Jump to Recipe Jump to Video Print Recipe

Milagu Seeragam rasam | Pepper cumin Rasam | Rasam recipe | milage rasam is a quick instant rasam prepared without dal and rasam powder. Gottu rasam is good for digestion, and a home remedy for cold. Pepper cumin rasam is also a good Indian postpartum recipe for new moms.

I love Amma’s cooking ever since my childhood days – till now there are some dishes which I will never get bored of. Sometimes simple and easy preparation tastes good. Milagu Seeragam rasam is one such dish. Amma calls it Gottu rasam. Rasam recipe collection on Youtube https://www.youtube.com/playlist?list=PL3zYDDQHDMSsEBfke4qJDeChuBfwDIhtX

Rasam is one South Indian rice accompaniment that has many variations. I love rasam and have posted a few rasam varieties in TMF,

During my childhood days, I use to think of it as kootu rasam. During sick days when I don’t feel like eating anything, Amma prepares this rasam and I will eat rice without any complaint. Milagu Seeragam rasam is so good for sore throat. Unnave marundhu (food is medicine)! This 20 minutes quick Milagu Seeragam rasam is so comforting. https://youtu.be/tCk6MLTxCQA Not only on sick days, but Milagu jeera rasam is also one default item in our home after any heavy meal. Whenever we go to some functions/events and have a heavy meal, Amma prepares Milagu Seeragam for the next meal. This is good for digestion. Milagu kuzhambu Even for busy days, this quick Gottu rasam comes so handily. After my kids were born, Amma prepared a postpartum special menu for the first few months and this Milagu Seeragam rasam is one that happened frequently. Those days she will skip the red Chilli tempering.

Milagu Seeragam Rasam

✅Postpartum Recipe

✅Good for digestion

✅Homeremedy for Cold, sore throat

✅Quick 20 minutes rasam

✅No rasam powder

✅No toor dal

✅Stays good for 2/3 day

Other rasam recipes in TMF

Milagu Jeera Rasam | Gottu Rasam

Milagu Jeeraga rasam

5 from 4 votes

Print Pin Comment

Course: Rasam

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Tamarind - 6 grams deseeded and without any discard
Tomato - 135 grams
Water - 2 + 1/2 cup
Pepper cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Coriander leave + curry leaves - few
Turmeric powder - 2/8 tsp
Salt - as required

To temper:

Ghee- 8 grams
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chili - 2

Instructions

Add tamarind, and tomato; mash it well with your hands
Add warm water, turmeric powder, hing, coriander powder, and salt; mix well
Add coriander leaves and curry leaves and cook the rasam for 12-15 minutes on low flame till raw smell goes off
Add 1/2 cup of water, pepper cumin powder; mix well
Cook till rasam turns frothy
Add hing and chopped coriander leaves; mix well
In a small pan add ghee, when the ghee is hot add mustard seeds and let it crackle. Add cumin seeds and red Chilli; mix well
Add the tempering to the rasam

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

If tamarind has impurities, extract the tamarind extract and make rasam
Tomato can be cut into pieces and added, but mushy tomatoes give nice taste to the rasam
Add cumin pepper powder after the raw smell goes off. Since we don't add many spice powders for rasam it is better to add the powder towards the end to avoid the over-powering cumin smell
Adjust the Chilli according to your taste
For postpartum rasam avoid red chilli
Garlic can be added while tempering