Jeeraga rasam
Jeeraga rasam, from above
VegTamil Nadu

Jeeraga rasam

Cumin, pepper and a little dal in tamarind water. The rasam you make when the stomach asks nicely.

25 minTime
2 gProtein each
mildSpice
The digestive rasam1 chapter · 1 min read

Make it your way

Grandma's wayFreshly ground cumin and pepper, ghee tempering.
The original
63kcalsame
2 gproteinsame
2 gfibresame
25minutessame

Jeeraga rasam as Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cumin seeds2 tsp
Black pepper1 tsp
Toor dal (split pigeon peas)1 tbsp
Dried red chilli1
Tamarinda small ball
Tomato1 small
Water3½ cups
Turmeric (ground turmeric)¼ tsp
Ghee2 tsp
Mustard seeds½ tsp
Curry leaves2 sprigs
Asafoetidaa pinch
Coriander leaves (cilantro)a handful
Saltto taste

Method

4 steps
  1. 1Soak cumin, pepper, toor dal and red chilli in a little water 10 minutes, then grind to a fine paste.
  2. 2Boil tamarind extract with tomato, turmeric and salt for 8 minutes.
  3. 3Add the ground paste and remaining water. Heat until frothy, then turn off before it boils.
  4. 4Temper mustard, curry leaves and asafoetida in ghee and pour over. Add coriander.
Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

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Make it a meal

What goes with Jeeraga rasam: a bread or rice, a side, something to drink and something sweet.

Bread or rice Verkadalai sadam20 min
Bread or rice Kothamalli sadam25 min
On the side Paruppu usili40 min
On the side Cabbage poriyal20 min
To drink Neer mor8 min
Something sweet Sakkarai pongal45 min
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