Go Back
+ servings
Print

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.
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.