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Home » Recipes » Rasam Recipes

Jeeraga Rasam- Cumin Rasam

Last Modified: May 19, 2021

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Jeeraga Rasam- A mild south Indian broth with the earthy goodness of cumin. Just perfect when you want a light meal or when you are down with a cold or the flu.

Jeeraga Rasam served in a stainless steel bowl on a vintage tray with spices at the background          If you all read my blog frequently, then you must have discovered my passion and love for rasam. I love trying new varieties of Rasam and yet, it is the basic ones that are always a favorite. Today’s recipe is an adaptation from a small cookbook. The book itself is very special because it has been handed down to me by my MIL. 

Jump to:
  • What is Rasam?
  • Jeeraga Rasam without Dal and tomatoes
  • Recipe Notes
  • Variations
  • Serving Suggestions 
  • Cumin Rasam- Method
  • Explore More Rasam Recipes
  • 📖 Recipe

What is Rasam?

For the uninitiated, Rasam is a South Indian style light soup. You can even compare it to a thin broth. And it is a very common yet very special dish that makes its appearance at our tables. I say it is both because we make Rasam on a daily basis and for occasions too.

While it is the Pineapple Rasam for festive days, Jeeraga Rasam and tomato Rasam are enjoyed on normal days.

Jeeraga Rasam without Dal and tomatoes

As a rule of thumb, most Rasam recipes usually use tomatoes or cooked Toor dal. However, the recipe I m sharing today does not use both. And this makes it just perfect for days when you have an upset tummy or a cold or the flu.

Let me explain why- Tomatoes are generally considered to aggravate acidity according to Ayurveda. And Toor Dal is considered gassy. So, adding both these ingredients to Rasam is not recommended when you are sick.

Recipe Notes

  1. While making the spice powder for this Rasam, make sure to fry all the ingredients on low flame. The spices tend to burn quickly and it is always easier to control the heat when it s low.
  2. No matter what Rasam you make, I do not recommend allowing it to boil. Rasam should always be simmered on low heat until it begins to froth on the surface.
  3. Depending on whether your tamarind is old or new, the tanginess may differ. So, soak the mentioned amount of tamarind in the warm water, make the extract and do check if it s tangy enough. If you find it too tart, add upto ¾ c warm water to balance the taste. You can also add 1 teaspoon jaggery while the Rasam simmers. 
  4. In case you do not have access to tamarind, you can always make this with tamarind paste. You will need 2 to 3 tablespoon tamarind paste for 3.5 c water to make this Jeeraga Rasam. If you are using tamarind paste, mix the paste and the water well and proceed with the recipe.

Variations

This recipe uses Ghee aka clarified butter. If you are looking for a vegan Rasam, then ghee can be substituted with cold-pressed sesame oil in a pinch.

Serving Suggestions 

My family loves eating this with hot rice and a pan-fried vegetable dish. I highly recommend serving this Rasam with some Potato Podi Curry or Bendakaya Palli Vepudu.

Cumin Rasam- Method

Making the spice powder

In a pan, heat ¼ teaspoon of oil or ghee.
Add toor dal and chili to this.
When the dal starts to turn a light brown, add other ingredients.
Roast this for 1 more min on low flame, taking care not to burn the mixture.
Once done, let cool.
Grind to a slightly coarse powder in a coffee grinder or small blender jar.

Making Jeeraga Rasam

Soak the tamarind in the warm water for 20 mins.
Mash this tamarind well into the water.
Discard the strings and strain this mixture through a tea-strainer.
Heat a pan with 2 tsp.
Add the mustard seeds and curry leaves.
When the mustard seeds pop, add the tamarind extract to the pan.
Now, add turmeric powder and salt. Mix well.
Simmer this mixture for 4 to 5 mins on medium flame until the raw smell of the tamarind goes away.
At this stage, add the ground powder and mix well.
Turn down the heat to the lowest.


Simmer the Rasam until it is frothy at the surface.
When done, garnish with curry leaves and chopped cilantro leaves.

Jeeraga Rasam served in a stainless steel bowl on a vintage tray with spices at the background

Explore More Rasam Recipes

  • tomato rasam served in a steel bowl placed over a blue napkin. Fried yam slices at the background
    Tomato Rasam
  • Lemon Rasam- South Indian Rasam Recipes
  • Rasam Powder- How to make Rasam Podi at home?
  • Pineapple rasam served in a white bowl placed on a wooden board
    Pineapple Rasam- No Garlic Rasam

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Jeeraga Rasam? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusha24writes@gmail.com if you need any guidance in making this.

📖 Recipe

Jeeraga Rasam served in a stainless steel bowl on a vintage tray with spices at the background
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Jeeraga Rasam

Ingredients

  • 1 teaspoon Toor dal
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Pepper corns
  • 2 teaspoon Coriander seeds
  • 2 Dry red chilies
  • ½ teaspoon Ghee/ oil

For The Rasam

  • 10 g Tamarind
  • 3 c warm water
  • 1 teaspoon Ground turmeric
  • 1.5 teaspoon Salt or to taste

For The Tempering

  • 2 teaspoon Ghee
  • 1 teaspoon Mustard seeds
  • For Garnish
  • 10 Curry leaves a sprig
  • 1 tablespoon finely chopped cilantro

Instructions

Making the spice powder

  • In a pan, heat ¼ teaspoon of oil or ghee.
  • Add toor dal and chili to this.
  • When the dal starts to turn a light brown, add other ingredients.
  • Roast this for 1 more min on low flame, taking care not to burn the mixture.
  • Once done, let cool.
  • Grind to a slightly coarse powder in a coffee grinder or small blender jar.

Making Jeeraga Rasam

  • Soak the tamarind in the warm water for 20 mins.
  • Mash this tamarind well into the water.
  • Discard the strings and strain this mixture through a tea-strainer.
  • Heat a pan with 2 tsp.
  • Add the mustard seeds and curry leaves.
  • When the mustard seeds pop, add the tamarind extract to the pan.
  • Now, add turmeric powder and salt. Mix well.
  • Simmer this mixture for 4 to 5 mins on medium flame until the raw smell of the tamarind goes away.
  • At this stage, add the ground powder and mix well.
  • Turn down the heat to the lowest.
  • Simmer the Rasam until it is frothy at the surface.
  • When done, garnish with curry leaves and chopped cilantro leaves.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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