Milagu jeera rasam sadam is a spicy and brothy rice dish. The soupy rasam is flavored with cumin, black peppercorn, tomatoes, and tamarind and is poured over fluffy rice for a hearty meal.
- 1 tsp - Black Peppercorn
- 1 tsp - Cumin Seeds
- 1 tsp - Coriander Seeds
- 1 Tbs plus 2 tsp - Vegetable Oil
- 4-5 - Garlic Cloves
- 2 - Roma Tomatoes finely chopped or ~20 cherry tomatoes cut in half (180g)
- 1 Tbs plus 1 tsp - Kosher Salt, plus more to taste (will be less if using table salt)
- 1/2 cup - Tamarind Water made from 10g of tamarind pulp (Check out this post on making tamarind water)
- 3 cups - Water
- 1/4 tsp - Mustard Seeds
- 1/2 tsp - Cumin Seeds
- 2 - Whole Dried Red Chilies
- 4-5 - Curry Leaves
- 1/4 tsp - Hing or asafetida
- 2 cups - Basmati Rice, cooked (Optional For Serving)
- Cilantro for garnish, chopped (Optional)
- In a small pan on medium heat, dry roast the black peppercorn, cumin seeds, and coriander seeds for 1-2 minutes, making sure to periodically stir until you see the cumin and coriander seeds brown slightly. Grind the spices with either a mortar and pestle or a spice grinder. The spices can be coarsely ground; they do not need to be a fine powder. Set the spice mixture in a bowl to the side.
- In the mortar and pestle, add the four garlic cloves and pound into a coarse paste. In a medium pot on medium heat add 2 tsps of oil. Next, add the garlic and sauté until the garlic softens (about 2-3 minutes).
- Add tomatoes and salt. Mix to incorporate and allow the skin on the tomatoes to wrinkle and soften (about 2-3 minutes). Add water to the tomato mixture and increase the the heat to medium-high.
- Pour the tamarind water along with the 3 cups of water into the pot and increase heat to medium-high. Allow the rasam to come to a rolling boil. Once the rasam has come to boil, turn off the heat, add the ground spice mixture, and stir.
- Make the thalipu or tadka: In a small pan on medium-high heat add 1 Tbs of oil, mustard seeds, cumin seeds, red chilis, curry leaves, and asofetida and temper the spices. When the spices start dancing in the oil and you hear popping noises, it is time to pour the flavored spices and oil into the rasam. This step goes pretty quickly so make sure you have all your ingredients ready and make sure not to burn the spices or else it will impart a bitter taste to the rasam.
- Add chopped cilantro to add a fresh herbal finish. You can either enjoy the rasam as a brothy soup on its own or ladle it over some basmati rice for a more substantial meal.
- Taste; adjust for salt. Scoop a mound full of sadam aka rice in a bowl and ladle as much rasam as you desire over it. Optionally garnish with cilantro!
- If you are looking for tamarind substitutes, check out this blog post for tamarind substitutes
- If you want to substitute cumin, coriander, and black peppercorn powder in place of whole seeds, the amounts are: 1 tsp cumin powder, 1 tsp pepper powder, 1/2 tsp of coriander powder. Just remember that using powder will not be as flavorful as freshly toasting and grinding the spices yourself.
- The rasam rice goes great with masala roasted potatoes!
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Keywords: Milagu Jeera Rasam Sadam | Spicy Rasam Rice