What better way to enjoy the rainy / chill day with cup of hot Jeera Rasam. Jeera Rasam or Cumin Rasam is a Indian soup that has a rich flavor of cumin. This Jeeraga rasam can be mixed with hot steaming rice along with ghee or can be served as a soup.
Ingredients:
- 1 small Lemon Size Tamarind
- Few Curry Leaves
- 1 tsp Cumin Seeds
- 1 tsp Salt Adjust as Needed
- ¼ tsp Asafoetida (Asafetida / Hing)
For Grinding:
- 1 tsp Ghee (Clarified butter)
- 1 tsp Coriander Seeds
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ tsp Black Pepper
- 1 Red Chili
For Tempering:
- 1 tsp Ghee (Clarified butter)
- 1 tsp Mustard Seeds
- 1 Red Chili
- Few Curry Leaves
Instructions:
- Soak tamarind in water for about 5 minutes and extract the juice
- Heat ghee in a pan, add grinding ingredients (Chana dal, whole pepper, Red chili, coriander seeds) and fry till the dals turn golden brown color. Cool the fried ingredients and grind it to a fine paste
- Take tamarind juice in a vessel along with curry leaves, hing and salt and keep it flame. When the raw smell of tamarind juice goes off, add the ground paste and mix well and keep it in medium flame and allow the ground paste to cook well in tamarind water
- Meanwhile, take the cumin seeds and few curry leaves in a mixer and grind it to a nice paste by adding little water.
- When the Rasam boil for about 10 minutes, add the ground Jeera paste and adjust the water level and bring the Rasam to boil.
- Take another pan and add a teaspoon of Ghee. Once the Ghee is hot, add the mustard seeds. The mustard seeds will sputter. Then add the curry leaves and Red chili and fry them for few seconds and add them to the Rasam
- The mouth-watering Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam is ready to serve
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