Melagu (Pepper) Rasam

Tips for making perfect!


  • Tomato 1
  • Crushed Garlic pods 3
  • Tamarind a lemon size
  • Dry Chili 2
  • Mustard 1/2 Teaspoon
  • Fenugrek (Vendhayam) 1/4 Teaspoon
  • Curry Leaves little
  • Coriander to garnish
  • Turmeric powder a pinch
  • Asafoetida a pinch

To make a paste:

  • 1/2 teaspoon whole pepper, jeeragam 1/2 teaspoon and 1 green chili.
  • Grind it in mixcy and make a powder.


  • Take tamarind water and squeeze a tomato in the tamarind water.
  • Add little oil to kadai and add mustard when it starts to split add fenugrek, asafoetida, curry leaves, dry red chili, turmeric powder and grinded paste, fry for a while.
  • Add the tamarind water to the kadai.
  • Add pressed garlic to the grind water, allow it to boil.
  • Add coriander leaves and switch off the stove.
  • Finally add salt.

Melagu rasam is ready, great with steaming white rice and appalam. Let’s try it out and don’t forgot to drop your comments here…

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