Jeera Rasam

Cuisine

South Indian meals

Category

Rasam

Thangam ammai ( my chithi paatti) told me the recipe for jeera Rasam the traditional way.

Jeera Rasam

Ingredients

  • Tamarind - small gooseberry sized

  • Coriander seeds - 1 tbsp

  • Tuvar dal - 1 tbsp

  • Red chillies - 4-6 - or to taste

  • Black pepper - ½ tsp

  • Jeera - 1 tsp

  • Curry leaves

  • Ghee / coconut oil for tempering ( coconut oil for Vegan version)

  • Mustard seeds

  • Salt to taste

Directions

  1. Soak Dhania, toor dal, red chillies, black pepper, jeera and curry leaves, in clean water - you’ll be using this water too later on

  2. Soak and extract tamarind ( about a small gooseberry sized).

  3. Add tamarind water to a pot and boil gently.

  4. Grind the soaked ingredients to a coarse paste. Add this to rasam.

  5. Add salt and a small bit of jaggery.

  6. Temper with ghee ( use coconut oil for a vegan version) mustard seeds, red chillies, curry leaves, jeera.

  7. We do not add dal to this. We also do not add tomatoes. No coriander either, and no asaofetida.

Jeera Rasam

Traditional method for Jeera rasam

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