Jeeraga Rasam | Jeera rasam | Cumin rasam | Cumin rasam recipe with step-by-step pictures and video recipe. Check out the Jeera rasam and If you like the video pls SUBSCRIBE to my channel
Jeeraga Rasam | Jeera rasam | Cumin rasam | Cumin rasam recipe is a flavorful and healthy South Indian rice accompanied with cumin seeds. Cumin seed rasam can be prepared quickly and is good for digestion. Last weekend was a long weekend for us and so we went on a short trip. Had outside food for three days and so Amma suggested this Jeera rasam for digestion. I like the unnave marundhu in Indian cooking. Many spices we use in our everyday cooking not only give a nice taste but are also very healthy. Cumin is one ingredient I use almost in everyday cooking. Usually, after having a heavy meal I prefer pepper-cumin rasam. This rasam with just cumin and a lot of curry leaves recipe Sounded interesting. I have tested it many times but never cooked it. Luckily because of a recent grocery trip, I had curry leaves in my fridge. 
I am a big fan of easy and quick recipes. When it comes to cooking time, rasam can be prepared within 15 minutes. Soaking of cumin-dal and tamarind might take extra time but if planned before Jeeraga rasam can be made in no time. Like gootu rasam, Cumin rasam doesn’t require cooked dal. It is a great south Indian postpartum recipe variety. Also, the tanginess of jeera rasam is from tamarind so no tomatoes for Jeera rasam. I have seen Amma adding a lot of hing to everything she cooks but while telling me the recipe she explicitly mentioned to me not to add hing for Jeera rasam. Sorry, I don’t know why if you ask me the reason. https://www.youtube.com/playlist?list=PL3zYDDQHDMSvwrmiDPX9ofACLbaooY-da
Rasam is one South Indian rice accompaniment that has many variations. I love rasam and have posted a few rasam varieties in TMF,
Other rasam recipes in TMF
Podi recipes in TMF How to dry curry leaves in the microwave
Ingredients
- Tamarind - small gooseberry size
- Water - 2 cup
- Salt - as needed
To soak:
- Cumin seed - 1/2 tsp
- Toor dal - 1 tsp
- Curry leaves - 6-7
- Water
To temper:
- Ghee - 1 tsp
- Mustard seeds - 1/4 tsp
- Red chilli - 3
Instructions
- Soak tamarind in hot water for 30 minutes and extract liquid
- 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
- In cooking, vessel add tamarind water and cook till the raw smell goes off and tamarind water boils well
- Add ground mixture to the tamarind water and cook for a minute; switch off
- In a separate pan add ghee and when its hot add mustard seeds and red chilli; let it splutter. Add it to the rasam
Video
Notes
- Adjust red chilli according to your spicy level
- No hing for this rasam
- If you are using tamarind paste add 1/4 teaspoon and mix 2 cups of water
- Avoid cooking the rasam for a longer time after adding cumin
- Toor dal, cumin seeds can be sautéed and ground instead of soaking in water
- Pepper powder can be added for extra flavor
- Since we used a small amount of dal and cumin seed add very little water to grind
- Also, the ground mixture will be the coarse ground because of the quantity if you want a fine ground mixture double the proportion
Ingredients:
Tamarind - small gooseberry size
Water - 2 cup
Salt - as needed
To soak:
Cumin seed - 1/2 tsp
Toor dal - 1 tsp
Curry leaves - 6-7
Water - to soak
To temper:
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Red chilli - 3
How to make Jeera rasam with step-by-step pictures:
- Soak tamarind in hot water for 30 minutes and extract liquid
- 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
- In cooking, vessel add tamarind water and cook till the raw smell goes off and tamarind water boils well
- Add ground mixture to the tamarind water and cook for a minute; switch off
- In a separate pan add ghee and when its hot add mustard seeds and red chilli; let it splutter. Add it to the rasam
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