Jeera rasam, a south-indian style tomato soup, flavored with an extra dose of cumin. Jeera rasam uses less tamarind and more of cumin flavor, that gives the rasam much needed zing during the flu season.
Course Main Course, Side Dish
Cuisine Indian, South-Indian, Tambrahm
Keyword Araichuvita rasam, Cumin rasam, How to make rasam, Jeera rasam, No dal rasam, Simple and easy rasam
3slices fresh coconut or 2 tablespoon grated coconut
1½teaspoonhomemade rasam powder
1teaspoonsaltor to taste
few curry leaves
fresh coriander leaves for garnish
½teaspoonblack peppercorns, freshly pounded
2nos red chilicrushed, 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.