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Jeera Milagu Rasam

Jeera Milagu Rasam/Cumin Pepper Rasam Recipe

Swati
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. It is 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.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Tamarind Soaking time 10 minutes
Course Appetizer, Soups
Cuisine Indian, South Indian
Servings 4 Cups

Equipment

  • Spice Grinder/Coffee Grinder
  • Pan
  • Ladle
  • Knife
  • Measuring Spoons

Ingredients
  

  • 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

Instructions
 

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.

Prepare Rasam

  • 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.

Video

Notes

Instead of dry tamarind, you can also use 1 tsp of store bought tamarind paste. Dilute it in water before adding to the rasam with spices.
Traditionally fenugreek seeds are not added to Jeera Pepper Rasam. But I have added here. You can leave it if you want.
Keyword Cumin Pepper Rasam, Jeera Milagu Rasam
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