Go Back
–+ servings
Fiery Tiny Tomato Rasam

Milagu Jeera Rasam Sadam | Spicy Rasam Rice

Shri Repp
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner
Servings 4 servings

Equipment

Ingredients
 

  • 2 teaspoons homemade or store-bought rasam powder
  • 4-5 garlic cloves finely chopped
  • 2 roma tomatoes finely chopped
  • 3-4 sprigs cilantro roughly chopped
  • 2 tablespoons vegetable oil
  • 2 teaspoons sea salt
  • ½ cup tamarind water made from 10g of tamarind pulp
  • 3 cups water

Ingredients for tempering

  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 whole dried red guntur or chili de arbol or substitute with arbol
  • 4-5 curry leaves
  • ¼ teaspoon asafetida (hing)
  • 2 cups basmati rice, cooked for serving (Optional)

Instructions
 

Prep Ingredients

  1. Make ½ cup tamarind water made from 10g of tamarind pulp . You can checkout this blog post for instructions.
  2. If you aren't using store-bought rasam powder, make 2 teaspoons homemade or store-bought rasam powder now using these instructions.
  3. Finely chop 4-5 garlic cloves
  4. Finely chop 2 roma tomatoes
  5. Roughly chop 3-4 sprigs cilantro which will be used to top the rasam and add an herby finish.
  6. Make 2 cups basmati rice, cooked if you are planning to eat the rasam with rice.

Main Recipe

  1. In a medium pot on medium heat add half of the 2 tablespoons vegetable oil. Next, add the 4-5 garlic cloves (chopped) and sauté until the garlic softens (about 2-3 minutes).
  2. Add 2 roma tomatoes (chopped) and 2 teaspoons sea salt. Mix to incorporate and allow the skin on the tomatoes to wrinkle and soften (about 2-3 minutes). 
  3. Pour the tamarind water along with the 3 cups waterinto 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 2 teaspoons homemade or store-bought rasam powder and stir. 
  4. Make the thalipu or tadka: 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. In a small pan on medium-high heat add remaining half of the 2 tablespoons vegetable oil, ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 whole dried red guntur or chili de arbol. When the spices start dancing in the oil add the 4-5 curry leaves. The curry leaves will pop and sputter in the oil. Turn off heat and add ¼ teaspoon asafetida. Pour the flavored spices and oil into the rasam.
  5. Add 3-4 sprigs cilantro (chopped) to add a fresh herbal finish. Taste and adjust for salt. 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.
If you tried this recipe, please consider leaving a comment and star rating on the website! It makes my day and your feedback helps the blog immensely.

Notes and Tips

Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!