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Jeera rasam
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5 from 1 vote

Jeera rasam recipe

Rasam made with freshly ground spices
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Main Course
Cuisine: Indian, South Indian
Keyword: South indian gravy, South Indian rasam recipes
Servings: 4
Author: Jeyashri suresh


  • 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


  • 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.



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.