Jeera rasam (Jeeraga Rasam / Cumin Seeds Rasam) is a one of the traditional rasam which is very good for the health. Jeera helps in digestion and good for health too. It’s very good for someone who is recovering from fever / cold and help in the speedy recovery. As it’s meant for a remedy to cold/fever and its supposed to be light, we don’t add Tuvar Dal and even Tomatoes in the Jeera Rasam. The pepper and cumin (Jeera) gives a very good flavour to the Rasam. Paruppu Thogayal is a best accompaniment for this Rasam. We can also use any stews as an accompaniment to this Rasam. Hot Jeera Rasam can be enjoyed during Rainy/Chilly days. What better way to enjoy the chilly days with a comfort food of rasam, rice and pappad.
The making of Jeera Rasam is slightly similar to Pepper Rasam except the fact that Pepper Rasam has much strong flavor of Pepper and more spicy. Please refer this link for more varieties of Rasam Recipes
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Recipe Card for Jeeragam(Cumin Seeds) Rasam | Jeera Rasam
Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam
Equipments Needed
- Sauce Pan
- Mixer Grinder
Servings: 3 people
Calories: 43.5kcal
What better way to enjoy the rainy / chill day with cup of hot Jeera Rasam. Jeera Rasam or Cumin Rasam is a Indian soup that has a rich flavor of cumin. This Jeeraga rasam can be mixed with hot steaming rice along with ghee or can be served as a soup.
Print Recipe
Ingredients
- 1 small Lemon Size Tamarind
- Few Curry Leaves
- 1 teaspoon Cumin Seeds
- 1 teaspoon Salt Adjust as Needed
- ¼ teaspoon Asafoetida (Asafetida / Hing)
For Grinding
- 1 teaspoon Ghee (Clarified butter)
- 1 teaspoon Coriander Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ teaspoon Black Pepper
- 1 Red Chili
For Tempering
- 1 teaspoon Ghee (Clarified butter)
- 1 teaspoon Mustard Seeds
- 1 Red Chili
- Few Curry Leaves
Instructions
Extract the Tamarind Juice
- Soak tamarind in water for about 5 minutes and extract the juice
Prepare the Rasam spice paste
- Heat ghee in a pan, add grinding ingredients (Chana dal, whole pepper, Red chili, coriander seeds) and fry till the dals turn golden brown color. Cool the fried ingredients and grind it to a fine paste
Prepare the Rasam
- Take tamarind juice in a vessel along with curry leaves, hing and salt and keep it flame. When the raw smell of tamarind juice goes off, add the ground paste and mix well and keep it in medium flame and allow the ground paste to cook well in tamarind water
Prepare Cumin Powder Paste
- Meanwhile, take the cumin seeds and few curry leaves in a mixer and grind it to a nice paste by adding little water.
Adjust the consistency of the Rasam
- When the Rasam boil for about 10 minutes, add the ground Jeera paste and adjust the water level and bring the Rasam to boil.
Let's do Tempering
- Take another pan and add a teaspoon of Ghee. Once the Ghee is hot, add the mustard seeds. The mustard seeds will sputter. Then add the curry leaves and Red chili and fry them for few seconds and add them to the Rasam
Serving Time !
- The mouth-watering Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam is ready to serve
Video
Nutritional Info
Nutrition Facts
Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam
Amount Per Serving (0.25 Cup)
Calories 43.5
Calories from Fat 17
% Daily Value*
Fat 1.93g3%
Carbohydrates 5.05g2%
Protein 1.51g3%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Soak tamarind in water and extract the juice
- Heat ghee in a pan, add grinding ingredients and fry till the dal turn golden brown colour. Cool the fried ingredients and grind it to a fine paste
- Take tamarind juice in a vessel along with curry leaves, hing and salt and keep it flame. When the raw smell of tamarind juice goes off, add the ground paste and mix well and keep in medium flame and allow the ground paste to cook well in tamarind water
- Meanwhile, take the cumin seeds and few curry leaves in a mixer and grind it to a nice paste by adding little water.
- When the rasam boil for 10 minutes, add the ground jeera paste and adjust the water level and bring the rasam to boil. Finally in another pan temper the seasoning ingredients and add it to the rasam and switch off the flame
- The mouth-watering Jeeragam(Cumin Seeds) Rasam | Jeera Rasam is ready to serve
