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Jeera Rasam


  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 1 cup 1x

Description

Jeera Rasam is cumin flavored tamarind soup


Scale

Ingredients

Tamarind Water

  • 2 pieces of dry Tamarind (or 2 tablespoons of thick Tamarind Puree)
  • 1 cup Water

Jeera Rasam

  • 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

Instructions

To make the tamarind water

  1. Roughly tear the tamarind to bits and pour enough water to cover the tamarind.
  2. Heat it either in the microwave or on the stove for 1 minute. (This softens the tamarind and it starts to release its juice)
  3. Let it rest for 2-3 minutes. Pour the water into another bowl
  4. 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

  1. Grind together the dal and cumin to a coarse powder and set aside
  2. 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.
  3. Add the coarse powder to the tamarind water and let it boil for another 5 minutes. Taste and adjust for seasoning.
  4. Heat oil, add mustard seeds, cumin seeds and let them crackle. Then add the hing, curry leaves and switch off the flame.
  5. Add the tempering onto the rasam pot.
  6. Serve hot – as is or with rice and some stir fried veggies!
  7. This stays well for 3 days in the refrigerator.

  • Category: Soup
  • Cuisine: South Indian