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rasam with ladle
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5 from 54 votes

Milagu Jeera Rasam | Pepper And Cumin Rasam

Milagu Jeera Rasam or commonly just called as Jeera rasam or milagu rasam is a wonderful rasam to sip on when experiencing minor cold symptoms.
Prep Time10 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Rasam and Kuzhambu, Side Dish
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 4 Cups
Calories: 42kcal
Author: Sandhya Ramakrishnan

Equipment

  • 1 Blender
  • 1 Cooking Pot
  • 1 seasoning pan

Ingredients

  • 1 Tablespoon Tamarind (marble size) soaked in hot water
  • ½  teaspoon Turmeric powder
  • ⅛ teaspoon Asafetida
  • 1 ½ teaspoon Thuvaram paruppu/red gram dal
  • 1 ½ teaspoon Pepper corns
  • 1 ½ teaspoon Jeeragam/ cumin seeds
  • 1 Red chili optional
  • 1 inch piece Ginger
  • few Curry leaves
  • 1 teaspoon Ghee
  • ½ teaspoon Mustard seeds
  • to taste Salt

Instructions

  • In a small bowl soak the thuvaram paruppu, pepper, cumin and the red chili in water for about 10 mins.
  • Grind the soaked ingredients along with curry leaves and ginger to coarse paste.
  • Soak the tamarind in about 2 cups of hot water and extract the juice. Boil the tamarind water with turmeric powder, asafetida, and salt until it reduces to about 1 cup and the raw smell of the tamarind disappears (about 10-15 mins).
  • Now add the ground mixture and let it come to a boil. Top it off with about 2 to 2 ½ cups of water and heat until the rasam becomes frothy. Do not boil too long after the ground ingredients are added because it makes the rasam bitter.
  • Season the mustard seeds in ghee and add it to the rasam.

Video

Notes

Expert tips
  • Adjust the quantity of pepper and cumin depending on your family's spice level. This quantity that I have mentioned yields medium spicy rasam.
  • Red chili in the rasam is optional and can be skipped.
  • Curry leaves can either be ground or just added as leaves when the rasam is boiling.
  • Do not boil the rasam too long after the ground ingredients are added because it makes the rasam bitter.
  • Adults or the elderly can drink or sip this milagu jeera Rasam when warm to help to soothe the throat.
  • For babies and kids, I usually make rasam sadam and feed it warm with a dollop of ghee.
  • You can season the rasam with oil instead of ghee to make it vegan.

Nutrition

Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 4mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg