Milagu Jeeraga Rasam is a traditional and healthy rasam made using pepper and cumin seeds. It’s a great remedy for cold and sore throat. It's loaded with the flavor of Jeera and Pepper and has good medicinal values. This can be served with hot steaming rice and a spoon of ghee.
There are few different variations of the Milagu Rasam can be made.
- Adding a spoon of Toor Dal and 1 Red chilli to the grinding ingredients - We can fry the toor da, red chili and pepper in a teaspoon of ghee and grind it to a powder along with Jeera. This powder can be further added to the tamarind juice.
- We can also add Garlic to the Rasam - We can crush 2-3 garlic and add it to the tamarind juice and allow it to boil along with the tamarind juice.
I am giving here the very plain basic Milagu Rasam that i make often in my home. We can even serve this healthy rasam as a starter soup.
If you like this Milagu Jeeraga Rasam, then you can also try other home remedy Rasam Recipes
- Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam - What better way to enjoy the rainy / chill day with cup of hot Jeera Rasam. Jeera Rasam or Cumin Rasam is a Indian soup that has a rich flavor of cumin.
- Kandathippili Rasam | Long Pepper Rasam - Kandathippili Rasam is a popular traditional rasam made using Thippili (Indian Long Pepper). Kandathippili has lot of medicinal properties.
- Poondu Rasam(Garlic Rasam) - Poondu Thippili Rasam is made using Arisi Thippili (Long Pepper), Kanda Thippili (roots of the Long Pepper) and Poondu (Garlic). It's one of the very healthy rasam with lot of medicinal properties.
Recipe card to make Milagu Jeeraga Rasam
Milagu Rasam | Pepper Rasam
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 96.8kcal
A Traditional & Healthy Rasam which tastes yummy with a hot steamed rice and a spoon of ghee. It's loaded with flavor of Pepper and Jeera. It's a comforting rasam which has lot of medicinal values.
Print Recipe
Ingredients
- 1 gooseberry size Tamarind
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 teaspoon Salt adjust to your taste
For Grinding
- 2 teaspoon Peppercorns
- 1 teaspoon Cumin Seeds
For Seasoning
- 1 teaspoon Ghee (Clarified butter) (or oil)
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
Instructions
Preparation
- Soak tamarind in warm water for 5 mins and extract the juice
- Take Peppercorns and Cumin Seeds in a mixer jar and grind it to a powder and keep it aside. We can grind large quantity of peppercorns and cumin seeds and store it in air-tight container and use it whenever we want
Making of Rasam
- In a sauce pan, add tamarind juice along with salt, turmeric powder, Ground Pepper-Cumin Powder and asafoetida and boil the tamarind juice till the raw smell of the tamarind goes off.
- Then add 2 cups of water and keep in medium flame till a frothy layer forms on top of the rasam
- In the pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curry leaves and fry for a minute. Add this tempering to the Pepper Rasam and switch off the flame
Video
Nutritional Info
Nutrition Facts
Milagu Rasam | Pepper Rasam
Amount Per Serving (1 Serving)
Calories 96.8
Calories from Fat 42
% Daily Value*
Fat 4.7g7%
Saturated Fat 1.9g12%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.9g
Cholesterol 7.3mg2%
Sodium 14.2mg1%
Potassium 393.6mg11%
Carbohydrates 12.9g4%
Fiber 3.5g15%
Sugar 1.2g1%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step pictures
- Soak tamarind in warm water for 5 mins and extract the juice
- Take Peppercorns and Cumin Seeds in a mixer jar and grind it to a powder and keep it aside. We can grind large quantity of peppercorns and cumin seeds and store it in air-tight container and use it whenever we want
- In a sauce pan, add tamarind juice along with salt, turmeric powder, Ground Pepper-Cumin Powder and asafoetida and boil the tamarind juice till the raw smell of the tamarind goes off.
- Then add 2 cups of water and keep in medium flame till a frothy layer forms on top of the rasam
- In the pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curry leaves and fry for a minute.
- Add this tempering to the Pepper Rasam and switch off the flame
