Jeera Milagu Rasam | Spicy Vegan Broth

Rasam is always a good idea!

Rasam is a South Indian delicacy that's very comforting and soothing. It's a tangy, spicy, and very refreshing brothy Sorbet!

It acts like chicken soup for the vegetarian soul. We love it at home and always end up making it once a week. 

Traditionally, it's prepared in an Eeya Sombu, a metal-coated vessel that gives it a unique aroma and flavor. 

My grandma used to make Rasam in it and it would taste amazing! Unfortunately, I don't have that vessel yet. I simply make it in a stockpot. 

Growing up, it was part of our daily menu. My mom would make the best Rasam ever! Dad would have it as a soup and we would have it mixed with rice.

I do have a couple of alternate recipes on the blog that you can check out - Paruppu Rasam and Tomato Rasam.

This is not just a simple recipe, it is also one of the most effective broths when your feeling under the weather. 

There are two main ingredients in this recipe that give it its distinct flavor.

One is cumin seeds also known as Jeera in Hindi or Jeeragam in Tamil. The other is peppercorns which are also known as milagu in Tamil. 

It is very nourishing and healthy, fit for all ages. That's why our mothers and grandmothers resort to making this dish whenever anyone falls sick in the house. 

Why make this

I prefer this particular recipe to others because it really is very simple to make. There is no Rasam powder needed. Plus you don't need to cook the lentils separately.

• It's very easy and simple
• A one-pot detox recipe
• Perfect for winters but soothing in any weather
• Acts like a magic potion if you are suffering from a cold, cough, or a slight fever
• It aids digestion
• In fact, it's also a great Indian postpartum recipe for new moms

Ingredients needed

Each ingredient added in this has numerous health benefits. 

Mustard seeds, Cumin seeds, and whole black pepper have healing properties and give this broth the required flavors. 

Tur or Toor Dal - Lentils makes this broth hearty and nourishing. 

Tamarind pulp and tomatoes give this spicy broth the required tangy flavor and tartness.

Cilantro and curry leaves give it an aromatic flavor.

A lot of Asafoetida or Hing can overpower the taste, but we like to add a pinch. 

Here's how to make it

While every family has their own way of making this delicious broth, here's how we make it!

1. Soak cumin seeds, peppercorns, and lentils for 20-30 minutes. 
2. Drain the water and transfer the peppercorns and cumin seeds to a blender along with chopped tomato.
3. Also, add the soaked toor dal. 
4. Grind to a coarse paste by adding 1-2 tablespoons of water if needed. 
5. Dilute tamarind pulp and mix with water. Add this to the stockpot. 
6. Add the ground paste, turmeric powder, asafoetida, and salt. Stir and cook this on low flame and let it simmer for 10 minutes or until the raw smell of the tamarind goes.
   • It will begin to thicken. Do not cover.
   • Once it comes to a boil and becomes frothy on top, add chopped cilantro and turn off the flame. 
7. This is an optional step - Add oil, ghee, or vegan ghee to a tadka pan.
   • Temper mustard seeds, and once they crackle, add a few chopped curry leaves. Pour this tempering over the broth and it's done. 

Serving suggestions 🍽 

This can be served as a hot appetizer drink or soup. It can also be served with steamed rice which is a popular combo along with some curry/poriyal on the side.

But you can also serve it with cauliflower rice and cooked quinoa. Another popular combination is to serve it with Avial. They taste so good together. 

You can use this same recipe to make Beetroot Rasam Rice in the Instant Pot.

Top recipe tips 💭

If you like garlic flavor, add 1-2 cloves while grinding along with the other ingredients. You can also throw in some cilantro stems (minus the leaves) while grinding to give it more flavor.

Reduce the number of peppercorns if you don't want your broth to be too spicy or if making it for kids. 

If you are not using tamarind pulp but regular tamarind, then follow these steps.

• Soak a lemon sized ball of tamarind in warm water for 10-15 minutes. 
• Squeeze out the juice as much as you can. Strain it and then use this tamarind water. 

Use either raw mango (kachi Keri) or kokum as a substitute for tamarind. Instead of soaking and then grinding, you can also roast these ingredients and then grind them. 

To balance the flavors, you can add a teaspoon of sugar or jaggery powder along with salt. The consistency of this broth is supposed to be very thin. 

One important thing to remember while making Rasam is to not overcook it. It's important to take it off the flame when it comes to a boil and becomes frothy on top. 

Skip adding asafoetida if you are allergic or on a gluten-free diet. Also, you may skip adding toor dal if it's part of the postpartum diet. 

It stays good in the fridge for 2-3 days. You can freeze it too. Or you could just freeze the paste and use it whenever you feel sick or feel like not cooking anything.

This recipe is totally vegan unless you use Ghee for the tempering. However, it tastes amazing when you use Ghee! So if you are not vegan, please use Ghee. 

To make it in an Instant Pot

Follow the recipe steps, add all the ingredients except the prepared paste to the pot. Cook in manual mode for 6-7 minutes.

Do a quick pressure release. Turn on saute mode, then stir in the ground paste and bring to a boil. 

Recipe 📖