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 recipe
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.
Notes
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 is ready.
- You can reduce the pepper to ½ tbsp if you want to make the rasam less spicy.
- Do not add asafoetida for Jeera rasam, as it will suppress the taste of pepper and cumin seeds.
- Jeera rasam pairs well with paruppu usili, potato curry, or cabbage peas curry.
such a hearty meal……yummy!!!
love both of dem…:)
yummy rasam dear…
spicy rasam dear.. and nice combination ..
Jeyashri…sometimes I too make rasam this way…and the kovakkai is looking so tasty..lovely clicks.
Yummy yummy curry and rasam. We make jeera rasam in a different way 🙂 will try your way sometime 🙂
Flavourful rasam and yummy poriyal just need to finish off the meal
Delicious rasam and curry,both looks fabulous..
Tasty & aromatic rasam!!! Both dishes look inviting 😉
Prathima rao
Prats Corner
Appetizing Rasam…though we make jeera rasam in a different way…will try yours soon…A comfort meal anytime…
Both the recipes look delicious!
Lite Bite
its been so long I made such a rasam( by grinding:) Its tea time and I am hungry:)
A yummy and hearty meal… Both recipes look yum
What a coincidence. Today I made this curry with milagu rasam. Nice clicks. Sure this is a great combo and luv it
Wonderful combo…Both the recipes are too gud…
Both the dishes are too delicious and super !!
Loved both the recipes- so appetizing looking..very well made n presented!
US Masala
yummy…… luks so delicious.. very tempting clicks!!!
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!
Great combo and looks tempting!
https://treatntrick.blogspot.com
What a delicious combination… we love kovakai at home 🙂
Spicy and yummy combination….I love both the things…
That rasam looks so perfect.
Nice combo!! Will try this rasam soon! Looks yummy!:P:P
nice yummy lunch..
nice combo dear…
both looks delicious 🙂
Kalakitiga Jeyashri..jeera rasam looks so stunning..beautiful colour..very pretty ok..and kovakkai is good too..:)
nice combination…. this is my favourite rasam
Wonderful recipes..next time I make tindoora (which is fav) I will add sambar powder like your recipe says 🙂
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wow rasam apdiye eduthu kudikalam pola irukku…. kovakkai varuval super….
Event: Dish Name Starts with H
I make this vegi the same way except I cut them in half 🙂 Your Rasam also looks truly fabulous.
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flavourful rasam delicious
Hi Jayashri, I just wanted to let you know that i tried both today and it came out great! Thanks for the fantastic recipe
loved both curries..perfect with rice…yummy!!
Wow so delicious and comfort dishes..
This is so yummy and healthy, I like this dish and Thanks for shearing this recipe here. Its so helpful for me.
Fitted kitchens
@cornucopia, thanks a lot for trying out the recipe and glad to know that u liked it.Keep visiting
wow I do exactly same way .. awesome combo… looks so so yummy and i am literally drooling.
What a classic combo,love it a lot,mouthwatering now!
What a delicious dish ! They look awesome. The above existing post is really healthy and testy. Thanks for sharing this recipe here.
veins
The rasam was amazing..thank you for sharing such a wonderful recipe
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
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….
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
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
did you mean 1 tea spoon pepper in rasam?
1 tablespoon is too much
Yes i add more pepper to the rasam. But you can reduce if you want