Jeeraga Rasam | Cumin Rasam
Jeera Rasam | Jeeraga Rasam | Cumin Rasam
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 dish accompanied by cumin seeds. Cumin seed rasam can be prepared quickly and is good for digestion. Jeeraga Rasam (Cumin Rasam) is a light, comforting South Indian rasam made with cumin seeds, toor dal, and tamarind. This rasam is known for its digestive benefits, soothing flavor, and quick cooking time. It’s perfect for days when you want something simple, warm, and easy on the stomach.
Why cumin rasam?
Cumin Rasam is one of the most traditional South Indian home remedies for digestion, cold, and bloating. Made with freshly ground cumin, toor dal, curry leaves, and tamarind, this rasam is aromatic, mildly spiced, and extremely comforting. Unlike regular rasam, Jeeraga Rasam is cooked briefly after adding the cumin mixture to retain its medicinal properties. With just a handful of ingredients and no rasam powder needed, this is a quick and flavorful recipe you can make anytime.
What makes Jeeraga Rasam different from regular rasam?
It uses a freshly ground cumin + dal mixture instead of rasam powder, giving it a unique aroma and digestive benefits.
Why shouldn’t we boil the rasam after adding the cumin mixture?
Over‑boiling reduces the flavor and medicinal properties of cumin. Just heat until frothy.
Can I add hing?
Traditionally, no hing is added to this rasam, but you can add a pinch if you prefer.
Can I use tamarind paste?
Yes — mix ¼ tsp tamarind paste with 2 cups water.
Can I sauté the cumin and dal instead of soaking?
Yes — lightly roast and grind for a deeper flavor.
Can I add pepper?
A pinch of pepper powder enhances digestion and adds warmth.
Is this rasam good for cold or indigestion?
Yes — cumin is known for its soothing, digestive, and anti‑inflammatory properties.
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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 tsp 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 cups
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 the liquid
- Soak the ingredients listed under “to soak” in hot water for 30 minutes. Ground and keep aside. Add a little water to the mixie; shake well and add it to the same cup
- In a 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 it’s hot add mustard seeds and red chilli; let it splutter. Add it to the rasam
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