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.
Ingredients
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30 grams Tamarind
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soaked in hot water
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1 teaspoon Whole Black Peppercorns
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coarsely pounded
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1 teaspoon Cumin powder (Jeera)
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1/2 teaspoon Black pepper powder
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1/4 teaspoon Turmeric powder (Haldi)
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optional
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Salt
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to taste
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For the Seasoning
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1 teaspoon Ghee
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/2 teaspoon Cumin seeds (Jeera)
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1 sprig Curry leaves
Instructions
Step 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
Step 2
Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle
Step 3
Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt
Step 4
Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away
Step 5
You can add more water, pepper and cumin if you find the water too tangy
Step 6
Once done, turn off the heat and serve Jeera Milagu Rasam hot
Step 7
Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner