Jeera Milagu Rasam
Jeera Milagu Rasam | Pepper Cumin Rasam
Pepper Cumin Rasam is a spicy, tangy, and hot appetizer drink made from tamarind, black pepper, and cumin. It is also known as Milagu Jeera Rasam. Pepper Rasam is very commonly prepared in all South Indian homes. Basically, a watery pepper flavored tomato rasam which is typically enjoyed with hot steamed rice or can be consumed as a drink or soup. This rasam is an excellent remedy for cough and cold.
Whole Pepper – 1 tablespoon
Cumin Seeds – 2 tablespoon
Toor Dal – 1 tablespoon
Tamarind – Small Gooseberry Sized
Oil – ½ tablespoon
Mustard seeds – ½ teaspoon
Jeera – ½ teaspoon
Hing – ¼ teaspoon
1 dried red chilli (broken)
Few curry leaves
Salt – 3 teaspoons
Turmeric- ⅛ teaspoon
Chopped Cilantro- 2 tablespoons
Water – 4 cups
Soak the ingredients given under "To Grind" in 1 cup of water for 15 minutes. Drain the water after 15 minutes and grind into a coarse paste. Chop the tomatoes and cilantro and set them aside.
Heat a pan or pot and add the oil.
When the oil is hot, add the mustard seeds, cumin seeds, red chilli, hing, and few curry leaves.
When the mustard seeds splutter, add the chopped tomatoes, turmeric powder, and salt and cook for a couple of minutes.
Then add the ground paste and 1 cup of water and bring it to a rolling boil. The rasam mixture will thicken, but that’s normal.
Then add the remaining three cups of water and the chopped cilantro. At this stage, you can check for the salt. And if required, then adjust accordingly.
Now simmer this rasam mixture until it becomes frothy on top.
Turn off the heat when it becomes foamy, and you can add more cilantro and serve it hot with rice or can be consumed as a drink or soup.
- Instead of soaking the ingredients to be ground, you can dry roast and grind as well.
- This rasam is on the spicier side. Adjust the pepper and cumin amount according to your preference.
- If you are serving this to nursing moms, then ignore the toor dal while grinding the masala and add a garlic pod.