Jeeragam-milagu saatramudhu (Jeera pepper rasam)


Tamarind (puli) - size of lemon
Pepper - 2 teaspoon
Thoor dhal (thuvaram paruppu) - 2 teaspoon
Jeera - 1 teaspoon
Red chilly - 6
Asafoetida (perungaayam) - 1/4teaspoon
Ghee - 1 spoon
Mustard, Curry leaves (karuveppilai)


  1. Grind pepper, Thoor dhal, Jeera, chilly and asafoetida in mixer grinder. Do not grind the mix too nicely.
  2. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
  3. Add salt to the tamarind water and heat it in a vessel for 10 minutes
  4. Add the grounded powder to this and continue heating for 3 minutes
  5. Add 1 tumbler of water and heat the vessel in low flame till the top layer is full of effervescence. Turn off the stove.
  6. Heat the ghee in a separate pan, add mustard and karuveppilai.  Add this to the rasam.


  1. Authentic saatrumadhu. Thanks for sharing the recipe.

  2. Please upload karivepilai kuzhambu

  3. This comment has been removed by the author.

  4. Simple and easy recipe. Apt for winter season..

  5. Simple and easy recipe. Apt for winter season..

  6. simple and wonderful.would like vazaika and katherika kutu with kadalai parrupu

  7. Hi there, I read your blogs on a regular basis. Your humoristic style is witty, keep it up! Thank You for Providing Such a Unique and valuable information, If you are looking for the best JB Hotels, then visit The Craver’s Guide. I enjoyed this blog post.