Jeera Rasam | Jeeraga Rasam
Jeera rasam recipe is a south indian thin soup preparation with cumin seeds, tamarind and lentils. Rasam is served as second course with rice or served as thin clear soup to treat sore throat.
Servings: 4
Calories: 212kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 212kcal