Also known as: Cumin Seeds Soup, Jeera Rasam, Seeraga Rasam, Jeelakarra Charu, Cumin Seed Rasam, Jeerige Saaru, Jeerakam Sathamudhu, Jeeraka Rasam, Zira Rasam, Jeeraga Rasam
Ingredients for preparing Jeeragam Rasam
- Red Gram (Thuvaram Parippu, Arhar Dal, Toor Dhal) – 3 tsp
- Cumin Seeds (Jeeragam, Jeera) – 2 tbsp
- Curry leaves (Kariveppila, Kadipatta, Karipatha) – 2 stalk
- Thick Tamarind Pulp (Puli, Imli) – 1 tbsp
- Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
- Rasam or Sambar powder – 1/2 tsp
- Salt to taste
- Garlic (Veluthulli, Lahsun) – 3 to 4 cloves (Optional)
- Oil or Ghee – 1 tsp
- Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 2 no
- Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tsp
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Steps for preparing Jeeragam Rasam
- Soak the dal and cumin seeds in half a cup of hot water for 15 minutes; when they get soft, grind them with half of the curry leaves. Keep the Cumin paste aside.
- In a deep bottomed vessel, take tamarind pulp, turmeric powder, rasam or sambar powder, chopped garlic and salt along with 2 cups of water. Then bring this to a boil; simmer for 10 to 12 minutes until the raw smell of tamarind goes.This forms the base of Jeeragam Rasam.
- Now add Cumin paste from step 1 and a cup of water. Adjust the consistency of rasam as per your taste by adding more or less amount of water.
- Boil rasam on a low flame for few minutes until it becomes frothy, switch off the flame.
- Now it is time to temper the spices. Heat oil or ghee in a pan and add in mustard seeds. When they sizzles, add the broken dry red chillies and the remaining curry leaves and stir for few seconds.
- Pour this over the hot rasam.
- Garnish the rasam with finely chopped coriander leaves.
- Serve Jeeragam Rasam accompanied with rice and pappad.
- Now add Cumin paste from step 1 and a cup of water. Adjust the consistency of rasam as per your taste by adding more or less amount of water.