Jeeraga / Cumin Rasam

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.

Cumin Rasam is renowned for its digestive properties, relieving bloating and indigestion. It also boasts anti-inflammatory properties, helps lower cholesterol, and supports immune function.

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.

Ingredients:

• Tamarind – small lemon sized ball
• Jeeragam / Cumin Seeds – 1 tsp.
• Curry Leaves – a handful
• Asafoetida – ¼ tsp.
• Salt – as needed or 1 tsp.

For Grinding:

• Ghee – ½ tsp.
• Dhania Seeds – 1 tsp.
• Gram Dhal – 1 tsp.
• Red Chilli – 1
• Black Pepper – ½ tsp.

For Seasoning:

• Ghee – 1 tsp.
• Mustard Seeds – 1 tsp.
• Curry Leaves – 1 spring
• Red Chilli – 1

Method:

• 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.
• Grind 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.

For more rasam varieties, you can see below.

• Omam / Ajwain Rasam

• Drumstick Rasam

• Lemon Rasam

• Peeper Rasam

• Paruppu Rasam

• Mysore Rasam

• Kalyana Rasam

• Pathiya rasam

• Kollu / Horse Gram Rasam