Rasam is one of the most comfort food for South Indians. Typically served as a second course in South Indian meals, I prefer to have rasam as an accompaniment to molagootal, kootu or thogayal. Milagu jeera (pepper cumin) rasam is a quick and flavorful rasam which is made with freshly ground spices and does not have any cooked lentils.
This rasam is ideal to be served during winters or when you are having cold or cough. The combination of pepper and cumin helps in digestion, relieving cold and gives soothing feel to throat. My mom makes this rasam to serve along with molagootal or kootu. I served this spicy rasam with rice, garlic potato stir-fry and paruppu thogayal. Not only with rice, this rasam can be had as a soup too.
Notes and Tips
- Do not boil the rasam after it becomes frothy.
- Usually we do not add garlic in this rasam, but if you want, you can grind 1 or 2 garlic cloves with cumin and pepper.
- Tempering in ghee not only enhances the flavor, also tones down the heat from black pepper and chilly.