Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam

A delicious piping hot rasam, served hot makes a great soup for the soul. Give it a try and serve it with warm rice and a cabbage poriyal.

Archana Doshi
15 ratings.
Jeera Milagu Rasam Recipe  - South Indian Pepper Cumin Rasam

The Jeera Milagu Rasam Recipe also known as the Pepper Rasam is a very classic dish of the South Indian Cuisine. This rasam is simmered with tamarind water along with freshly pounded pepper, cumin and a tempering with ghee. A lot of times this rasam is given when one is suffering from a cold or sore throat making it very soothing because of the black pepper.

Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner.

If you like Rasam's, then you must try some of our favorite recipes

Cuisine: South Indian
Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Prep in

20 M

Cooks in

10 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 30 grams Tamarind , soaked in hot water
  • 1 teaspoon Whole Black Pepper Corns , coarsely pounded
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Black pepper powder
  • 1/4 teaspoon Turmeric powder (Haldi) , optional
  • Salt , to taste
  • For the Seasoning
  • 1 teaspoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 sprig Curry leaves

Directions for Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam

  1. To begin making the Jeera Milagu Rasam (Pepper Rasam Recipe), first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give a diluted tamarind water.

  2. Heat ghee in a sauce pan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle. Add the curry leaves, pounded black pepper corns, the cumin powder, black pepper powder, turmeric powder, tamarind water and salt.

  3. Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away.

  4. You can add more water and pepper and cumin if you find the water too tangy.

  5. Once done, turn off the heat and serve. 

  6. Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner.

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Last Modified On Tuesday, 05 December 2017 16:38

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