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Kuzhambhu | Gravy VarietiesJeera rasam recipe

Jeera rasam recipe

Jeera rasam recipe | Easy and simple pepper jeera rasam recipe. Jeera rasam with full video and step by step pictures.

We South Indians make different varieties of rasam. This jeera rasam is one without roasting any spices. Also, we are not adding sambar powder, rasam powder or cooked dal to this rasam. This is a no garlic variety of rasam too. My mom makes this on the day when she makes paruppu usili.

Rasam is most staple in many homes. Even if they make sambar, mor kuzhambu or vatha kuzhambu, rasam is compulsorily made. Whenever we make paruppu usili we don’t make dal based gravies like sambar, rasavangi or pitlai. On those days, jeera rasam is made. We take a tbsp of soaked dal which we used for paruppu usili and make this rasam.

Also, we are adding pepper and jeera only for spiciness to the rasam. No red chili or green chili is added to this rasam. Even in a Tamil Brahmin wedding meal, they jeera rasam on the last day of the wedding as it aids digestion.

You can also check out my Goddu rasam, Ginger lemon rasam, Instant tomato rasam, Mor rasam, Andhra style rasam, and Raw mango rasam

 

Jeera rasam
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Jeera rasam recipe

Rasam made with freshly ground spices
Course Lunch, Main Course
Cuisine Indian, South Indian
Keyword South indian gravy, South Indian rasam recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • ¾ cup thin tamarind extract
  • 1 tomato
  • 1 tsp ghee
  • ½ tsp mustard seeds
  • ½ tsp turmeric powder
  • 1 and ½ cup water
  • Salt as needed
  • Coriander leaves and curry leaves

To grind

  • 1 tbsp toor dal
  • 1 tbsp black pepper
  • 1 tsp cumin seeds

Instructions

  • Take ¾ cup of thing tamarind extract from a small gooseberry sized tamarind.
  • Puree the tomato and keep it aside.
  • Soak the toor dal for 15 minutes.
  • Grind the soaked toor dal, pepper and cumin seeds into a fine paste.
  • Add 1 and ¼ cup water to this and keep this aside.
  • In a pan add the tamarind water, tomato puree, turmeric powder and salt.
  • We are not adding asafoetida to this jeera rasam as it will supress the flavour of the pepper and cumin seeds
  • Let this boil for 5 minutes in medium flame.
  • Now simmer the flame and add the diluted pepper cumin water to this.
  • Once this froths up switch off the flame.
  • In a pan add ghee and add the mustard seeds.
  • Once it splutters add this to the rasam.
  • Garnish with chopped coriander and curry leaves.

Video

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Notes

1. You can reduce the pepper to ½ tbsp if you want to make the rasam less spicy.
2. Do not add asafoetida for Jeera rasam, as it will supress the taste of pepper and cumin seeds.
3. Jeera rasam pairs well with paruppu usili, potato curry or cabbage peas curry.

 

 

  • Take ¾ cup of thing tamarind extract from small gooseberry-sized tamarind.
  • Puree the tomato and keep it aside.
  • Soak the toor dal for 15 minutes.
  • Grind the soaked toor dal, pepper and cumin seeds into a fine paste.
  • Add 1 and ¼ cup water to this and keep this aside.
  • In a pan add the tamarind water, tomato puree, turmeric powder, and salt.
  • We are not adding asafoetida to this jeera rasam as it will suppress the flavor of the pepper and cumin seeds
  • Let this boil for 5 minutes in medium flame.
  • Now simmer the flame and add the diluted pepper cumin water to this.
  • Once this froths up switch off the flame.
  • In a pan add ghee and add the mustard seeds.
  • Once it splutters add this to the rasam.
  • Garnish with chopped coriander and curry leaves.
Jeera rasam
  • Jeera rasam is ready.
Jeera rasam
  1. You can reduce the pepper to ½ tbsp if you want to make the rasam less spicy.
  2. Do not add asafoetida for Jeera rasam, as it will suppress the taste of pepper and cumin seeds.
  3. Jeera rasam pairs well with paruppu usili, potato curry, or cabbage peas curry.

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49 COMMENTS

  1. 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!

  2. Greetings from Southern California

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    God bless and have a nice Easter 🙂

    ~Ron

  3. 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

  4. 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….

  5. 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

    • 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

  6. 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)

    • 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

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