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pepper cumin rasam recipe, how to make pepper cumin rasam recipe

by dassana amit updated February 18, 2014

pepper cumin rasam recipe, pepper cumin rasam

pepper cumin rasam or milagu jeera rasam - a spicy, tangy and hot rasam thats good during the winters. i was having a terrible cold for the past few days. i made this rasam on one of these days. this rasam is excellent remedy for cough and cold.

the rasam recipe is easy and does not require rasam powder. i have added garlic in the rasam as it gives a good flavor. you can skip the garlic if you want to make a no onion no garlic version.

this pepper cumin rasam can be had plain as a appetizer drink or even served with rice, sambar and a side vegetable dish like poriyal (stir fried veggies with coconut).

pepper cumin rasam recipe, pepper cumin rasam

if you are looking for more rasam recipes then do check drumstick rasam, tamarind rasam, dal rasam, tomato rasam and easy rasam recipe.

pepper cumin rasam recipe details below:

5.0 from 1 reviews

pepper cumin rasam
 
Prep time
Cook time
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pepper cumin rasam – a spicy, tangy and hot appetizer made from tamarind, black pepper and cumin.
Author:
Recipe type: side
Cuisine: south indian
Serves: 3-4
Ingredients
to be ground semi fine:
  • 1 tbsp black pepper/kali mirch
  • ½ tbsp cumin/jeera
  • 2 dry red chilies, halved and deseeded
other ingredients:
  • lemon sized ball of tamarind soaked in 1 cup water
  • 1 medium tomato, crushed or chopped
  • 2 cups water
  • salt as required
for tempering:
  • ¾ tsp mustard seeds/sarson
  • 12-15 curry leaves
  • 7-8 garlic cloves/lahsun
  • a generous pinch of asafoetida/hing
  • 1.5 tbsp oil
Instructions
  1. first just warm 1 cup water.
  2. soak the tamarind in the warm water for 25-30 mins.
  3. grind the black pepper, cumin and red chilies to a semi fine powder in a coffee grinder or dry grinder.
  4. extract the pulp from the tamarind by squeezing with your hands in the same bowl in which the tamarind was soaked.
  5. strain the tamarind pulp and keep aside.
  6. rinse the garlic with their skins on.
  7. wipe them dry.
  8. then just crush them lightly in a mortar-pestle.
  9. the lightly crushed skins add to the flavor in the rasam
  10. heat oil in a pan.
  11. add the mustard seeds and crackle them.
  12. then add the crushed garlic and fry for 4-5 seconds.
  13. add the curry leaves and asafoetida.
  14. fry for 8-10 seconds.
  15. add the ground powder and saute for a minute.
  16. now add chopped or crushed tomato and saute for about 2 minutes.
  17. add the tamarind pulp and stir.
  18. pour the 2 cups water.
  19. season with salt.
  20. stir and simmer the rasam on a low to medium flame till the tomatoes soften and are cooked thoroughly for about 12-15 minutes.
  21. you can adjust the consistency of rasam as per your choice.
  22. adding less water will make the pepper cumin rasam more tangy and hot and vice versa.
  23. lastly add some chopped coriander leaves to the rasam and stir.
  24. serve the pepper cumin rasam hot plain or accompanied with rice, sambar and a side vegetable south indian dish.

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{ 8 comments… read them below or add one }

Ramachander December 23, 2013 1

This is what is served in almost all Tamilnadu .hotels.It is served round the year but it assumes a specialty in rainy and winter seasons. It is a must in every house. Lunch or diner is always rounded of with a cup of steaming [Milangu tanni] rasam. It’s like washing down dinner with a peg of Rum !!! It certainly keeps the sore throat and cold out. It is good even for severe cough and chest congestion. All the best.

Reply

dassana amit December 31, 2013 2

thanks for the info. i know its good for the cold. i have making it often in winters here. very comforting and healing.

Reply

Lloyd December 20, 2013 3

I am brand new to Indian Cuisine – a friend to a restaurant an I enjoyed it very much. In looking at the recipe pepper cumin rasam it mentions Tamarind. I was looking for a place to purchase to give this recipe a try. All I have found is Tamarind paste. Can a certain amount of paste make up for the real Tamarind? Or you can you recommend a website that might carry?
Thank you

Reply

dassana amit December 20, 2013 4

you can use the tamarind paste. for recipes mentioning a lemon sized ball of tamarind, you can use approx 1.5 tsp paste. just dissolve the paste in 1 cup of water before adding it. if the color is very dark in color, than add a pinch of turmeric powder to lighten it. also if there are threads and fibers than you can strain it

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aparna December 13, 2013 5

Do not say Rasam, I will walk in to your Home… Tempting click

Reply

dassana amit December 13, 2013 6

aparna, you are most welcome

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Nisa Homey December 13, 2013 7

Perfect for the season….with hot steaming rice….love your click!!

Reply

dassana amit December 13, 2013 8

thanks nisa.

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