Rasam is a South Indian Soup which can be taken with rice or we can drink hot. Rasam is soothing for our stomach. Jeeraga rasam is a traditional rasam which helps in digestion. It has lots of jeera in it.
If someone is recovering from fever or cold, jeeraga rasam is a remedy for speedy recovery. We do not add toor dhal and tomatoes to it as it is supposed to be light for stomach.
- For more rasam varieties, you can see below.
- Omam / Ajwain Rasam
- Drumstick Rasam
- Lemon Rasam
- Pepper Rasam
- Paruppu Rasam
- Mysore Rasam
- Kalyana Rasam
- Pathiya rasam
- Kollu / Horse Gram Rasam
Jeeraga / Cumin Rasam
- Tamarind – small lemon sized ball
- Jeeragam / Cumin Seeds – 1 tsp.
- Curry Leaves – a handful
- Asafoetida – ¼ tsp.
- Salt – as needed or 1 tsp.
- Ghee – ½ tsp.
- Dhania Seeds – 1 tsp.
- Gram Dhal – 1 tsp.
- Red Chilli – 1
- Black Pepper – ½ tsp.
- Ghee – 1 tsp.
- Mustard Seeds – 1 tsp.
- Curry Leaves – 1 spring
- Red Chilli – 1
- Soak tamarind in 1 cup of hot water and extract juice and keep aside.
- Heat ghee in a pan and add dhania seeds, gram dhal, red chilli and black pepper and roast in medium flame till dhal turns golden in colour.
- When it cools down, grind to a smooth paste.
- Gring cumin seeds and curry leaves to a coarse paste separately.
- In a broad vessel, take tamarind water, asafoetida, salt, curry leaves and 2 cups of water and heat.
- When the raw smell of tamarind goes, add both the ground paste and mix well.
- When it starts to boil, switch off the flame.
- In a small pan, heat ghee and add mustard seeds.
- When it splutters, add broken red chilli and curry leaves and saute for a second and pour over the rasam.
- Hot Jeeraga rasam is ready to be served.