Jeera Milagu Rasam Recipe – South Indian Pepper Cumin Rasam
The Jeera Milagu Rasam Recipe, also known as Pepper Cumin Rasam, is a cherished classic in South Indian cuisine. Infused with the robust flavors of black pepper and cumin, this rasam is a comforting and warming dish, especially effective during cold seasons or when you have a sore throat. Its base is made with tamarind water, flavored with freshly pounded spices, and tempered in aromatic ghee. The simplicity and depth of flavors make it a perfect accompaniment to a South Indian meal.
Whether you’re looking for a quick remedy for seasonal ailments or a traditional addition to your lunch, Jeera Milagu Rasam offers both flavor and healing benefits. Pair it with Cabbage Poriyal and Steamed Rice for a wholesome and satisfying meal.
Recipe Overview
| Cuisine | South Indian Recipes |
|---|---|
| Course | Lunch |
| Dietary Preference | No Onion, No Garlic (Sattvic) |
| Preparation Time | 20 minutes |
| Cooking Time | 10 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind | 30 grams (soaked in hot water) |
| Whole Black Peppercorns | 1 teaspoon (coarsely pounded) |
| Cumin Powder (Jeera) | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon (optional) |
| Salt | To taste |
| For the Seasoning | |
| Ghee | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information (Per Serving Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 50 kcal |
| Carbohydrates | 8 g |
| Protein | 1 g |
| Fat | 2 g |
| Sodium | Variable (based on salt) |
| Fiber | 2 g |
Instructions
-
Prepare Tamarind Water:
- Soak 30 grams of tamarind in hot water for about 10 minutes. Once softened, extract the pulp and dilute it with 3 to 3 ½ cups of water to form tamarind water. Set aside.
-
Temper the Spices:
- Heat 1 teaspoon of ghee in a saucepan over medium heat.
- Add ½ teaspoon of mustard seeds and let them crackle.
- Stir in ½ teaspoon of cumin seeds and sauté briefly until aromatic.
- Add a sprig of curry leaves, allowing them to release their fragrance into the ghee.
-
Add the Spices and Tamarind Water:
- Mix in the coarsely pounded black peppercorns, 1 teaspoon of cumin powder, ½ teaspoon of black pepper powder, and ¼ teaspoon of turmeric powder (if using).
- Pour in the prepared tamarind water and add salt to taste.
-
Simmer the Rasam:
- Stir the mixture well and bring it to a brisk boil. Allow it to simmer for 3-4 minutes to cook off the raw tamarind flavor and blend the spices.
- If the rasam tastes too tangy, you can adjust the flavors by adding more water, black pepper, or cumin as needed.
-
Serve Hot:
- Turn off the heat and serve the Jeera Milagu Rasam piping hot.
Serving Suggestions
The Jeera Milagu Rasam is best enjoyed as part of a traditional South Indian meal. Serve it alongside Cabbage Poriyal (Muttaikose) and Steamed Rice for a simple yet deeply satisfying lunch or dinner.
This dish is particularly soothing when you’re under the weather, as the pepper and cumin offer warming and healing properties. It also doubles as a delicious soup for light meals.
Make this timeless South Indian Pepper Cumin Rasam a staple in your weekly meals for its irresistible flavor and health benefits!
