Jeera Milagu 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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 3 to 4
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
- 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
- ⅛ teaspoon turmeric powder, roughly 2 to 3 pinches of turmeric powder
- 1-2 pinch asafoetida (hing)
- 1 to 1.5 tablespoon oil
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.