Learn how to make Jeera Milagu Rasam to get relief from seasonal cold cough related discomfort. Stepwise Video included in the recipe card.
Jeera Milagu Rasam Recipe from South Indian (Tamil cuisine) is a delicious and comforting rasam made with minimum spices with prominent Jeera(Cumin) and Pepper flavour.
A very common Rasam Variety prepared in South Indian homes to beat the cold cough and digestive issues.
A prefect comforting drink to beat the cold and chilly winters.
During winters I find my comfort in various varieties of hot soups, rasam and stews. These are not only comforting but also have health boasting properties due to use of vegetables and different spices.
A bowl of warm soup/rasam not only soothes the senses but is also very filling.
- What is Rasam
- More Rasam Variety that you may love to try
- Why Jeera Milagu Rasam/Cumin Pepper Rasam is good for you
- Ingredients for Jeera Milagu Rasam
- How to make Jeera Pepper Rasam/Jeera Milagu Rasam
- How long can we store Rasam
- Recipe Card for Jeera Milagu Rasam/Cumin Pepper Rasam
- Jeera Milagu Rasam/Cumin Pepper Rasam Recipe
What is Rasam
Rasam are the thin consistency soups from South India which contain various spices, lentils and herbs like curry leaves, cilantro etc. These are very comforting and have immune boasting properties.
During winters or rainy weather or whenever the kids are not feeling well(especially during cold and cough) I makes these different rasam varieties for them. I have couple of rasam on my blog-- do checkout these and make on cold chilly evening. Trust me nothing soothes the senses as a piping hot bowl of rasam.
Rasam is served as soups or appetizers and also as side with meals. These are best paired with steamed rice and poriyal( South Indian style stir fried vegetables).
More Rasam Variety that you may love to try
Try out this healthy and delicious rasam with buttermilk(Mor Rasam)
Why Jeera Milagu Rasam/Cumin Pepper Rasam is good for you
It is comforting during cough and cold and fever.
Loaded with spices and herbs that help in digestion
Fight cold and cough caused due to cold and rainy weather.
Completely Gluten-free and Vegan Friendly and made in very less oil(a tbsp).
Ingredients for Jeera Milagu Rasam
For the rasam we need very basic pantry ingredients. I learned this recipe from my neighbour in Mumbai. She suggested to roast the spices and dal and grind to fine powder before adding to rasam. Many people soak the spices and dal and then add the grinded paste. Roasting brings out the flavour and enhances the taste.
The main flavour of this rasam comes from Jeera/Cumin Seeds and Black Peppercorns.
Spices- Cumin Seeds, Peppercorns, Black Mustard Seeds(Rai), Dry Whole Red Chilli. I also add a tsp of Fenugreek Seeds(Methi). Traditionally these are not added in the Jeera Pepper Rasam recipe. Methi seeds help in giving comfort to body from aches and pains and are good especially during mensuration pain.
Tamarind and Tomato- adds to tangy taste. Soak tamarind and hot water and make tamarind water. You can also use 1 tsp of store bought tamarind paste. Dilute it in water before adding to the rasam with spices.
Herbs- Cilantro/Fresh Coriander leaves, Curry Leaves. Many people like to add garlic also. I sometimes add and sometimes skip it. You can add 3-4 garlic cloves, add while grinding the rasam powder.
Salt as per taste and ghee/oil. Ghee adds so much flavour to the rasam. Vegans can replace ghee with any good plant oil.
All ingredients required here(mentioned below) are available in Indian Grocery stores or online (this is for the readers who stay outside India).
How to make Jeera Pepper Rasam/Jeera Milagu Rasam
Checkout the detailed video on how to make the rasam.
Make Tamarind Water-Soak Tamarind in warm water for 10 mins., then rub it with fingers to extract the pulp and make tamarind water. Strain the water and discard the threads and seeds.
Dry roast spices( except mustard seeds), dal and curry leaves.
Wash the curry leaves and pat dry on tissue paper or kitchen towel.
Once the spices and dal mix starts giving the roasted aroma, take off the heat.
Transfer to a grinder jar and grind to coarse powder.
In a pan, heat oil, add mustard seeds, when seeds splutter add curry leaves.
Add the coarse powder, tamarind water and about 2-3 cups water. Also add jaggery powder.
Let the mixture come to a roaring boil.
Add finely chopped coriander leaves before serving.
How long can we store Rasam
Fresh piping hot rasam tastes best. But you can refrigerate it for 3-4 days. It stays good for a month in freezer. Freeze in individual portions and thaw in refrigerator before reheating. Also, do not add coriander leaves if you are planning to freeze rasam. Add fresh leaves before serving.
Do not reheat rasam more than one time. Reheating Rasam again and again makes it loses it's flavour and tastes bitter.
Recipe Card for Jeera Milagu Rasam/Cumin Pepper Rasam
Jeera Milagu Rasam/Cumin Pepper Rasam Recipe
- Spice Grinder/Coffee Grinder
- Measuring Spoons
- 1 tbsp Jeera/Cumin seeds
- 20 Peppercorns/Kali Mirch
- ½ tsp Mustard Seeds
- 1 tbsp Arhar/Toor Dal Split Pigeon Pea Lentil
- ½ tsp Fenugreek Seeds optional
- 1 Dry Red Chilli
- Dry Tamarind small lemon sized ball
- 1-2 tsp Jaggery Powder
- 1 Tomato(medium)
- 20 Curry Leaves
- 2 tbsp Coriander leaves Finely chopped
- Salt as required
- 1 tsp Oil
- 3-4 Cups Water
Make Tamarind Water-
- Soak Tamarind in ½ cup warm water for 10 mins., then rub it with fingers to extract the pulp and make tamarind water. Strain the water and discard the threads and seeds.
- Wash the curry leaves and pat dry on tissue paper or kitchen towel. Keep 5-6 leaves aside to add to tempering.
- Finely chop the tomato.
- Finely chop coriander leaves.
- Dry roast spices( except mustard seeds), dal and curry leaves.
- Once the spices and dal mix starts giving the roasted aroma, take off the heat.
- Transfer to a grinder jar and grind to coarse powder.
- In a pan, heat oil, add mustard seeds, when seeds splutter add curry leaves.
- Add chopped tomato and cook on low flame till it softens.
- Add the coarse powder, tamarind water, jaggery powder, mix and about 2-3 cups water.
- Let the mixture come to boil.
- Add finely chopped coriander leaves before serving.
- Serve hot.
Storing and Reheating
- Fresh piping hot rasam tastes best. But you can refrigerate it for 3-4 days. It stays good for a month in freezer.
- Freeze in individual portions and thaw in refrigerator before reheating. Also, do not add coriander leaves if you are planning to freeze rasam. Add fresh leaves before serving.
- Do not reheat rasam more than one time. Reheating Rasam again and again makes it loses it's flavour and tastes bitter.
Hope you will try the recipe and you and your loved ones will surely love it as much as my family loves it.
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