Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam
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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Rasam
Cuisine: Tamilnadu
Servings: 3 people
Calories: 43.5kcal
Author: Sowmya Venkatachalam
- 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
Extract the Tamarind 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
Adjust the consistency of the Rasam
Serving: 0.25Cup | Calories: 43.5kcal | Carbohydrates: 5.05g | Protein: 1.51g | Fat: 1.93g