- Cooks Joy - http://cooksjoy.com/blog -

Milagu-Jeeraga Rasam (Pepper-Cumin Rasam)

Posted By Vardhini On June 17, 2011 @ 5:30 am In Blogging Marathon,Gravies,Healthy Recipes,Indian,Quick & Easy,Side Dishes,Under 30 minutes | 44 Comments

Do you’ll ever wonder whether a particular dish is too simple to post? I went through that for a while with this rasam. It was sitting in my drafts and I have finally convinced myself to post it for the marathon so it would be useful for newbies. Rasam is a staple in any South Indian meal. We can also think of it as a clear soup. When we come down with a cold milagu-jeeraga rasam is sure to be on the menu at home due to its medicinal properties.

The typical South Indian meal usually consists of three courses of rice along with dessert. First course is sambar/kuzhambu, second course is rasam and the third course is yogurt. We just do 2 courses at home with the second one being rasam/yogurt for me, but only rasam for K since K hates it when yogurt is mixed with rice. Now there are not many people who don’t like yogurt and it was a bit strange initially. But, I should be happy that he has graduated from hating yogurt to eating few dishes like raita, mor kuzhambu, etc.

I also find rasam to be a very comforting meal to look forward to particularly when we return from trips and it goes without saying that we will have rasam for the next 2 days. Both my kid’s love rasam and is their top pick always. So now off to this hot and tangy rasam.


1 small lemon size tamarind

Salt to taste
Pinch of asafoetida
1 tsp oil (for seasoning)
1/2 tsp Mustard seeds
Curry and coriander leaves

For masala

1 tsp coriander seeds
1 tsp pepper
2 red chillies
2 tsp toor dal
1 tsp cumin seeds

Dry roast all the ingredients for masala except cumin seeds and let it cool.

Take in a mixer along with cumin seeds.

Grind to a fine powder. You can make this powder in bulk and store.

Extract the juice from tamarind and to it add water, salt and asafoetida and bring to a boil. I have used around 5 cups of water here.

Let it boil for 5 minutes.

Now add the ground powder. Adjust the quantity to taste. We like it hot and I used 6 tsp of the powder.

Let the rasam boil for another 10 minutes and then turn the stove off. Finally season with mustard seeds. Garnish with curry and coriander leaves.

Comforting and tasty milagu-jeeraga rasam ready. We normally have it with rice and a vegetable curry.


Check out what other BM Marathoners are cooking.

Article printed from Cooks Joy: http://cooksjoy.com/blog

URL to article: http://cooksjoy.com/blog/2011/06/milagu-jeeraga-rasam-pepper-cumin-rasam.html

Copyright © 2015 Cooks Joy. All rights reserved.