Milagu Seeraga Rasam

Milagu Seeragam rasam  | Pepper cumin Rasam | Rasam recipe | milage rasam with step by step pictures and video recipe. Check out the milagu rasam and If you like the video pls SUBSCRIBE to my channel

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 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 in Youtube

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

Rasam recipe collections

During my childhood days I use to think 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.

Not only on sick days, Milagu jeeraga rasam is one default item in our home after any heavy meal. Whenever we go to some functions/events and have 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 handy. After my kids were born, Amma prepared postpartum special menu for first few months and this Milagu Seeragam rasam is one which 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

Milagu Jeera Rasam | Gottu Rasam

Milagu Jeeraga rasam

5 from 3 votes

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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 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 in low flame till raw smell goes off
• Add 1/2 cup of water, pepper cumin powder and 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 it to the rasam

Video

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Notes

1. If tamarind has impurities, extract the tamarind extract and make rasam
2. Tomato can be cut into pieces and added, but mushy tomatoes gives nice taste to the rasam
3. 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 over-powering cumin smell
4. Adjust the Chilli according to your taste
5. For postpartum rasam avoid red chilli
6. Garlic can be added while tempering

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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

How to make Milagu jeeea rasam with step by step pictures:

• Add tamarind, and tomato; mash it well with 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 in 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