Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam
A sattvic South Indian Recipes recipe with tamarind - soaked in hot water, whole black peppercorns - coarsely pounded, cumin powder (jeera). Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
7 steps- 1
To begin making the Jeera Milagu Rasam - Pepper Rasam Recipe, first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water
tamarind - soaked in hot water(30 grams)black pepper powder(1/2 teaspoon) - 2
Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle
cumin powder (jeera)(1 teaspoon)ghee(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 3
Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt
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 tastecumin seeds (jeera)(1/2 teaspoon)sprig curry leaves(1) - 4
Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away
tamarind - soaked in hot water(30 grams)salt - to taste - 5
You can add more water, pepper and cumin if you find the water too tangy
tamarind - soaked in hot water(30 grams)cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 6
Once done, turn off the heat and serve Jeera Milagu Rasam hot
- 7
Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner
Rate this recipe
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Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam
A sattvic South Indian Recipes recipe with tamarind - soaked in hot water, whole black peppercorns - coarsely pounded, cumin powder (jeera). Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
7 steps- 1
To begin making the Jeera Milagu Rasam - Pepper Rasam Recipe, first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water
tamarind - soaked in hot water(30 grams)black pepper powder(1/2 teaspoon) - 2
Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle
cumin powder (jeera)(1 teaspoon)ghee(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 3
Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt
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 tastecumin seeds (jeera)(1/2 teaspoon)sprig curry leaves(1) - 4
Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away
tamarind - soaked in hot water(30 grams)salt - to taste - 5
You can add more water, pepper and cumin if you find the water too tangy
tamarind - soaked in hot water(30 grams)cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 6
Once done, turn off the heat and serve Jeera Milagu Rasam hot
- 7
Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner
Rate this recipe
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