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

pepper cumin rasam recipe, pepper cumin rasam

pepper cumin rasam or milagu jeera rasam recipe with step by step photos - 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. in the winters, whenever we have cold, i often end up making varieties of rasam. this pepper cumin rasam happens to be one of them.

apart from pepper and cumin, the rasam also has red chilies, coriander leaves and garlic. however, you can skip the garlic if you want to make a no onion no garlic version.

the rasam recipe is easy and does not require rasam powder.

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).

lets start step by step pepper cumin rasam recipe:

1. soak tamarind in warm water for 30 minutes.

soaked tamarind for rasam recipe

2. then squeeze the soaked tamarind to get the pulp. strain the pulp and keep aside.

tamarind pulp for rasam recipe

3. in a grinder, take garlic, red chilies, black pepper and cumin seeds.

grinding masala for rasam recipe

4. grind coarsely or semi fine.

grinding masala for rasam recipe

5. heat oil in a pan or pot. splutter mustard seeds first.

mustard seeds for pepper cumin rasam

6. then add curry leaves and the coarsely ground spices.

making pepper cumin rasam recipe

7. saute for a minute. then add turmeric powder, asafoetida and chopped coriander leaves.

add spices - making pepper cumin rasam recipe

8. stir very well.

stir pepper cumin rasam masala

9. then add crushed or chopped tomatoes.

add tomatoes to make pepper cumin rasam recipe

10. stir and saute for a minute or two.

stir pepper cumin rasam

11. then add tamarind pulp.

add tamarind pulp - making pepper cumin rasam

12. pour water.

add water to pepper cumin rasam

13. season with salt.

add salt to pepper cumin rasam recipe

14. stir.

making pepper cumin rasam recipe

15. simmer rasam without a lid till the tomatoes soften and the raw taste of tamarind goes away. takes about 12 to 15 minutes on a low to medium flame.

making pepper cumin rasam recipe

16. when done, switch off the flame and the hot and spicy rasam is ready to be served.

boiling pepper cumin rasam recipe

17. serve the pepper cumin rasam plain or accompanied with rice, sambar and a side vegetable south indian dish.

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 below:

5.0 from 2 reviews
pepper cumin rasam recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
pepper cumin rasam - a spicy, tangy and hot appetizer drink made from tamarind, black pepper and cumin.
AUTHOR:
RECIPE TYPE: side
CUISINE: south indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
to be ground coarsely or semi fine:
  • ½ tbsp black pepper/kali mirch
  • ½ tbsp cumin/jeera
  • 2 dry red chilies, halved and deseeded
  • 6 to 7 medium sized garlic
other ingredients:
  • ½ tbsp tightly packed seedless tamarind soaked in ½ cup warm water
  • 1 medium tomato, crushed or chopped
  • ¼ cup chopped coriander leaves
  • 1 to 1.25 cups water or add as required
  • salt as required
for tempering:
  • 1 tsp mustard seeds/sarson
  • 8 to 10 medium sized curry leaves/kadi patta
  • ⅛ tsp turmeric powder, roughly 2 to 3 pinches of turmeric powder
  • a generous pinch of asafoetida/hing
  • 1 to 1.5 tbsp oil
INSTRUCTIONS
  1. first just warm ½ cup water. soak tamarind in the warm water for 30 minutes. then squeeze the soaked tamarind to get the pulp. strain the tamarind pulp and keep aside.
  2. in a grinder, take garlic, red chilies, black pepper and cumin seeds. grind coarsely or to a semi fine texture.
  3. heat oil in a pan or pot. splutter mustard seeds first.
  4. then add curry leaves and the coarsely ground spices.
  5. saute for a minute. then add turmeric powder, asafoetida and chopped coriander leaves. stir very well.
  6. then add crushed or chopped tomatoes. stir and saute for a minute or two.
  7. then add tamarind pulp and water. season with salt.
  8. stir and simmer rasam on a low to medium flame, without a lid, till the tomatoes soften and the raw taste of tamarind goes away. takes about 12 to 15 minutes.
  9. you can adjust the consistency of rasam as per your choice, by adding more or less water. adding less water will make the pepper cumin rasam more tangy and hot and vice versa.
  10. serve the pepper cumin rasam plain or accompanied with rice, sambar and a side vegetable south indian dish.




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  1. Rajani says

    Simple and yummy rasam. I added an extra spoon of peppercorns as my hubby was down with sore throat…he loved it although it was way too spicy for me. Nonetheless I still enjoyed my rice and rasam with a tbsp of sugar in it. Thanks Dassana :-)

  2. Shushruta says

    This is simply great recipe. Everyone in my family loves this! Helps to clear soar throat and cold.
    All the recipe pictures are awesome. Thanks You!

  3. Champa says

    Have tried many of your recipes and I must say they are so yummy! Have 2 questions regarding this recipe:
    1. Instead of tamarind can I use lime?
    2. how much should I use if using cumin powder, pepper powder and red chilli powder directly?

    Thanks a ton!

    • says

      thanks champa. lime will change the taste and it will taste like lime/lemon rasam. but still you can add lime. just add as per your taste. otherwise the rasam could become too tart. in this rasam, freshly crushed or powdered black pepper gives a good aroma and taste. the same cannot be got with ready pepper powder. the same thing applies for both cumin and red chilies. use about 1/2 tbsp black pepper, 1.5 tsp cumin powder and about 1/2 tsp red chili powder. the taste will be different though but will still taste good.

  4. Ramachander says

    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.

  5. Lloyd says

    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

    • says

      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