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4.9 from 45 votes

Jeera Rasam (Pepper Cumin Rasam)

Called Jeera Rasam (or Jeera Milagu Rasam in Tamil) and Pepper Cumin Rasam in English; this is a spicy, tangy and robust appetizer made from tamarind, black pepper and cumin. It can be enjoyed as a drink or served with a side of steamed rice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 3
Calories: 81 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

To be ground coarsely or semi fine
  • ½ tablespoon black peppercorns
  • ½ tablespoon cumin
  • 2 dry red chilies - halved and deseeded
  • 6 to 7 garlic cloves - medium sized, peeled
Other ingredients
  • ½ tablespoon tamarind - tightly packed, soaked in ½ cup hot water
  • 1 tomato - medium-sized, crushed or chopped
  • ¼ cup Coriander leaves - chopped, (cilantro)
  • 1 to 1.25 cups water or add as required
  • salt as required
For tempering
  • 1 teaspoon mustard seeds
  • 8 to 10 curry leaves - medium sized
  • ⅛ teaspoon turmeric powder roughly 2 to 3 pinches of turmeric powder
  • 1 to 2 pinch asafoetida (hing)
  • 1 to 1.5 tablespoon oil

Instructions

Preparation
    Cup of Yum
  1. First heat ½ cup water. Soak tamarind in this hot water for 20 to 30 minutes. 
  2. Later squeeze the soaked tamarind to get the pulp. Strain the tamarind extract and set aside.
  3. In a grinder, take garlic, red chilies, black pepper and cumin seeds. 
  4. Grind coarsely or to a semi-fine texture.
Making pepper cumin rasam
  1. Heat oil in a pan or pot. Splutter mustard seeds first.
  2. Then add curry leaves and the coarsely ground spices.
  3. Sauté for a minute on low heat. Then add turmeric powder, asafoetida and chopped coriander leaves. Mix very well.
  4. Next add crushed or chopped tomatoes. Stir and saute for a minute or two.
  5. Add tamarind extract and water. Season with salt.
  6. Stir and simmer rasam on a low to medium heat, without a lid, until the tomatoes soften and the raw taste of tamarind goes away. It takes about 12 to 15 minutes.
  7. Serve the Jeera Rasam as is or accompanied with rice, sambar and a side of South Indian style sautéed vegetable dish.

Notes

  • You can adjust the consistency of rasam as per your choice, by adding more or less water. Adding less water will make the rasam more tangy and hot but do not add too much of water as this will dilute the flavors. 
  • This Pepper Cumin rasam is spicy. For a moderately or less spiced version, reduce the black pepper and dry red chilies.
  • You can adjust the consistency of rasam as per your choice, by adding more or less water. Adding less water will make the rasam more tangy and hot but do not add too much of water as this will dilute the flavors. 

Nutrition Information

Calories 81kcal (4%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 4g Sodium 399mg (17%) Potassium 202mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 645IU (13%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.04mg Vitamin B3 (Niacin) 31mg Vitamin B6 0.1mg Vitamin C 62mg (69%) Vitamin E 2mg Vitamin K 11µg Calcium 53mg (5%) Vitamin B9 (Folate) 323µg Iron 1mg (6%) Magnesium 21mg Phosphorus 40mg Zinc 0.3mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 81

% Daily Value*

Calories 81kcal 4%
Carbohydrates 8g 3%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 4g 20%
Sodium 399mg 17%
Potassium 202mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 645IU 13%
Vitamin B1 (Thiamine) 0.1mg
Vitamin B2 (Riboflavin) 0.04mg
Vitamin B3 (Niacin) 31mg
Vitamin B6 0.1mg
Vitamin C 62mg 69%
Vitamin E 2mg
Vitamin K 11µg
Calcium 53mg 5%
Vitamin B9 (Folate) 323µg
Iron 1mg 6%
Magnesium 21mg 5%
Phosphorus 40mg
Zinc 0.3mg

* Percent Daily Values are based on a 2,000 calorie diet.