Pepper Cumin (Milagu Jeeragam) Rasam Recipe with Srivarahafoods Pepper Cumin Rasam Powder
Millagu Jeeragam Rasam is a classic SouthIndian dish celebrated for its robust flavor and aromatic spices. Thistraditional rasam variation showcases the distinctive blend of peppercorns(millagu) and cumin seeds (jeeragam), offering a delightful burst of warmth anddepth to every spoonful. Whether served as a comforting soup or alongsidesteamed rice, Millagu Jeeragam Rasam promises to tantalize your taste buds withits rich and tangy goodness
Prep Time10minutes mins
Cook Time20minutes mins
Total Time30minutes mins
Course: Main Course, Soup
Cuisine: Indian, South Indian
Keyword: cumin, Herbal rasam, herbal soup, How to make Millagu Jeeragam Rasam Recipe, how to make mlagu jeeragam rasam powder, how to make pepper cumin rasam powder, How to make Rasam, Milagu, pepper, Rasam
Servings: 4 People
Equipment
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1 Large Pot or Kadai
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1 Small Pan
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1 Ladle
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1 Strainer
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1 Measuring Cups and Spoons
Ingredients
- 11/2 tbsp SriVaraha Pepper Cumin( Milagu Jeeragam) Rasam Powder
- 30 Gram Tamarind
- 1/2 tbsp Turmeric Powder
- 4 Cups Water
- Salt as Required
Tempering
- 3 tsp Oil or Ghee
- 1 tsp Mustard Seeds
- 1 Handful Curry Leaves
- 1 tsp Asafoetida
Instructions
Prepare Tamarind Extract
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Soak the tamarind in 1/2 cup of warm water for about 15 minutes
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Extract the juice and discard the pulp
Prepare the Rasam
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Pour the tamarind juice in a Large Pot. Add turmeric powder,1 1/2 tbsp SriVaraha Pepper Cumin Rasam powder, and the required amount of salt. Mix well
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Allow the mixture to cook for about 15 minutes. Add water as needed to maintain the desired consistency
Prepare Tempering
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In a small pan, heat oil or ghee. Add mustard seeds ,Cumin . let them splutter
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Add curry leaves to it. Fry for a few seconds until fragrant
Combine and Serve
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Pour the tempering over the simmering Rasam and mix well.
Notes
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Cooking Tips
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Allow the rasam to simmer gently to allow the flavors to meld together.
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Garnish with coriander leaves just before serving for a fresh burst of flavor.
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Notes
Cooking Tips- Allow the rasam to simmer gently to allow the flavors to meld together.
- Garnish with coriander leaves just before serving for a fresh burst of flavor.
