Jeera milagu rasam/pepper rasam is a south-indian style soup, made with tamarind and tomates and spiced with pepper & cumin.
Course Main Course
Cuisine Indian
Keyword How to make rasam, Jeera rasam, milagu rasam, pepper rasam, Rasam, rasam rice, side dish for rice, south indian food
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories
Ingredients
23gramstamarind or a small marble tamarind
1nomedium-sized tomato
2clovesgarlic
1nogreen chili
few coriander leaves
¾teaspoonsalt or to taste
Tempering
1teaspoonoil/ghee
¼teaspoonmustard seeds/kadugu
¼teaspooncumin seeds/jeera
⅛teaspoonhing/asafoetida
To Grind/pound
1teaspoonblack peppercorns
1teaspoonjeera/cumin seeds
1teaspooncorinader seeds
Instructions
Soak tamarind in water for 30 minutes or you can soak it in warm water for 15 minutes. Extract around 3 cups of tamarind water, about 750 ml
Take the ingredients given under To Grind , in a mixer or use a mortar-pestle to grind to a coarse powder. This is our rasam powder
Take tomato, garlic, ginger, garlic,green chili,coriander into a mixer of chopper and grind it coarsely. You can use mortar and pestle too, if you are comfortable. Few mint leaves can also be added for flavor
Take the tamarind water in a heavy bottom pan/eeya chombu/tin vessel, add turmeric powder, hing and the ground tomato mixture
Add the freshly made rasam powder and salt to this and let it come to a boil. Once the rawness of the rasam powder disappears, which will take around 10-12 minutes, add ½ cup of water to the rasam.
Let the rasam froth well. Take it off the stove. Now let us do the tadka, in a tadka pan, heat oil/ghee, splutter mustard seeds, cumin and curry leaves. Pour this sizzling tadka over the rasam.
Garnish the rasam with fresh coriander leaves and serve it warm with rice.
Video
Notes
I use datar brand tamarind for my cooking. The amount of tamarind given above is according to our liking of tartness. So use tamarind according to your brand and taste.
You can also add 3-4 pounded peppercons to the tadka, it adds a nice flavor to the rasam.
Add few mint leaves while grinding the tomatoes or add it finally with coriander leaves for a fresh minty aroma.