About Jeera Rasam
This Jeera Rasam with all your basic ingredients from the kitchen, can be easily prepared. Most of the time that is required in this recipe is to soak the tamarind and rest of the procedure is as easy as a breeze. This particular recipe doesn’t even need another rasam essential, which is Rasam Powder. Rasam is a Tamil word that stems from the Sanskrit word ‘rasa,’ which means juice, essence or extract. Since a traditional Rasam Recipe is also based on this principle, it is called so. Similar is the case with this Jeera Rasam or Jeera Milagu Rasam as well, which basically has a spicy mixture cooked with juices of tamarind and tomato, and then tempered. Since ‘jeera’ is cumin in English and the Tamil word ‘milagu’ means pepper, the literal translation of the name of this dish simply means Cumin Rasam or Pepper Cumin Rasam. There are many varieties of rasam made in the South Indian cuisine. Each is unique in its own way as there are differences in their flavor, consistency and texture. Just like this Cumin Rasam, which is a well-known one from Tamil Nadu, there are variations with different names in other regions of India. For instance, a rasam stays a rasam in Kerala. But is referred to as a ‘saaru’ in Karnataka, ‘Charu’ in Andhra Pradesh and ‘saar’ in Maharashtra. Another famous India inspired pungent British soup is the ‘mulligatawny.’ Rasams are a personal favorite, more when anyone of us at home are going through a stubborn cold or even terrible cough. It is an excellent remedy during such times and really soothes and calms the system. Along with this Jeera Rasam, there are other varieties that I make at home, especially during winters. These are:
Milagu Rasam Beetroot Rasam Lemon Rasam
All these versions are delicious and easy to prepare, but also warm and comfort the body so well. For this specific recipe of rasam, along with pepper and cumin, red chilies, garlic and coriander leaves are also added. Fresh coriander also adds a refreshing hint to it. However, if you want to make this rasam minus garlic, then don’t add the garlic. Enjoy this rasam just as it is, have it as an appetizer beverage or serve it with steamed rice, sambar and a side dish of vegetable dish like poriyal. Whatever you choose to do, the Jeera Milagu Rasam is always going to be amazing.
How to make Jeera Rasam
Preparation
1. Soak ½ tablespoon tightly packed seedless tamarind in warm water for 30 minutes. 2. Then, squeeze the soaked tamarind to get the pulp. Strain the tamarind extract and set aside. 3. In a small grinder, take 6 to 7 medium-sized peeled garlic cloves, 2 dried red chilies (halved and seeds removed), ½ tablespoon black peppercorns and ½ tablespoon cumin seeds. 4. Grind to a coarse or semi-fine mixture.
Make Jeera Milagu Rasam
5. Heat 1 to 1.5 tablespoons oil in a pan or pot. Splutter 1 teaspoon mustard seeds first. 6. Then, add 8 to 10 curry leaves and the ground spice mixture. 7. Sauté for a minute on low heat ensuring these delicated herbs and spices do not burn. Then, add ⅛ teaspoon turmeric powder, 1 to 2 pinches asafoetida (hing) and ¼ cup chopped coriander leaves. 8. Stir and mix very well. 9. Then, add 1 medium chopped or crushed tomato. 10. Stir and sauté for a minute or two. 11. Next, add the prepared tamarind extract. 12. Pour 1 to 1.25 cups water or as required. 13. Season with salt according to taste. 14. Stir very well to mix. 15. Simmer the rasam without a lid till the tomatoes soften and the raw taste of the tamarind is no longer there. This takes about 12 to 15 minutes on low to medium heat. 16. When done, turn off the heat. 17. Serve Jeera Rasam plain or accompanied with rice, sambar and a side vegetable South Indian dish like carrot poriyal, beetroot poriyal or cabbage thoran. You could garnish with some coriander leaves if you like, while serving the Pepper Cumin Rasam.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Rasam (Thakkali Rasam) Mysore Rasam Recipe Paruppu Rasam Tamarind Rasam | Puli Rasam This Pepper Cumin Rasam from the archives first published in December 2013 has been updated and republished on June 2024.
