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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
Servings: 4 People
Equipment
- 1 Large Pot or Kadai
- 1 Small Pan
- 1 Ladle
- 1 Strainer
- 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
- Soak the tamarind in 1/2 cup of warm water for about 15 minutes
- Extract the juice and discard the pulp
Prepare the Rasam
- 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
- Allow the mixture to cook for about 15 minutes. Add water as needed to maintain the desired consistency
Prepare Tempering
- In a small pan, heat oil or ghee. Add mustard seeds ,Cumin . let them splutter
- Add curry leaves to it. Fry for a few seconds until fragrant
Combine and Serve
- Pour the tempering over the simmering Rasam and mix well.
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.
Video
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.
