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jeerarasam

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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