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:
Recipe Card for Jeeragam(Cumin Seeds) Rasam | Jeera Rasam
Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam
Equipments Needed
- Sauce Pan
- Mixer Grinder
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
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
Hello Mami,
The photo of the Jeera Rasam shows that the jeera is also added in the seasoning.
Jeera is missed out in the seasoning ingredients and method too.
Also is the pepper also added to the jeera rasam?
May be a variation, not sure.
But thanks all the same for wonderful recipes all the way.
Latika
Hi Latika,
Thanks for your comments. I completely went through the recipe again (which was published in 2009) and corrected the steps/ingredients. Please check now and let me know your comments
Hi Mami,
Thanks for taking out the time to correct it.
It came out perfect now.
Latika
Hello Mami,
Thank you very much for your recipes. Our family is enjoying them.
Mami
What is d substitute for tamarind???? Can it b optional.. Mam pl reply as I am interested in your recipes very much. I enjoy them very much only the south Indian types……
Hi SSK, If you don't like tamarind, then you can add Tomato as a substitute for Tamarind
Excellent recipe like all your other recipes. Keep up your good work!
Thanks Prema
Hi Mami, can you share the recipe for chicken parupusili..
This is a vegetarian website
thanks for the vendhaya Kuzhgambu recipe. it has come out well and all enjoyed. Today i made paruppu urundai Morkuhambu. awesome recipe i will be taking it with Chapathy today
So glad to hear Lalitha. Thanks for taking time to share your comments!