Mustard and Pepper Soup (Milagu Rasam)

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Mustard and Pepper Soup (Milagu Rasam)

A sharp and spicy starter from east India.

Course Indian Soup
Cuisine Indian
Cook Time 19 minutes
Resting Time 7 minutes
Servings 2


Spice Blend –


  • ¼ cup Pigeon Peas
  • 2 Tomatoes chopped
  • 1 tsp Tamarind paste
  • ¾ tsp Jaggery
  • 3 cups Water
  • 1-2 tsps Ghee


  1. Method –

    • In a pressure cooker, place the pigeon peas, 1 cup of water and cook for 10 – 15 minutes.

    • In a small pan, heat the ghee over a medium flame. Add in all the spices, stirring constantly so the powders don’t catch. Fry for a minute, then remove from the heat.

    • Add in the remaining water, tamarind paste, chopped tomatoes, jaggery and all spices. Let it boil for 2-3 minutes.

    •Turn off heat and cover with a lid, let this sit for 10 minutes.

    • Garnish with fresh coriander leaves and serve with white rice.

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