Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam

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.

You may also want to try:

1. Lemon Rasam
2. Beetroot Rasam
3. Pineapple Rasam
4. Raw Mango Rasam
5. Kollu Rasam
6. Gooseberry Rasam

Recipe Card for Jeeragam(Cumin Seeds) Rasam | Jeera Rasam

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Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam

Course: Rasam

Cuisine: Tamilnadu

Equipments Needed

• Sauce Pan
• Mixer Grinder

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 3 people

Calories: 43.5kcal

Author: Sowmya Venkatachalam

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 tsp Cumin Seeds
• ▢ 1 tsp Salt Adjust as Needed
• ▢ ¼ tsp Asafoetida (Asafetida / Hing)

For Grinding

• ▢ 1 tsp Ghee (Clarified butter)
• ▢ 1 tsp Coriander Seeds
• ▢ 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ ½ tsp Black Pepper
• ▢ 1 Red Chili

For Tempering

• ▢ 1 tsp Ghee (Clarified butter)
• ▢ 1 tsp 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

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!