Jeera Rasam is cumin flavored tamarind soup
- 2 pieces of dry Tamarind (or 2 tablespoons of thick Tamarind Puree)
- 1 cup Water
- 1 cup Tamarind Water
- 1 Tablespoon Rasam Powder (homemade or store bought)
- 2 teaspoons Salt (adjust to taste)
- 2 teaspoons Cumin Seeds (jeera)
- 2 teaspoons Toor Dal (split yellow lentils)
- 1 teaspoon Vegetable Oil
- 1 teaspoon Black Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafetida (Hing)
- 1 Tablespoon Curry Leaves
To make the tamarind water
- Roughly tear the tamarind to bits and pour enough water to cover the tamarind.
- Heat it either in the microwave or on the stove for 1 minute. (This softens the tamarind and it starts to release its juice)
- Let it rest for 2-3 minutes. Pour the water into another bowl
- Using your hand, squeeze the tamarind to release its pulp. Filter it out. *You don’t need a sieve of cloth to filter. Just use your hand as barrier from the tamarind. Add enough water to make one cup.
To make the Jeera Rasam
- Grind together the dal and cumin to a coarse powder and set aside
- To the tamarind water, add rasam powder, salt and mix. Boil it on medium heat for 5-10 minutes or until the raw smell of tamarind goes away.
- Add the coarse powder to the tamarind water and let it boil for another 5 minutes. Taste and adjust for seasoning.
- Heat oil, add mustard seeds, cumin seeds and let them crackle. Then add the hing, curry leaves and switch off the flame.
- Add the tempering onto the rasam pot.
- Serve hot – as is or with rice and some stir fried veggies!
- This stays well for 3 days in the refrigerator.
- Category: Soup
- Cuisine: South Indian