Go Back
+ servings
top view of Jeera Milagu Rasam served in a bucket with a tongs on the side

Jeera Milagu Rasam | Spicy Vegan Broth

Learn how to make Jeera Milagu Rasam by following this easy recipe. This comforting rasam soup or spicy vegan broth is a great detox food! Make this in just 40 minutes and satisfy your cravings instantly!
Course accompaniment, Side Dish, Soup
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Soaking time 20 minutes
Servings 4 people
Calories 77.77kcal


  • stockpot


To make a paste

To make rasam

To prepare to temper


To make a paste

  • Soak cumin seeds, peppercorns, and lentils for 20-30 minutes.
  • Drain the water and transfer the peppercorns and cumin seeds to a blender along with chopped tomato.
  • Also, add the soaked tur dal.
  • Grind to a coarse paste by adding 1-2 tablespoons of water if needed.

To make rasam

  • Dilute tamarind pulp and mix with water. Add this to the stockpot.
  • 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.

To prepare to temper

  • Add oil 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.
  • Serve this as a soup or appetizer drink.


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 tur 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. 


Calories: 77.77kcal | Carbohydrates: 13.42g | Protein: 3.06g | Fat: 2.18g | Saturated Fat: 0.23g | Sodium: 10.1mg | Potassium: 281.17mg | Fiber: 3.67g | Sugar: 5.67g | Vitamin A: 368.67IU | Vitamin C: 29.99mg | Calcium: 56.55mg | Iron: 3.27mg