Jeera rasam is made in our house on rainy or winter days. It is good for digestive system and can be made in a jiffy.
Jeera is called Seeragam in Tamil. Seeragam means Seer+Agam. Seer meaning correct. Agam means inside. Seeragam is a spice that would correct inner digestive system. Rasam made Jeera is good for digestive system. Jeera rasam and pepper rasam are Tanjore cuisine speciality items. Traditionally Jeera rasam is made without Tomato in Tanjore cuisine. For that matter, Tanjore authentic cuisine does not use Tomato in most of the dishes. But I like making it with tomato as tomato is good to relieve one of cold and mucus.
Last week my husband had cold and I made this rasam so that I can make add this to mashed rice. What a comforting food!!!! Cold is just a reason to make jeera rasam. This rasam is quite easy to make and comforting during rains and winter.
Jeera rasam is quite flavorful and spicy with addition of ingredients such as curry leaves, pepper and Jeera. Here is the recipe for simple Jeera rasam that is so comforting and easy to make.
- 1 Ball Tamarind Small lemon sized ball
- 1 Tsp Rasam powder
- 1 Tsp Salt Adjust to taste
- 2 pinch Asefoetida powder
- 2 Spring Curry leaves
- 1 No Dry red chilli
- 1 Tbsp Pepper
- 1 Tbsp Jeera
- 1 Tbsp Toor dal
- 2 Nos Tomato
- 1 Tbsp Ghee
- 1/4 Tsp Mustard seeds
- 1/2 Tsp Jeera
- 1 Spring Curry leaves
- 1 Tbsp Coriander leaves Chopped
Soak tamarind in warm water and extract juice 3 times adding water little by little. Add rasam powder and salt to the extract and bring to boil. As you can see in the picture below, I use Eeya patram (made of Velliyam) to make rasam. The metal adds to rasam taste.
Grind the tomatoes into paste and add to rasam. You can chop tomato and add. But my sons carefully take out each tomato piece from rasam. Seeing this nowadays I grind tomato and add to the rasam.
Grind curry leaves, toor dal, chilli, pepper and jeera into a paste. The paste would be coarse only given texture of different ingredients. Add it to the rasam. Dilute rasam if need be.
In a low flame cook rasam till you see top the rasam covered with white bubbles. It might take about 10 minutes to see bubbles. Rasam should be cooked only in low flame. Cooking it in high flame destroys taste and aroma. Just before switching off the rasam, add Asefoetida powder. If you are using small cake of Asefoetida, add it in the first step along with tamarind water.
In a kadai, heat ghee. Once heated add mustard seeds. Add jeera once mustard cracks and switch off flame immediately. Add curry leaves and fry in the heat of the kadai. Add the temper along with coriander leaves.
*You can chop and add tomatoes instead of grinding to paste.
*You can add 1Tablespoon of finely chopped tomatoes at the end. It would add to color of the rasam. Chopped tomatoes would get cooked in the heat of the rasam itself.
*You can add oil for seasoning instead of ghee. But ghee adds distinct aroma.
Jeera rasam – Step by step pictures
*Soak tamarind in warm water and squeeze juice 3 times adding water little by little.
*Bring tamarind water to boil in low flame adding salt and rasam powder.
*Grind curry leaves, jeera, pepper, toor dal and chilli and add to the tamarind water.
*Grind tomatoes and add to the tamarind water.
*Cook till raw smell disappears and temper.
I had this rasam with rice and bitter gourd fry. It is a good combination.
Related: Did you try Kanda Thippili Rasam. It is an amazing rasam to cure cold.