Jeera rasam

Jeera rasam

Jeera rasam


  1. Cooked and mashed toor daal  –  half cup
  2. Chopped tomato  –  one-third cup
  3. Roasted jeera powder  –  one tsp
  4. Sliced green chilli  –  one
  5. Red chilli  –  two
  6. Crushed garilc  –  three cloves
  7. Salt  –  to taste
  8. Oil  –  one tsp
  9. Jeera seeds  –  one-fourth tsp
  10. Mustard seeds  –  one-fourth tblsp
  11. Urad daal  –  one-fourth tblsp
  12. Turmeric powder  –  pinch
  13. Asoeftida  –  pinch
  14. Curry leaves  –  few
  15. Coriander leaves  –  few
  16. Tamarind  –  two inches (soak in water and squeeze to a pulp)
  17. Jaggery  –  one-fourth tsp
  18. Water  –  two-and-half cups


In a pan, add oil, jeera seeds, mustard seeds, urad daal, asoeftida, crushed garlic, turmeric, green chillis, red chilli and fry them until garlic turns light brown. Then add tomatoes, tamarind pulp, cooked and mashed toor daal, salt, curry leaves, coriander leaves, roasted jeera powder, jaggery and water. Boil them till tomatoes are soft. Rasam is ready…


Serves three-four


15 to 20 mins


One day


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