Rasam is a south Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices.A typical South Indian Meal will never be complete without rasam. Rasam can be taken as a soup or as an accompaniment for rice. It is very simple to prepare rasam and it comes under comfort food. This is very common in my house and I love it with hot steamed rice and any curry. Today let us learn how to make Jeera rasam following this easy recipe.
These tomatoes are terrified and are sweating (I took it out from the fridge) as they are going to be cooked in the same manner tomorrow.
How to make Jeera Rasam
Prep time -under 10 mins
Cook time -under 15 mins
Serves - 3 (yields 3 cups of rasam)
Tamarind - very less ( I took only 5 grams)
Tomato - 1 big or 2 small
Sambar powder - 1/2 tsp
Coriander leaves - finely chopped 2 tbsp
Jeera/ cumin seeds - 1 tsp
Tur Dal - 1/2 tbsp
Curry leaves - 4-5
Red Chilli - 1
Soak the above in a little warm water and grind it coarsely. Keep it aside.
For the seasoning
Ghee - 1 tsp
Mustard - 1/2 tsp
Jeera seeds - 1/ tsp
Curry leaves - little
Soak tamarind in 1 1/2 cup of warm water for 10 minutes and extract its juice. Discard the pulp.
Take tamarind extract, add salt, chopped tomatoes, sambar powder and curry leaves.
Boil until the raw flavor goes. Keep the gas flame/heat low while cooking rasam.
Then add the ground paste along with 1 1/2 cups of water .
When froth starts forming on the surface, switch off the flame. Do not boil it.
Heat a tsp of ghee and season with the ingredients for seasoning and pour it over the rasam.
Garnish with finely chopped coriander leaves .
Served with hot steamed rice and curry, it is simply divine.
Find a variety of South Indian Rasam Recipes
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