Jeera Milagu Rasam Recipe / South Indian Pepper Cumin Soup

A No Tamarind Rasam Recipe that has the goodness of Pepper and Cumin, uses no Rasam powder and is the perfect antidote to combat seasonal weather change.

Jeera Milagu Rasam Recipe / South Indian Pepper Cumin Soup

Jeera Milagu Rasam Recipe / South Indian Pepper Cumin Soup

I was on a break last month for 10 days and took off to South India for our yearly ancestral temple visits and came back home to an empty refrigerator. Both of us were craving for some piping hot Jeera Milagu Rasam for dinner as the weather had been crazy during our travels.

As a South Indian, when you are feeling slightly under the weather, always resort to Rasam, especially Jeera Milagu Rasam which is also popularly known as South Indian Pepper and Cumin Soup.

South India had been majorly impacted by Gaja Cyclone a week just before we landed and hence it was raining in most parts. While the news hasn’t even covered 1/4th of the devastation, we could see the havoc it had created, especially in the hills of Kodaikanal. The Forest has taken an excessive brunt of the heavy winds and rainfall.

So, once we came back home, all we wanted was comfort food to soothe our senses and cure a bad blocked nose. A quick order and delivery of basic grocery and I was on my way into the kitchen to cook and savour the most popular South Indian comfort food – Jeera Milagu Rasam. 

No Tamarind Jeera Milagu Rasam

Rasam is clearly every South Indian’s go to medicine to cure the basic issues that one faces with weather change – cold, cough, body ache and fever.

This Milagu Jeera Thani Soup or the Pepper and Jeera Rasam is an ideal antidote to blocked sinuses too. I have made a No Tamarind Rasam preparation here and used Thakkali or Tomatoes instead of tamarind or puli in Tamil, for the tangy effect. Not to mention it cuts back time of soaking and squeezing juice from tamarind or puli, thereby speeding the cooking time. Ideal in situations when you are busy, tired or just plainly lazy.

What is Rasam?

A delicate thin flavoured broth or soup from the South Indian cuisine that is tamarind based, has freshly ground spices, some dal or lentils and curry leaves. Rasams are very much alike the shorba that can be consumed as an appetizer or can be sipped through out the day when suffering from nasal congestion. It is warm, comforting and soothing. For me, Rasam feels like a warm hug in a tumbler (glass in Tamil)

No Tamarind Jeera Milagu Rasam

Each family has a signature style of making Rasams, with different spice mixes. However, nothing beats the magic of consuming piping hot Jeera Milagu Rasam with steamed rice and a dollop of ghee or nei. A simple side of vegetables or papads makes it even more interesting.

Some of the best combos of vegetable sides to this delicious bowl of Jeera Milagu Rasam are Cabbage Paruppu Usili or cabbage with lentil crumble, Karamani Keerai Poriyal which is Cow Peas and Mixed Greens Stir Fry. Rasam and Avial which is a mixed vegetable curry with coconut based gravy is very popular combination in South India, especially Kerala.

While Rasams (also called as Saaru and Chaaru) are popular everywhere and have umpteen varieties, The Jeera Milagu Rasam, in particular, is the perfect antidote to seasonal weather change and related ailments.

The Rasam recipe, I share here today, is very similar to my Mother’s style of preparation. Although, I have skipped the Tamarind and used Tomatoes instead for the ‘puli’ or ‘tangy’ taste. We at home are not very huge fans of Tamarind and hence we opt for extra tomato loaded rasams instead.

Also, this No Tamarind Jeera Milagu Rasam uses no Rasam Powder and is made with simple roasted and ground Pepper and Jeera along with few basic spices.

I have cooked the Rasam in ghee followed by a tempering in ghee too since it is recommended to consume ghee during winters, especially when down with fever or cold. Hence the recipe is not Vegan. You can use veg oil or sesame oil instead if  you are looking for a vegan option. Also, skip hing or Asafoetida for a gluten free option.

Let’s head over to the recipe with step by step pictures and make a steaming bowl of Jeera Milagu Rasam and enjoy during winters.

Recipe for Jeera Milagu Rasam Recipe / South Indian Pepper Cumin Soup

Prep Time – 10 to 15 minutes

Cook Time – 30 minutes

Serves 3 to 4 nos.

Ingredients

  1. 1 cup of chopped tomatoes
  2. 1/2 cup of cooked Tur Dal or Arhar Dal
  3. 2 tblsp of Black Pepper
  4. 2 tblsp of Jeera or Cumin
  5. 1/2 tsp of Turmeric powder
  6. 1/4 tsp of Asafoetida
  7. 2 tsps of ghee or clarified butter + 1 tsp ghee for tempering
  8. 1 tsp Mustard Seeds
  9. 2 or 3 nos. whole red chillies
  10. Curry leaves as required
  11. Finely chopped coriander leaves as required
  12. Salt as required
  13. Water as required to adjust the consistency

Method

  1. Dry roast black pepper and jeera (separately) and pound them into a coarse powder using a mortar and pestle.
  2. Heat a kadhai and add ghee, followed by some mustard seeds (use half the quantity as prescribed in ingredients).
  3. Once mustard crackles, add hing or asafoetida (use half the quantity as prescribed in ingredients).
  4. Now add some curry leaves and chopped tomatoes.
  5. Allow the tomatoes to cook and turn mushy (try and mash with the back of your spoon)
  6. Add turmeric powder, water as per your desired consistency and allow it to reach a boil.
  7. Once it boils, add the coarse black pepper and jeera powder.
  8. Mix well, add salt to taste and allow it to simmer on low heat for atleast 5 to 7 minutes.
  9. Now add the cooked Tur dal and mix well.
  10. Check for salt and add more if required.
  11. Add finely chopped coriander leaves and mix well.
  12. Once the Rasam turns frothy on top, switch off the flame and prepare for tempering
  13. Temper the Rasam with some mustard seeds, red chillies, ghee and asafoetida and add it on top of the Rasam.
  14. Mix well and add some more finely chopped coriander leaves.
  15. Serve piping hot as Soup or Mix with Steamed Rice and enjoy.
How to make Jeera Milagu Rasam
Tomatoes with basic spices and ghee
How to make Jeera Milagu Rasam
Coarsely ground Jeera and Milagu (Pepper)
How to Make Jeera Milagu Rasam
Mashing the tomatoes to release the tanginess and flavour
How to Make Jeera Milagu Rasam
Adding water and bringing it to a boil
How to Make Jeera Milagu Rasam
Adding the coarse powder to the rasam
How to Make Jeera Milagu Rasam
Cooked and mashed dal
How to Make Jeera Milagu Rasam
Add the dal and allow the Rasam to simmer
Jeera Milagu Rasam

Jeera Milagu Rasam Recipe / South Indian Pepper Cumin Soup

Jeera Milagu Rasam is sheer comfort food for South Indians. A Main Course Recipe that is mixed with rice and ghee along with a veg side. It can also be sipped throughout the day when under the weather just like a mug of soup. The pepper and cumin relieves you of nasal congestion. Contains No Tamarind or Rasam Powder.
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Course: Main Course, Soup
Cuisine: Indian, South Indian
Keyword: Jeera Milagu Rasam, No Tamarind Rasam, Rasam for cold, South Indian Pepper Cumin Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 people

Ingredients

  • 1 cup Chopped Tomatoes 1 cup is 250 ml
  • 1/2 cup Cooked Toor Dal or Arhar Dal
  • 2 tbsp Black Peppercorns
  • 2 tbsp Jeera or cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing or Asafoetida Skip Hing for Gluten Free Version of the Recipe
  • 3 tsp Ghee or Clarified Butter 2 tsp for Rasam + 1 tsp for tempering (For vegan version skip the ghee and add oil)
  • 1 tsp Mustard Seeds or Rai
  • 2 to 3 nos Whole red chillies
  • A sprig of curry leaves or few as required
  • Finely chopped coriander leaves as required
  • Salt to taste
  • Water as required to adjust the consistency

Instructions

  • Dry roast black pepper and jeera (separately) and pound them into a coarse powder using a mortar and pestle.
  • Heat a kadhai and add ghee, followed by some mustard seeds (use half the quantity as prescribed in ingredients).
  • Once mustard crackles, add hing or asafoetida (use half the quantity as prescribed in ingredients).
  • Now add some curry leaves and chopped tomatoes
  • Allow the tomatoes to cook and turn mushy (try and mash with the back of your spoon / spatula)
  • Add turmeric powder, water as per your desired consistency and allow it to reach a boil.
  • Once it boils, add the coarse black pepper and jeera powder
  • Mix well, add salt to taste and allow it to simmer on low heat for atleast 5 to 7 minutes.
  • Now add the cooked Toor dal or arhar dal and mix well
  • Check for salt and add more if required
  • Add finely chopped coriander leaves and mix well
  • Once the Rasam turns frothy on top, switch off the flame and prepare for tempering
  • Temper the Rasam with some mustard seeds, red chillies, ghee and asafoetida and pour it over the Rasam.
  • Mix well and add some more finely chopped coriander leaves.
  • Serve piping hot as Soup or mix with Steamed Rice and enjoy

Notes

  • I have cooked the Rasam in Ghee. It is good for health especially when under the weather. I don't recommend oil in place of ghee (unless you are a vegan) as it compromises the taste and aroma
  • Water quantity depends on what consistency you want the Rasam to be. Some prefer very watery rasam whereas some prefer medium consistency. Adjust the salt when you add water. 
  • The amount of turmeric is more in the recipe that is because it is good for cold and cough. Adjust the quantity as per your preference.  

If you try this at home, please give me a shout out / Tag Me on any of my social media handles.

 

Vidya Narayan

Views: 506

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 8 Comments

    1. Absolutely. Thank you so much.

  1. Simply love Rasam.. Its my most favourite south Indian dish.. Just need a bowl of steamed rice with it and I am all set

    1. I agree Ruchi. Simple comfort food.

  2. I so enjoyed reading your prelude to the recipe. Will def be trying this

    1. Thank you Donna. Do try and let me know.

    1. Absolutely Deepti.

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