Jeeraga Rasam | Cumin Rasam | Jeera Rasam
  • Tamarind - small gooseberry size
  • Water - 2 cup
  • Salt - as needed
  • To soak:
  • Cumin seed - ½ tsp
  • Toor dal - 1 tsp
  • Curry leaves - 6-7
  • Water - to soak
  • To temper:
  • Ghee - 1 tsp
  • Mustard seeds - ¼ tsp
  • Red chilli - 3
  1. Soak tamarind in hot water for 30 minutes and extract liquid
  2. Soak the ingredients listed under “to soak” in hot water for 30 minutes. Ground and keep aside. Add little water to the mixie; shake well and add it to the same cup
  3. In a cooking vessel add tamarind water and cook till the raw smell goes off and tamarind water boils well
  4. Add ground mixture to the tamarind water and cook for a minute; switch off
  5. In a separate pan add ghee and when is hot add mustard seeds and red chilli; let it splutter. Add it to the
1. Adjust red chilli according to your spicy level
2. No hing for this rasam
3. If you are using store brought tamarind extract add ¼ tsp and mix 2 cups of water
4. Avoid cooking the rasam for longer time after adding cumin
5. Toor dal,cumin seeds can be sauté and ground instead of soaking in water
6. Pepper powder can be added for extra flavor
Recipe by Traditionally Modern Food at