Jeeraga Rasam - Cumin Seeds Rasam - Jeera Rasam

An authentic South Indian soup made with ripened tomatoes, tamarind, dal, and spices and served with rice and ghee. Jeeraga Rasam is one of the many variants of Rasam. This rasam has Cumin Seeds/ Jeera that have many health benefits and are packed with antioxidants, vitamins, and minerals. This rasam is also called digestive rasam as it aids in digestion. It can be seen that this rasam does not contain Pepper/Milagu or Dhaniya/Coriander seeds, unlike traditional rasam.

Planning & Pre-Preparation: 5 mins

Soaking Time: 20 mins

Cooking time: 15 mins.

Ingredients

Ingredients 1 – For dal Paste:

• Toor Dal/ Thuvaram Paruppu/ Split pigeon pea. – 2 Tsp.
• Red Chillies/ Sigappu Milagai – 3
• Cumin Seeds/ Jeera – 2 Tsp.
• Hot water for soaking – 3/4 Cup for dal 
• Curry leaves 

Ingredients 2:

• Tamarind/ Puli - small lemon sized
• Water for soaking – 3 ½ Cups (½ Cup for tamarind soaking + 3 cups in tamarind extract)
• Tomatoes (Chopped) - 2 (Medium)
• Turmeric Powder/ Manjal podi – 1/2 Tsp.
• Salt - per taste
• Ghee/Clarified Butter – 1 Tsp.
• Mustard/ Kadugu – 1 Tsp.
• Coriander leaves for garnishing

Directions

Jeeraga Rasam Preparation:

• In a bowl, Soak a small lemon-sized tamarind/puli in water for about 15 mins. 
• After 15 mins, Squeeze and extract the tamarind pulp.
• To a large cooking utensil, add the tamarind pulp and dilute with 3 cups of water and then add roughly chopped tomatoes.
• Now add Turmeric Powder/ Manjal podi and mix well.
• Then add Salt and mix again, and cook on low flame for about 10 mins. Check whether the raw smell of tamarind is gone, if not keep cooking until the raw smell goes.
• Now add the dal paste to the tamarind-tomato water and mix well.
• Keep cooking until it turns frothy.
• When it turns frothy, switch off the flame and garnish with coriander leaves.
• To a Kadai add Ghee/Clarified Butter and Mustard/ Kadugu. Let it splutter and add the tempering to the rasam, then mix and serve. Tasty and healthy jeeraga rasam is ready!!!. Serve with hot rice and ghee. 

Dal Paste preparation:

• Soak Toor Dal/ Thuvaram Paruppu/ Split pigeon pea., Red Chillies/ Sigappu Milagai, Cumin Seeds/ Jeera in hot water for about 20 mins.
• To a mixer grinder add the soaked Ingredients 1 (without water) and curry leaves and grind into a smooth paste.
• Add the soaked dal water to the ground dal paste and mix well. Dal paste is ready.

Point to be noted

• Do not add excess Cumin Seeds/ Jeera while soaking, as rasam will turn bitter while cooking. 
• After adding the dal paste to the rasam, do not cook for more time. When Cooked more, you can smell the medicinal flavour from the rasam.