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 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 

Jeeraga Rasam | Cumin Rasam | Jeera Rasam

5 from 2 votes

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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

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Notes

1.  Adjust red chilli according to your spicy level
2.  No hing for this rasam
3. If you are using  tamarind paste add 1/4 teaspoon and mix 2 cups of water
4.  Avoid cooking the rasam for a longer time after adding cumin
5.  Toor dal, cumin seeds can be sautéed and ground instead of soaking in water
6. Pepper powder can be added for extra flavor
7. Since we used a small amount of dal and cumin seed add very little water to grind
8. Also, the ground mixture will be the coarse ground because of the quantity if you want a fine ground mixture double the proportion

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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 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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