Home Rice Accompaniment Jeera rasam recipe and kovakkai (tindora) curry

Jeera rasam recipe and kovakkai (tindora) curry

by Jeyashri suresh
Jeera rasam is a simple one which i make on a lazy weekends or sometimes when i make Parrupu usili i make this simple rasam. Jeera rasam is a traditional rasam which is made with jeera and cumin seeds as the main ingredients. This rasam doest not include any cooked dal.
Last weekend  i made jeera rasam and kovakkai curry for lunch. Check out my Kalyana rasam and Pineapple rasam recipe.

Jeera rasam recipe

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 3-4

     Tomato   1
     Thin tamarind extract   1/2 cup
     Toor dal  1 tblsp
     Pepper  1 tblsp
    Cumin seeds(jeera rasam)  1 tsp
    Ghee   1 tsp
    Turmeric powder   1/4 tsp
    Salt  as needed
    Coriander leaves  few
    Curry leaves  few
    Mustard seeds  1/4 tsp 

jeera rasam


  • Soak the toordal in water for 15 mins.
  • After 15 mins. discard the water and grind it into a smooth paste with pepper and cumin seeds.
  • Grind the tomato separately into puree and keep it in a vessel.

tomato puree

  • Take 1/2 cup of tamarind extract by soaking a small goose berry size of tamarind in water.
  • Add this to the tomato puree.
  • Add salt and turmeric powder.
  • Allow this mixture to boil for 7-9 mins.
  • Meanwhile add 1 cup of water to the ground cumin seed,pepper and toor dal mixture and keep it aside.

  • Add this to the boiling tomato and tamarind mixture.
  • Do not allow it to boil.
  • Switch off the flame when it is frothing up.

  • Add ghee to a frying pan and temper with mustard seeds.
  • Transfer it to the rasam and add curry leaves and coriander leaves to this.

jeera rasam

  1. Do no add asafoetida(hing) to this rasam, as it will suppress the flavour of the pepper and jeera.


Kovakkai curry recipe

  Preparation Time : 20 mins | Cooking Time : 25 Mins |Serves: 2-3

     Kovakkai | tindora  300 gms
     Sambar powder  1-2 tsp
     Turmeric powder   1/4 tsp
     Salt   as needed
     Oil   1 tbslp
     Mustard seeds   1/4 tsp


  • Cut the kovakkai into round circles.

cut into circles

  • Heat oil in a kadai and add the mustard seeds.
  • When it crackles throw in the sambar powder,turmeric powder and salt.
  • Just saute for few seconds.

add sambar powder

  • Now add the kovakkai to this and mix well,so that the masala coats well with the curry evenly.


  • Cook in a medium flame by stirring it often till it turns into a light brown colour.
  • It took 20 mins for me to make this.
  • Do not cover and cook
  • Transfer to a serving bowl.

tindora curry

  • Sambar powder can be replaced with red chilli powder.

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Prathibha April 19, 2011 - 6:31 am

such a hearty meal……yummy!!!
love both of dem…:)

Tina April 19, 2011 - 6:35 am

yummy rasam dear…

Mehjabeen Arif April 19, 2011 - 6:47 am

spicy rasam dear.. and nice combination ..

Raji April 19, 2011 - 7:13 am

Jeyashri…sometimes I too make rasam this way…and the kovakkai is looking so tasty..lovely clicks.

Nithya April 19, 2011 - 7:28 am

Yummy yummy curry and rasam. We make jeera rasam in a different way 🙂 will try your way sometime 🙂

Sharmilee! :) April 19, 2011 - 7:51 am

Flavourful rasam and yummy poriyal just need to finish off the meal

Priya April 19, 2011 - 8:01 am

Delicious rasam and curry,both looks fabulous..

Prathima Rao April 19, 2011 - 9:51 am

Tasty & aromatic rasam!!! Both dishes look inviting 😉
Prathima rao
Prats Corner

kaveri April 19, 2011 - 10:14 am

Appetizing Rasam…though we make jeera rasam in a different way…will try yours soon…A comfort meal anytime…

sanjeeta kk April 19, 2011 - 10:46 am

Both the recipes look delicious!

Lite Bite

Sharmi April 19, 2011 - 10:58 am

its been so long I made such a rasam( by grinding:) Its tea time and I am hungry:)

Vimitha Anand April 19, 2011 - 11:05 am

A yummy and hearty meal… Both recipes look yum

Shanthi April 19, 2011 - 11:23 am

What a coincidence. Today I made this curry with milagu rasam. Nice clicks. Sure this is a great combo and luv it

Premalatha Aravindhan April 19, 2011 - 1:18 pm

Wonderful combo…Both the recipes are too gud…

SravsCulinaryConcepts April 19, 2011 - 1:26 pm

Both the dishes are too delicious and super !!

aipi April 19, 2011 - 1:38 pm

Loved both the recipes- so appetizing looking..very well made n presented!

US Masala

divya April 19, 2011 - 1:44 pm

yummy…… luks so delicious.. very tempting clicks!!!

Plateful April 19, 2011 - 2:25 pm

Rasam is synonymous to soup with a lip-smacking taste. Give it to me in any flavor and I'll be back for seconds 🙂 I love the green tint in your rasam, lovely! Next time I make tindora stir-fry I'll use sambar powder-thanks to you!

Treat and Trick April 19, 2011 - 3:21 pm

Great combo and looks tempting!


Laavanya April 19, 2011 - 4:41 pm

What a delicious combination… we love kovakai at home 🙂

Reshmi Mahesh April 19, 2011 - 6:20 pm

Spicy and yummy combination….I love both the things…

Nisha April 19, 2011 - 6:36 pm

That rasam looks so perfect.

Mahi April 20, 2011 - 4:04 am

Nice combo!! Will try this rasam soon! Looks yummy!:P:P

sowmya's creative saga April 20, 2011 - 9:26 am

nice yummy lunch..

Aruna Manikandan April 20, 2011 - 9:59 am

nice combo dear…
both looks delicious 🙂

Srivalli April 20, 2011 - 3:30 pm

Kalakitiga Jeyashri..jeera rasam looks so stunning..beautiful colour..very pretty ok..and kovakkai is good too..:)

Swarnavalli Suresh April 20, 2011 - 8:25 pm

nice combination…. this is my favourite rasam

Gulmohar April 20, 2011 - 8:33 pm

Wonderful recipes..next time I make tindoora (which is fav) I will add sambar powder like your recipe says 🙂

Anonymous April 20, 2011 - 9:34 pm

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Akila April 21, 2011 - 5:58 pm

wow rasam apdiye eduthu kudikalam pola irukku…. kovakkai varuval super….

Event: Dish Name Starts with H

Anonymous April 21, 2011 - 9:37 pm

I make this vegi the same way except I cut them in half 🙂 Your Rasam also looks truly fabulous.

Torviewtoronto April 21, 2011 - 10:06 pm

flavourful rasam delicious

cornucopia April 22, 2011 - 5:23 am

Hi Jayashri, I just wanted to let you know that i tried both today and it came out great! Thanks for the fantastic recipe

Sarah Naveen April 22, 2011 - 4:20 pm

loved both curries..perfect with rice…yummy!!

Panchpakwan April 22, 2011 - 7:18 pm

Wow so delicious and comfort dishes..

Mark April 23, 2011 - 1:11 pm

This is so yummy and healthy, I like this dish and Thanks for shearing this recipe here. Its so helpful for me.
Fitted kitchens

admin April 25, 2011 - 1:02 pm

@cornucopia, thanks a lot for trying out the recipe and glad to know that u liked it.Keep visiting

Pavithra April 28, 2011 - 12:43 pm

wow I do exactly same way .. awesome combo… looks so so yummy and i am literally drooling.

RAKS KITCHEN May 6, 2011 - 12:20 am

What a classic combo,love it a lot,mouthwatering now!

veins June 8, 2011 - 4:55 pm

What a delicious dish ! They look awesome. The above existing post is really healthy and testy. Thanks for sharing this recipe here.

Preeti April 30, 2013 - 6:51 pm

The rasam was amazing..thank you for sharing such a wonderful recipe

VijiJayaKkjvg July 21, 2013 - 6:07 pm

Hi jaya , this is new idea of grinding toor dal with pepper and cummin seeds.otherwise it looks similar to the rasam we prepare. But we used mash curry and coriander leaves along with garlic and add while frothing.
Nice recepie thank u

Vijay K January 5, 2014 - 10:34 pm

Hello Jeyashri – I tried this "Seeraga Rasam" and it was amazing for the climate that i am in. (close to -25 deg C. So i wanted this badly). In the first time i prepared, i used Toor dal little. Today, when i made, I dint have sufficient toor dal and hence substituted with the Rasam powder my mother gave. It tasted wonderful. Thanks for the recipe….

Vandana Vasudevan January 29, 2015 - 9:27 am

hi jeyashri, generally all ur recepies hv worked out fabulously for me . I tried this recepie today i didnt come out so well jeeragam flavour was too over powering and the sour flavour too for the amnt f tamrind prescribed …what might hv went wrong …wondering

jeyashri suresh February 2, 2015 - 4:41 am

Hi Vandana , thanks for the feedback. May be i feel the tamarind water may be little thick . Generally for rasam we soak very little tamarind and extract thin juice without mashing the tamarind much. Jeera flavour will be slightly more in this rasam but not too much

gg swami June 19, 2015 - 11:45 am

Hi Jeyashri. I am learning cooking & I am a great fan of your recepies. I have tried many successfully. But today this jeera rasam did not come out well. I have a query. You have mentioned 1 TBLSP for pepper & 1 TSP for Jeera. I was wondering whether it should be 1 TBLSP for Jeera & 1 TSP for pepper. Can you pl check up the measurements & guide me accordingly? (though my wife said it was ok, I have a feeling that I should have done it better)

jeyashri suresh June 19, 2015 - 1:20 pm

Hi, Thanks for trying out. Generally if you add more jeera, it will give you a bitter medicinal taste. The ratio of pepper and jeera is right, not sure where you made wrong. Need any help message me here

Vishal V. Navekar June 23, 2015 - 2:31 pm

did you mean 1 tea spoon pepper in rasam?
1 tablespoon is too much

jeyashri suresh June 25, 2015 - 3:28 am

Yes i add more pepper to the rasam. But you can reduce if you want


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