Jeera rasam recipe is a south Indian rasam recipe that you can serve with rice or as soup. This comforting and delicious rasam is healthy as well especially during monsoons. This rasam helps in treating in indigestion too. Here is how to make jeera rasam recipe with step by step photos.
If comforting and home style food is what you crave then do make rasam or south Indian clear soup a part of your meal. Served as second course with rice in typical south Indian meals, rasam is very much an everyday affair in Tamil homes.
Jeeragam means cumin in Tamil. Jeera rasam recipe is something we make when we want a comforting meal that is light on tummy. Served with freshly steamed rice that is slightly mashed this rasam rice will not only make your tummy happy but also taste buds.
Along with many popular healthy recipes in south Indian cuisine this jeeraga rasam recipe is also so easy to make yet very flavorful and hearty.
While sambar is served as first course with rice, rasam is more thin and it is served as second course. Usually kootu varieties, potato fry, cauliflower roast, papads are best combination for rasam.
Want to detox after a heavy meal? have this jeera rasam with some rice or as plain soup that makes your tummy happy 🙂 Our go to meal the next day after feasting!
How To Make Jeeraga Rasam?
To make jeera rasam you do not need both cooked dal as well as rasam powder. So this is an instant rasam that you can make easily in 10 minutes.
Just soak some toor dal in water for 10 minutes. Also soak some tamarind and extract thin juice.
Grind soaked toor dal along with black peppercorns and some cumin seeds to a paste.
Mix thin tamarind juice, finely chopped tomatoes, turmeric powder, asafotida and required salt in 2 cups water. Bring to a boil. Add the prepared paste and cook till the rasam turns frothy.
Make a tempering with mustard, cumin seeds and curry leaves. Add to the rasam and mix well. So easy!
How To Make Jeera Rasam Without Tomato?
To make jeeraga rasam without tomato you can increase the amount of tamarind juice by 1/4 cup. Also to cut the sourness just add a small piece of jaggery along with other ingredients.
How To Make Jeera Rasam Without Dal.
To make jeera rsama without dal you can leave out the dal in the recipe. Soaked toor dal is added just to give some body to the rasam. Grind pepper and cumin alone and use in the recipe.
How To Make Jeera Rasam Without Tamarind?
For making jeera rasam without tamarind just puree two tomatoes and use that in place of tamarind. Just dilute the
tomato juice as you would do with tamarind juice. The rest of the recipe remains same.
Recipe Notes and Some Tips For Best Rasam
Always use a tall vessel with narrow mouth for making rasam.
In any rasam recipe, do not let it boil after adding dal. Switch off the flame once the rasam turns frothy. Boiling for long time reduces the flavor.
Use ghee for tempering for rasam for best flavored rasam.
Once you add the tempering close the vessel well for 5 minutes. This infuses the flavor well in rasam.
More Rasam Recipes You Might Like:
- Paruppu rasam
- mysore rasam
- poondu rasam
- cauliflower rasam
- pineapple rasam
- vetrilai rasam
- lemon rasam
How To Make Jeera Rasam Step by Step:
Soak toor dal in water for 10 minutes. Grind the soaked dal along with black peppercorns and cumin seeds to a paste.
In the mean time also soak tamarind in water for 10 minutes. Extract tamarind juice and add 2.5 cups water to it.
Add finely chopped tomatoes, turmeric powder, salt, asafoetida to the tamarind water.
Bring this mixture to a rolling boil and let boil for 5-6 minutes.
Now add the prepared cumin paste and mix very well. Cook only till the rasam turns frothy.
To temper jeeraga rasam heat 2 teaspoons ghee in a small pan. Add mustard seeds and let splutter. Add cumin seeds and curry leaves. Fry for a minute and add to the rasam.
Close the vessel for 5 minutes. Mix well and serve jeera rasam hot with slightly mashed hot rice.
Jeera Rasam Recipe
Jeera Rasam | Jeeraga Rasam
1 CUP = 250 ml
- 2 tablespoons toor dal split pigeon peas
- 2 teaspoons cumin seeds
- 3/4 teaspoon black peppercrons
- 1 tablespoon tamarind small lemon sized ball
- 2.5 cups water
- 1 tomato finely chopped
- 1/2 teaspoon turmeric powdwer
- 1/4 teaspoon asafeotida
- Salt to taste
To temper jeera rasam
- 2 teaspoons ghee or oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 10 curry leaves
- Soak toor dal in water for 10 minutes. Grind the soaked dal along with black peppercorns and cumin seeds to a paste.
- In the mean time also soak tamarind in water for 10 minutes. Extract tamarind juice and add 2.5 cups water to it.
- Add finely chopped tomatoes, turmeric powder, salt, asafoetida to the tamarind water.
- Bring this mixture to a rolling boil and let boil for 5-6 minutes.
- Now add the prepared cumin paste and mix very well. Cook only till the rasam turns frothy.
To temper jeeraga rasam
- Heat 2 teaspoons ghee in a small pan. Add mustard seeds and let splutter. Add cumin seeds and curry leaves. Fry for a minute and add to the rasam.
- Close the vessel for 5 minutes. Mix well and serve jeera rasam hot with slightly mashed hot rice.
I tried this recipe once and now I make it once a week. So flavorful and soul satisfying rasam