Jeera Milagu Rasam is a comforting meal which is a soothing Indian style soup flavored with fresh ground pepper and cumin enhanced with the aroma of fresh curry leaves and ghee tempering.
There are many recipes with mild variations to make this aromatic and tasty milagu jeera Rasam, but today I shall share with you my amma's recipe which has been my childhood favorite.
Growing up, I used to come down with cold and cough with every single weather change and this yummy rasam mixed with soft rice and ghee used to be a staple . It used to be so soothing and calming to the sore throat and would also give the dull taste buds a quick rejuvenation.
Even to this day,I make jeera milagu rasam (saathamudhu) when even one person in the family is under the weather.
Having said that , the last couple of days one after another, people at home are coming down with sore throat , cold ,cough due to the sudden change in weather in my city. Jeera milagu rasam has been on the menu ever since and hubby loves to sip on hot rasam with fresh ghee tempering which smells of fried asafoetida and crackled jeera .
To make jeera milagu rasam, we donot use the regular rasam powder instead we make a fresh spice mix by roasting pepper corns , jeera ,red chilly and pigeon peas (thoor dhall).
I use tomato as well as tamarind in this recipe, but you can skip the tomatoes and make it just with tamarind and spice mix .
Cooking Time - 15 mins
Complexity - simple
Serves - 2 to 3
Ingredients
For the spice mix
1 tsp cumin /jeera
1/2 tsp thoor dhall
2 dry red chillies
Pinch of asafoetida
For the rasam
Small lemon sized tamarind
3 cups water
Salt as needed
Tempering
1/4 tsp jeera
1/4 tsp mustard
1/2 tsp pepper powder
Pinch of asafoetida /hing
Fresh curry leaves and corriander
Method
- Dry roast the ingredients mentioned under the spice mix and blend it to a fine powder . Set aside .
- Blanch the tomatoes along with the tamarind for 5 to 6 mins .
- Once it cools down, squeeze out the puree from the tamarind and tomato. Pass it through a sieve and collect it in a thick bottom vessel.
- Add 2 cups of water to the tamarind tomato puree with some salt and boil it till the raw flavor of tamarind is lost. This will take about 8 to 10 mins.
- Make a paste of the spice mix with little water and add this to the boiling tamarind water and cook on low flame till you see the rasam frothing . Turn it off at this stage and garnish with fresh corriander leaves.
- Heat ghee in a pan and splutter the mustard seeds, followed by jeera and curry leaves. Turn off the stove , add asafoetida and pepper powder .pour this tempering over the rasam.
- Sip on the hot rasam as is or mix it with steamed rice and enjoy with some roasted papads and simple potato stir fry /urulai kaara curry.
Some more rasam varieties to enjoy
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This recipe is very similar to what mil used to make with tomatoes. We used special powder with only tamarind base and as we love this rasam, will try ur recipe soon - kalyani
ReplyDeleteSuda suda saadam with this jeera milagu rasam was my go to when I got the dreaded trending illness. Infact this the only one I felt had some taste!.
ReplyDeleteHot Rasam with ghee and sandige is a blissful. A comfort meal for me anytime. I love to just drink it when I have sore throat. Looks super tempting Priya.-Preethi
ReplyDeleteMilagu jeera rasam looks amazing priya! i can drink 2-3 cups of this delish hot rasam. Best remedy for the seasonal cold and cough! An absolute comfort food!
ReplyDeleteUsing freshly ground spice mixture definitely helps when one has this milagu jeera rasam to ward off colds and coughs. Hubby loves rasam with rice and I love to sip on it. This is perfect for our winter season.
ReplyDeleteWith cold winds and rain, what could be better than slurping from a bowl of steaming milagu jeera rasam? This recipe is not only soothing in nature, but it also has amazing flavors. I am all for it. This rasam and some rice complete my weekend.
ReplyDelete