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Jeera Milagu rasam/Pepper rasam

Jeera milagu rasam/pepper rasam is a south-indian style soup, made with tamarind and tomates and spiced with pepper & cumin.
5 from 3 votes
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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 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

  • 23 grams tamarind or a small marble tamarind
  • 1 no medium-sized tomato
  • 2 cloves garlic
  • 1 no green chili
  • few coriander leaves
  • ¾ tsp salt or to taste

Tempering

  • 1 tsp oil/ ghee
  • ¼ tsp mustard seeds /kadugu
  • ¼ tsp cumin seeds/ jeera
  • tsp hing /asafoetida

To Grind/pound

  • 1 tsp black peppercorns
  • 1 tsp jeera /cumin seeds
  • 1 tsp corinader 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 1/2 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.