Jeeraga rasam | How to make Jeeraga rasam

By Vimala Sethuraman  |  20th May 2016  |  
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  • Jeeraga rasam, How to make Jeeraga rasam
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Video for key ingredients

  • Sambhar Powder

About Jeeraga rasam Recipe

Very tasty, appetising

Jeeraga rasam, a succulent delicacy which is famous all over the world. Jeeraga rasam is one dish which makes its accompaniments tastier. With the overflow of flavours, Jeeraga rasam has always been everyone's favourite. This recipe by Vimala Sethuraman is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Jeeraga rasam, just the perfect situation when you realise that you need to know how to make the perfect Jeeraga rasam. So, at that time you can try out this delicious recipe by Vimala Sethuraman. The recipe of Jeeraga rasamis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Jeeraga rasam is 15 minute. This recipe of Jeeraga rasam is perfect to serve 2. Jeeraga rasam is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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