Saturday 9 March 2024

Jeera/ Cumin Seeds Rasam (ஜீரக ரசம்)

So far, I have shared ten different rasam recipes on my website. Today, I wish to share a traditional rasam recipe with a unique taste. It is soothing and hence, can be used as convalescent food (பத்திய உணவு). Let's start cooking. 


Tamarind - in the size of a small lemon

Salt - to taste

Oil - 1 teaspoon

Mustard - 1 teaspoon

Jeera or cumin seeds - ½ teaspoon

Jaggery powder - 1 teaspoon (optional)

Asafoetida - a generous pinch*

Curry leaves - a few

For the masala paste:

Ghee - ½ teaspoon

Toor dhal/ red gram - 1 tablespoon

Jeera - 1 teaspoon

Curry leaves - 2 tablespoons

Dried red chili - 1-2 no, adjust to taste

*Traditionally asafoetida is not used for this rasam. However, I prefer using asafoetida.


  • Soak the tamarind in a cup (200 ml) of warm water for about 30 minutes. Later, squeeze the tamarind and collect the extract in a different bowl. Keep aside.
  • Heat ghee in a kadai and fry red chili, jeera and toor dhal till the dhal turns golden brown in color. Transfer to a bowl and soak in 50 ml of water. Later grind it with curry leaves into a coarse paste.
  • Heat oil in the kadai; add in mustard and cumin seeds. When the seeds start to sputter, reduce the fire and gently pour tamarind extract. Add in salt and asafoetida. Mix well and bring it boil. Reduce the fire and cook for two minutes.
  • Dissolve the paste in a cup of water and add the masala mixture to the kadai. At this stage, you may add half a cup of water if needed. Add in jaggery powder and simmer till the rasam froths up. Switch off the fire and garnish with curry leaves. Serve hot with rice and poriyal or kootu.

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