Jeera Milagu Rasam Recipe – South Indian Pepper Cumin Rasam

The Jeera Milagu Rasam Recipe also known as the Pepper Rasam is a very classic dish of the South Indian Cuisine. This rasam is simmered with tamarind water along with freshly pounded pepper, cumin and a tempering with ghee. A lot of times this rasam is given when one is suffering from a cold or sore throat making it very soothing because of the black pepper.  Tamarind, Whole Black Peppercorns, Cumin powder (Jeera), Black pepper powder, Turmeric powder (Haldi), Salt, Ghee, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves   30 grams Tamarind , soaked in hot water 1 teaspoon Whole Black Peppercorns , coarsely pounded 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Black pepper powder 1/4 teaspoon Turmeric powder (Haldi) , optional Salt , to taste For the Seasoning 1 teaspoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves     20   10     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.Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle. Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt.Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away.You can add more water, pepper and cumin if you find the water too tangy.Once done, turn off the heat and serve Jeera Milagu Rasam hot. Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner.