Jeeraga rasam | How to make Jeeraga rasam

By Vimala Sethuraman  |  20th May 2016  |  
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  • Jeeraga rasam, How to make Jeeraga rasam
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

22

0





Video for key ingredients

  • Sambhar Powder

About Jeeraga rasam

Very tasty, appetising

Jeeraga rasam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Jeeraga rasam is just mouth-watering. This amazing recipe is provided by Vimala Sethuraman. Be it kids or adults, no one can resist this delicious dish. How to make Jeeraga rasam is a question which arises in people's mind quite often. So, this simple step by step Jeeraga rasam recipe by Vimala Sethuraman. Jeeraga rasam can even be tried by beginners. A few secret ingredients in Jeeraga rasam just makes it the way it is served in restaurants. Jeeraga rasam can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Jeeraga rasam.

Jeeraga rasam

Ingredients to make Jeeraga rasam

  • Pressure cooked dal 1tbs
  • Tamarind juice (thin) 1/2cup
  • 1 teaspoon tomato
  • 1/2 teaspoon sambar powder
  • Next main igredients to be powderd coarsely and kept ready
  • 1 teaspoon jeera cummin seed
  • 1 tspthoor dal,
  • Salt to taste
  • 3 to 4 peppercorns

How to make Jeeraga rasam

  1. First boil the tamarind juice with the tomatoes chopped finely. Add sambar powder and salt with a pinch of asafoetida .
  2. After 5 minutes when the raw smell of sambar powder and tamarind juice leaves, add the ground jeera powder.
  3. Let this boil for 2 to 3mts. Add the cooked dal, after a few second pour a cup of water. Leave this on low flame untill a froth starts forming. Turn on flame so that the rasam will not overflow.
  4. For seasoning in coconut oil add a teaspoon of ghee. Let the mustard seed and jeera splutter. Add curry leaves, pour it on top of therasam at the final stage when it the froth forms.

My Tip:

1/2tsp of sugar and curry leaf is a must for seasoning

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