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


  • 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


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.


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.

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