Jeera Rasam | Jeeraga Rasam | Cumin Rasam | Jeerige Saaru
Learn how to make jeera rasam recipe | jeeraga rasam recipe | Seeraga rasam | cumin rasam | jeerige saaru recipe with a detailed step by step photos and procedure.
Rasam is a popular South Indian recipe. It is usually served as a second course after Sambar.
Jeeragam/Seeragam means cumin seeds in Tamil. Jeera rasam is quite simple to prepare. It just requires a few basic ingredients like tomato, tamarind, along with some soaked and coarsely grounded Indian spices. Moreover, this rasam can be prepared with or without rasam powder.
Rasam is usually consumed as a soup or served along with steamed rice and side dishes like fry/varuval or poriyal/palya. Rasam is an everyday affair for people in Tamil Nadu. The distinct taste of cumin seeds comes from this jeera rasam makes flavorful and hearty, hence we call this rasam as jeeragam rasam.
As per Wikipedia, rasam means "juice". It can refer to any juice, but in South Indian homes rasam commonly refers to soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, and Indian spices. Rasam is a Sanskrit word and it is called rasam/Saathamudhu in Tamil, saaru in Kannada, and chaaru in Telugu which means "essence".
Jeera Rasam is also similar to a soup that is so warm, and comforting. It is light on the stomach too. Rasam is an ideal meal to enjoy on a rainy day. It will make your taste buds happy on cold winter days.
Jeerige saaru is also good to treat indigestion, fever, cough, and cold. So whenever the weather is cold and starts to drizzle, the first thing that comes to my mind is rasam as it is calm and soothing. Cumin seed rasam is somewhat similar to pepper rasam however it is quite spicy and has a strong peppery flavor.
I didn't add garlic in this recipe. But, if you like garlic flavor in cumin rasam, you can add around 2 to 3 crushed garlic which makes rasam so flavorful. Additionally, I have also used a lot of curry leaves while grinding, so it will make your rasam look somewhat green in color and gives a thicker consistency. You can simply adjust the concentration by adding some extra water. If you are not okay with more curry leaves, you can reduce the quantity as well.
Recipe: Jeera Rasam | Cumin Rasam | Jeerige Saaru
Serves - 4 to 5
Cuisine - South Indian.
Region - Tamil Nadu.
Course - Appetizer/Soup/Main.
Prep time - 15 min | Cook time - 20 min | Total time - 35 min.
Diet - Vegetarian.
Author - Pavithra.
Ingredients:
To be soaked and grounded coarsely:
1. Cumin seeds - 1 tbsp
2. Pepper - 1/2 tsp
3. Coriander seeds - 1/2 tsp
4. Red chilies - 1
5. Toor dal - 1/2 tbsp
6. Curry leaves - 1 sprig
8. Water - 1/2 cup
To season:
1. Ghee - 1 tbsp
2. Mustard seeds - 1 tsp
3. Cumin seeds - 1 tsp
4. Curry leaves - 1 sprig
5. Asafoetida - 1/4 tsp
To extract tamarind juice:
1. Tamarind - small gooseberry size
2. Water - 1/2 cup
Other Ingredients:
1. Rasam powder - 1 tsp (optional)
2. Turmeric powder - 1/2 tsp
3. Salt - 1 tsp/As per taste
4. Tomato - 1
3. Salt - 1 tsp/As per taste
4. Tomato - 1
5. Water required to dilute the gravy - 2 to 3 cups
6. Coriander leaves - 5 twigs
How to make jeera rasam:
1. Take a bowl and soak cumin seeds, pepper, coriander seeds, Toor dal, red chilies, and curry leaves in water for 10 to 15 minutes. (Note: the water to soak should be just sufficient enough for the ingredients to immerse).
2. After 15 minutes the soaked ingredients mentioned under Table 1 become soft to touch and now they can be grounded coarsely adding half a cup of water. Keep it aside.
3. Extract tamarind juice by adding half a cup of water.
4. Pour the tamarind extract in a pan and add one teaspoon rasam powder, half teaspoon turmeric powder, one chopped/crushed tomato, and the required amount of salt and heat the pan.
5. Keep the flame on the medium-low level. Wait till the raw smell of the tamarind vanishes. It takes nearly 15 minutes.
6. Now add the coarsely grounded gravy and dilute it by adding 2 to 3 cups of water to form a mild soup-like consistency.
7. Temper mustard seeds, cumin seeds, curry leaves, and asafoetida in ghee. Pour the seasoning over the mild soup.
8. Keep the stove on medium flame. Wait till the frothy Rasam slowly raises to the brim of the pan. Switch off the flame and garnish it with cilantro/coriander leaves.
How to prepare jeera rasam with step-wise photos:
1. Take a bowl and soak cumin seeds, pepper, coriander seeds, Toor dal, red chilies, tomato, and curry leaves in water for 10 to 15 minutes. (Note: the water to soak should be just sufficient enough for the ingredients to immerse).
2. After 15 minutes the soaked ingredients mentioned under Table 1 become soft to touch and now they can be grounded coarsely adding half a cup of water. Keep it aside.
3. Soak tomato and tamarind in a glass of hot water for 15 mins separately. Extract tamarind juice by adding half a cup of water if required. You can peel the tomato skin if you want and chop it or squeeze it nicely using your hand.
4. Pour the tamarind extract and tomato juice in a pan and add 1 tsp of rasam powder (optional), 1/2 tsp turmeric powder, and the required amount of salt and heat the pan on a medium-low flame.
5. Let it boil till the raw smell of the tamarind vanishes. It takes nearly 10 to 15 minutes.
6. Now add the coarsely grounded gravy and dilute it by adding 2 to 3 cups of water to form a mild soup-like consistency.
7. Temper mustard seeds, cumin seeds, curry leaves, and asafoetida in ghee. Pour the seasoning over the mild soup.
8. Keep the stove on medium flame.
9. Wait till the frothy Rasam slowly raises to the brim of the pan.
10. Switch off the flame and garnish it with cilantro/coriander leaves.
Jeera rasam | Cumin rasam is ready to serve with rice and vegetable side dish.
Check out my other rasam and kadhi varieties:
Here, I have attached a few vegetable stir fry/poriyal recipes for you.
Okra curry recipe
Keerai poriyal recipe
Mullangi Poriyal recipe
Spinach dry curry recipe
Keerai poriyal recipe
Mullangi Poriyal recipe
Spinach dry curry recipe
Health benefits of cumin seeds:
1. Cumin seeds improve digestion.
2. It prevents diabetes.
3. It fights the common cold.
4. It prevents anemia.
5. It helps with digestion and prevents constipation.
6. It boosts the immune system.
7. It helps to remove the toxins from the body.
8. It eliminates phlegm and mucus.
9. Fights viral infections.
10. Good for lactating mothers.
11. Helps in weight loss.
12. Excellent source of Vitamin A, C, and E.
13. Anti-aging.
Do try this jeera rasam recipe and let me know how it turns up. Express your thoughts in the comment section below, I can't wait to hear from you:)
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2 Comments
Nice Jeera Rasam with neat presentation and step by step procedures.
ReplyDeleteBest wishes
Revathi
Thank you for stopping by:)
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