jeera milagu rasam | pepper cumin rasam

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Jeera milagu rasam recipe With step by step photos – a spicy, tangy and hot rasam that’s good during the winters. Low fat and vegan. The recipe is easy and does not require rasam powder.

pepper cumin rasam recipe, pepper cumin rasam

I was having a terrible cold for the past few days. I made this rasam on one of these days. This rasam is an 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.

Few more rasam varieties which are good for cough and cold are:

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.

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

How to make jeera milagu rasam

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 jeera milagu rasam plain or accompanied with rice, sambar and a side vegetable South Indian dish like carrot poriyal, beetroot poriyal or cabbage thoran.

pepper cumin rasam recipe, pepper cumin rasam
More rasam varieties

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pepper cumin rasam recipe, milagu jeera rasam recipe

Jeera Milagu Rasam

4.67 from 21 votes
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.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine South Indian
Course: Side Dish

Servings 3 to 4
Units

Ingredients

to be ground coarsely or semi fine

  • ½ tablespoon black pepper
  • ½ tablespoon cumin
  • 2 dry red chilies, halved and deseeded
  • 6 to 7 medium sized garlic

other ingredients

  • ½ tablespoon tightly packed seedless tamarind, soaked in ½ cup warm water
  • 1 medium tomato, crushed or chopped
  • ¼ cup chopped coriander leaves (cilantro leaves)
  • 1 to 1.25 cups water or add as required
  • salt as required

for tempering rasam

  • 1 teaspoon mustard seeds
  • 8 to 10 medium sized curry leaves
  • teaspoon turmeric powder, roughly 2 to 3 pinches of turmeric powder
  • 1-2 pinch asafoetida (hing)
  • 1 to 1.5 tablespoon oil

Instructions

preparation

  • First just warm 1/2 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.
  • In a grinder, take garlic, red chilies, black pepper and cumin seeds. 
  • Grind coarsely or to a semi fine texture.

making pepper cumin rasam

  • Heat oil in a pan or pot. Splutter mustard seeds first.
  • Then add curry leaves and the coarsely ground spices.
  • Saute for a minute. Then add turmeric powder, asafoetida and chopped coriander leaves. Stir very well.
  • Then add crushed or chopped tomatoes. Stir and saute for a minute or two.
  • Then add tamarind pulp and water. Season with salt.
  • 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.
  • You can adjust the consistency of rasam as per your choice, by adding more or less water. Adding less water will make the rasam more tangy and hot and vice versa.
  • Serve the jeera milagu rasam plain or accompanied with rice, sambar and a side vegetable south indian dish.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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