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.
Jeera Rasam (Jeeraga Rasam / Cumin Rasam) Video Recipe
Play the video below for the Jeera Rasam recipe
Method for making Jeera Rasam :
(for the detailed step by step recipe instruction along with pictures, please scroll down further to Steps section below.)
- Soak the Tamarind in a warm water for 10 mins and extract the Tamarind Juice
- 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.
- 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
- While the mixture is getting cooked, take the Cumin seeds and few curry leaves and grind them to a paste by adding little water
- When the rasam boil for about 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
- Yummy Jeera Rasam is ready to serve
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