Spicy South Indian Pepper Cumin Rasam: Comfort in Every Sip
Jeera Milagu Rasam Recipe – South Indian Pepper Cumin Rasam
Indulge in the comforting flavors of South India with the traditional Jeera Milagu Rasam, a fragrant and spicy pepper cumin soup that serves as a delightful accompaniment to steamed rice. Known for its warming properties, this Sattvic dish is an excellent choice for those seeking a wholesome, onion-free, and garlic-free meal. Perfectly balanced with the earthy tones of cumin and the boldness of black pepper, this rasam is sure to tantalize your taste buds and nourish your soul.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind (soaked in hot water) | 30 grams |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) – optional | 1/4 teaspoon |
| Salt | To taste |
| Ghee | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 70 |
| Protein | 2g |
| Carbohydrates | 10g |
| Dietary Fiber | 2g |
| Fat | 3g |
| Sodium | 300mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Cuisine | Course | Diet |
|---|---|---|
| South Indian | Lunch | No Onion No Garlic (Sattvic) |
Instructions
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Prepare the Tamarind Water: Begin by extracting the pulp from the tamarind and combining it with 3 to 3-1/2 cups of water to create a diluted tamarind water. Ensure that the tamarind is fully dissolved in the water for a rich flavor base.
-
Heat the Ghee: In a medium-sized saucepan, heat 1 teaspoon of ghee over medium heat. Once the ghee is hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Allow them to crackle and release their aromatic essence.
-
Add the Aromatics: Next, add a sprig of curry leaves to the hot ghee. Follow this with the coarsely pounded black peppercorns, cumin powder, black pepper powder, and turmeric powder (if using). Stir well to combine the spices and let them sauté for a minute, enhancing their flavors.
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Combine with Tamarind Water: Pour in the prepared tamarind water and add salt to taste. Stir the mixture thoroughly, ensuring that all ingredients are well incorporated.
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Cook the Rasam: Increase the heat and bring the mixture to a brisk boil. Allow it to cook for 3 to 4 minutes, which will help to eliminate the raw taste of the tamarind and meld the flavors together.
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Adjust to Taste: If the rasam tastes too tangy, feel free to add a bit more water, black pepper, and cumin according to your preference. This will help balance the flavors to your liking.
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Serve Hot: Once the cooking is complete, turn off the heat. Serve the Jeera Milagu Rasam hot, paired with Cabbage Poriyal (Muttaikose) and steamed rice for a wholesome, comforting meal that is perfect for any day of the week.
Enjoy the warm, soothing experience of this South Indian classic, bringing the rich culinary traditions of India to your table with every spoonful of Jeera Milagu Rasam. The combination of spices not only enhances the flavor but also provides a range of health benefits, making this dish a favorite for many.
