram sundal in the next post.

4. Crush the garlic, cumin seeds and black pepper nicely and keep it ready.

5. Soak the tamarind with 2 cups of water and extract the tamarind pulp and keep it ready.
6. In a vessel, add the oil and when hot, add the cumin seeds, black gram, crushed red chillies and curry leaves and fry for a while.

7. To this add the crushed the garlic, cumin and pepper and fry. Add the chopped tomatoes and saute well.

8. When the tomatoes are cooked, add the tamarind pulp. Add the required salt, asafoetida, turmeric powder.

9. Add some more water to it and add some more fresh curry leaves and bring it to boil. Dont allow to boil for more time. (1 – 2 mim should be ok).

10. Add fresh coriander leaves. Switch off the stove and serve it with plain rice and any papad or vadavam.

11. After finishing, I had this rasam in a tumbler and drunk as it is. I just love it.

Notes:
1. If you want you can add the rasam powder, while adding the turmeric and prepare. Then You can reduce the red chilli and the pepper.
2. If you like, you can take 3 tsp of cooked horsegram and grind to a fine paste and add it to the rasam. (its purely optional).

You can also check other Rasam Recipes below

1. Rasam Powder
2. Mango Rasam
3. Jackfruit Rasam
4. Paruppu Rasam / Dal Rasam
5. Pineapple Rasam
6. Mangalore Rasam

Tags: Horsegram Rasam , How to make Horsegram Rasam, Kollu Rasam, Rasam recipes, How to make Kollu Rasam, Horsegram Benefits, Kollu Recipes, Kollu Benefits, Horsegram Soup, Indian horsegram soup, Kollu soup, Health benefits of horsegram, Kollu Charu, Horsegram for wight loss, Huruli Saaru, Horali Saaru, Ulvu Charu

The post How to make Horsegram Rasam (Soup) | Kollu Rasam – Step by step (without Rasam Powder) | Rasam Recipes appeared first on Learning-to-cook.

Ingredients

• Chicken – 200gms
• Butter – 1 tsp
• Chicken Stock/Vegetable stock – 4 tsp
• Milk – 1/2 cup
• Water – 6 cups
• Corn  flour – 2 tsp
• Green chillies – 1 (chopped finely)
• White pepper – 1/5 tsp
• Black pepper – 1/4 tsp

Method

• Chop the chicken into fine pieces.
• In a wok, add 1 tsp butter and chicken pieces.

• Fry for 4 to 5 min, till the chicken becomes little dry.

• Now add the water and the chicken/vegetable stock and mix well.
• Add the green chillies and black pepper and milk.

• Allow the chicken pieces to cook nicely.

         

• Meanwhile, add 3 tsp water to the corn flour.

• When the soup starts boiling, add the corn flour mixture and stir.

• The soup, starts thickening. 
• Sprinkle white pepper, give a stir and switch off and serve the hot soup.

The post Thick Chicken Soup appeared first on Learning-to-cook.

Ingredients

• Jackfruits – 5 to 6
• Thuvar dhal water – 1/2 cup (Optional)
• Mustard Seeds – a pinch
• Tomato – 1 (cut into pieces)
• Tamarind – 1/2 lemon size
• Dry Red Chillies – 2 to 3
• Rasam Powder – 2 tsp
• Curry Leaves – few
• Cumin Seeds – 1/2 tsp
• Pepper seeds – 1/5th tsp (crushed) 
• Asafoetida – a pinch
• Coriander leaves – few
• Oil – 1 tsp
• Ghee – 1 tsp
• Salt – as per taste
• Water – 4 cups
• Turmeric – a pinch (Optional)
• Sugar/Jaggery – 1/2 to 1 tsp (Optional)

Method

• Pressure cook the toor dal (Thuvaram paruppu) with 3 cups of water adding a pinch of turmeric and keep aside.
• Soak the tamarind in 1 cup of water for 10 to 15 min and extract the water alone.
• In a kadai or pan, add oil, mustard seeds and cumin seeds, red chillies, curry leaves and fry for a min. 
• Add the Jackfruit pieces and add ghee and saute well or till they become little soft.

• Now add the tomato pieces or crushed tomato.
• Now add in the tamarind water, dal water, salt, pepper powder, rasam powder, Asafoetida and if needed add 1 more cup of water and cook in medium flame.
• When it starts boiling, add in the sugar/jaggery(optional) and coriander leaves and switch off.
• Serve the hot and have Jackfruit rasam with rice and papad.

This goes to the following recipes

The post Jackfruit Soup / Palapazha Rasam appeared first on Learning-to-cook.

Ingredients

• Pineapple – 1/2 (cut into small pieces)
• Thuvar dhal water – 1/2 cup
• Mustard Seeds – a pinch
• Tomato – 1 (cut into pieces)
• Tamarind – 1/2 lemon size
• Dry Red Chillies – 2 to 3
• Curry Leaves – few
• Cumin Seeds – 1/2 tsp
• Pepper seeds – 1/5th tsp (crushed) 
• Asafoetida – a pinch
• Coriander leaves – few
• Rasam Powder – 1 tsp
• Oil – 1 tsp
• Ghee – 1 tsp
• Salt – as per taste
• Water – 4 cups
• Turmeric – a pinch (Optional)
• Sugar/Jaggery – 1/2 to 1 tsp (Optional)

Method

• Pressure cook the toor dal (Thuvaram paruppu) with 3 cups of water adding a pinch of turmeric and keep aside.
• Soak the tamarind in 1 cup of water for 10 to 15 min and extract the water alone.
• In a kadai or pan, add oil, mustard seeds and cumin seeds, red chillies, curry leaves and fry for a min. 
• Add the Pineapple pieces and add ghee and saute well or till they become little soft.
• Now add the tomato pieces or crushed tomato.
• Now add in the tamarind water, dal water, salt, pepper powder, rasam powder, Asafoetida and if needed add 1 more cup of water and cook in medium flame.
• When it starts boiling, add in the sugar/jaggery(optional) and coriander leaves and switch off.
• Serve the hot and sweet pineapple rasam with rice and papad.

Note:

•  Since my pineapple is sweet, i didnt add sugar.
•  Any dhal water can be used.
•  Dal can also be crushed nicely and added to the rasam
• Click here for Rasam powder Recipe

The post Pineapple Rasam / Annasi Pazha Rasam appeared first on Learning-to-cook.

Ingredients

• Tomato – 2 (cut into pieces)
• Tamarind – lemon size
• Garlic – 5 cloves
• Cumin seeds – 1/4 tsp
• Mustard seeds – a pinch
• Fenugreek seeds – 2 pinch
• Dhall stock – 2 cups
• Turmeric powder – 1/4 tsp
• Rasam Powder – 1 tsp
• Asafoetida – 2 pinch
• Curry leaves – few
• Cilantro – few
• Salt as per taste
• Water – 2 cups

Method

• Soak the tamarind in hot water for 10 mts.
• Mean while, grind the tomato pieces and garlic in mixie just for 3 seconds (1 to 2 rounds is enough).
• In a kadai, add oil.
• When oil is hot, add mustard seeds, cumin sees, Fenugreek seeds.
• Add the grinded paste and the tamarind water, turmeric powder, Asafoetida salt and dhall stock.
• Allow it to boil till the raw smell of tamarind goes off.
• While boiling add the rasam powder and curry leaves.
• Switch off the stove and serve hot with rice.

The post Paruppu Rasam (Dhall Rasam) appeared first on Learning-to-cook.

Ingredients

• Carrot, Beetroot ,Cabbage, Cauliflower, Spring onions, Green peas, Beans – 2 cups
• Cumin seeds – 1/2 tsp
• Pepper – 1/2 tp
• Green chilli – 2 
• Ginger Garlic paste – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Raw rice washed water – 2 cups
• Water – 2 cups
• Corn flour – 2 tsp
• Salt – as required
• Oil – 1 tsp

Method

• In the cooker, add the oil, green chillies, ginger garlic paste, cumin seeds and fry well.
• Mean while, grind the pepper to coarse powder and add to the mixture.
• Now put all the vegetables and fry for 2 mts.
• Add the water and rice washed water, salt and turmeric powder and bring to boil.
• Close the cooker lid and leave for 5 whistles.
• Open the lid and add the corn flour water to it and bring to boil again.
• Sprinkle pepper on top of soup (if more spice is needed) and serve hot.

[This recipe goes to Healing food: carrot event by siri and hosted by suma]

The post Vegetable soup appeared first on Learning-to-cook.

Ingredients

• Raw mango – 1 (sour)
• Turmeric Powder – 1/4 tsp
• Rasam powder – 1 tsp
• Any dhall strain – 1 cup ( i used red gram dhall)
• Mil – 1 tsp
• Mustard seeds – 1 pinch
• Cumin seeds – 1/4 tsp
• Asafoetida – 1 pinch
• Salt as per taste
• Curry leaves – 5 to 6
• Coriander leaves for garnishing
• Water as required

Method

• In a kadai, add some water and cook the mango with turmeric powder and salt until mango becomes soft.
• Now add the rasam powder and boil for 3 minutes.
• In another pan, add oil, cumin seeds, mustard seeds, curry leaves and pour this to the boiling rasam.
• Garnish with coriander leaves and serve hot with rice.

Note: If the mango is very sour, add bit jaggery to the rasam. It gives different taste.

The post Mango Rasam appeared first on Learning-to-cook.

Ingredients 

• Tuvar dhal – 1/2 cup.
• Tamarind – lime size.
• Tomatoes – 2
• Green chillies – 2 (cut length wise)
• Rasam Powder – 3 tsp
• Sugar or Jaggery – (sugar – 2 teaspoon) (Jaggery – 1 tsp)
• Salt – according to taste
• Turmeric powder – 1/4 teaspoon
• Oil – 1 tsp
• ghee – 1 tsp
• Mastard seeds –  1 pinch
• Urud dhal – 1/4 tsp
• Curry leaves – as per wish
• Coriander – for garnishing

Method

• Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder.
• When cooked, take out and smash well.
• Soak tamarind in two cups of warm water for some time and take the tamarind water alone.
• In kadai, add oil, put chopped tomato, green chilli and the tamarind water.
• Add salt, rasam powder, sugar/jaggery and boil for 5 to 7 minutes.
• Now add the smashed dhall and again cook for 5 minutes, by adding curry leaves and coriander leaves.
• In another pan, add, ghee, mustard seeds, urud dhall and fry for 2 minutes and pour this to the above rasam.
• Serve the hot mangalore rasam with rice.

The post Mangalore Rasam appeared first on Learning-to-cook.