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.
Servings 3 people
Equipment
- Pressure Cooker
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.