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.
- 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.