Archana's Kitchen

Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam

October 2, 2019

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Jeera Milagu Rasam Recipe  - South Indian Pepper Cumin Rasam - Recipe image with step-by-step cooking instructions
Time:Prep: 20 M|Cook: 10 M|Total: 30 M
Makes:4 Servings

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


Ingredients

For the Seasoning

    30 grams Tamarind, soaked in hot water
    1 teaspoon Whole Black Peppercorns, coarsely pounded
    1 teaspoon Cumin powder (Jeera)
    1/2 teaspoon Black pepper powder
    1/4 teaspoon Turmeric powder (Haldi), optional
    Salt, to taste
    1 teaspoon Ghee
    1/2 teaspoon Mustard seeds (Rai/ Kadugu)
    1/2 teaspoon Cumin seeds (Jeera)
    1 sprig Curry leaves

Instructions 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 diluted tamarind water.

    2

    Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle. Add the curry leaves, pounded black peppercorns, 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, pepper and cumin if you find the water too tangy.

    5

    Once done, turn off the heat and serve Jeera Milagu Rasam hot. 

    6

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



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