Jeera rasam, a south-indian style tomato soup, flavored with an extra dose of cumin. This araichuvita Jeera rasam recipe uses less tamarind and more of cumin flavor, that gives the rasam much needed zing during the flu season.Jump to Recipe
There are many varieities of jeera rasam. Each family have their own recipe of making it. This recipe is my mom’s speciality and can be called araichuvita rasam, as all the ingredients all ground and then boiled. Till date she makes this rasam and both my boys love her rasam varieties. Infact my lil one tasted the rasam and immediately said you made paati/grandma rasam.
What is Rasam?
Rasam is a south-indian style thin soup. The base ingredients for any rasam is tamarind and tomatoes. The must include spices are cumin, pepper and coriander. After boiling the rasam for few minutes, it is usually topped with dal water or just plain water, depending upon the type of rasam made.
- Tomato Garlic rasam : Blended tomatoes, garlic along with spices, topped with plain water
- Milagu Rasam : Blend of tomaotes, ginger, garlic boiled in tamarind water and topped with plain water.
- Beets Rasam : Blend of beets, tomatoes, ginger, garlic and spices, topped with plain water.
- Lemon Rasam : Tamarind extract, boiled with tomatoes and spices, topped with dal water and finished with lemon juice.
Step by Step pictures for Jeera Rasam
To make jeera rasm, first we have to soak tuvar dal/split pigeon peas, cumin seeds, coriander seeds and small bit of tamarind. Let this soak for a minimum of 20 minutes.
Grind the soaked ingredients with tomatoes, coconut, ginger and curry leaves. Take this ground paste into a sauce pan, add rasam powder,salt and turmeric powder.
Let this boil until the rawness of the ingredients escapes.Top it enough water .
Finally add a delicious tempering of mustard, cumin and hing to this araichuvita rasam. Garnish with fresh coriander leaves and serve it with steaming hot rice.
Jeera tuvaram paruppu rasam | Jeera rasam
- 2 teaspoon Tuvar dal/Split pigeon peas/tuvaram paruppu
- 1 tablespoon cumin seeds/jeera
- 1 tsp coriander seeds
- 2 nos medium sized ripened tomatoes
- 10 grams tamarind small marble-sized ball
- 1 inch ginger, cut into small pieces
- 1 no green chili optional, i didnt add
- 3 slices fresh coconut or 2 tablespoon grated coconut
- 1½ teaspoon homemade rasam powder
- 1 teaspoon salt or to taste
- ⅛ teaspoon hing/asafoetida
- few curry leaves
- fresh coriander leaves for garnish
- 2 teaspoon oil/ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns, freshly pounded
- 2 nos red chili crushed, optional
- Soak tuvar dal, cumin seeds, coriander seeds and tamarind given under ingredients in plain water for atleast 20 minutes.
- Take the soaked ingredients along with the water into a mixer. Add chopped tomatoes, ginger, curry leaves and coconut slices. Grind it to a fine paste. Add ¼ cup water if needed.
- Take the ground paste into a heavy bottomed sauce pan. Add a cup of water to the mixer, wash and add it back to the sauce pan. Add rasam powder, salt, hing and turmeric powder. Allow this to boil in a medium flame, until the rawness of the rasam powder escapes. This will take around 10-15 minutes.
- Once the rawness escapes, top the rasam with 1.5 cups – 2 cups of water. Reduce the flame and allow it to froth.
- Heat a small tadka pan with oil given under tempering, splutter mustard seeds, cumin, add crushed red chilies and pounded fresh pepper, pour this sizzling tadka over the rasam and garnish with fresh coriander leaves.
- Serve this zingy rasam with steaming hot rice and a drizzle of ghee for a comforting meal.
This jeera rasam is a comforting meal with steaming hot rice and a drizzle of ghee. Especially the days you feel under the weather and you need a magic potion to lift of all the heaviness of your sinuses.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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An old post from December 2010, updated with new pictures and content for better engagement.