Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam - Subbus Kitchen
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Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam
Rasam with a strong flavour of Jeera and Pepper

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Ingredients

Adjust Servings:
1 small lemon size Tamarind
Few Curry Leaves
1 Teaspoon Cumin Seeds
To Taste Salt
0.25 Teaspoon Asafoetida (Asafetida / Hing)
For Grinding
1 Teaspoon Ghee (Clarified butter)
1 Teaspoon Coriander Seeds
1 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
0.5 Teaspoon Black Pepper
1 Red Chili
For Tempering
1 Teaspoon Ghee (Clarified butter)
1 Teaspoon Mustard Seeds
1 Red Chili

Nutritional information

1 cup
Serving
43.5
Calories
5.05g
Carbs
1.51g
Protein
1.93g
Fat

What better way to enjoy the rainy / chill day with cup of hot Jeera Rasam

Features:
  • Bachelor Recipes
  • Home Remedy
  • No Onion No Garlic Recipes
  • Traditional Recipes
Cuisine:

Ingredients

  • For Grinding

  • For Tempering

Directions

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Jeera rasam (Jeeraga Rasam / Cumin Seeds Rasam) is very easy to make.  This Rasam is very good for the stomach. 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

Jeera Rasam (Jeeraga Rasam / Cumin Rasam) Video Recipe

Play the video below for the Jeera Rasam recipe
Jeera rasam (Jeeraga Rasam / Cumin Seeds Rasam) is very easy to make. This Rasam is very good for the stomach. 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.

Method for making Jeera Rasam :

(for the detailed step by step recipe instruction along with pictures, please scroll down further to Steps section below.)

  1. Soak the Tamarind in a warm water for 10 mins and extract the Tamarind Juice
  2. Heat Ghee in a pan and add the grinding ingredients (Coriander seeds, Chana Dal, Pepper and Red Chili). Fry them till the dal color change to light brown color. Take them out to mixer, cool them and grind them to a fine paste by adding little water.
  3. 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
  4. While the mixture is getting cooked, take the Cumin seeds and few curry leaves and grind them to a paste by adding little water
  5. When the rasam boil for about 10 minutes, add the ground jeera paste and adjust the water level and bring the rasam to boil.
  6. Finally in another pan temper the seasoning ingredients and add it to the rasam and switch off the flame
  7. Yummy Jeera Rasam is ready to serve
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Steps

1
Done
5 mins

Extract the Tamarind Juice

Soak tamarind in water for about 5 minutes and extract the juice

2
Done
10 mins

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

3
Done
10 mins

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

4
Done
2 mins

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.

5
Done
5 mins

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.

6
Done
2 mins

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

7
Done

Serving Time !

The mouth-watering Jeeraga Rasam | Jeera Rasam | Cumin Seeds 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!

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8 Comments Hide Comments

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

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……

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