A super simple, hot and spicy rasam, this rasam can be ready in 15 minutes, in the time takes to make rice, and a simple curry. No cooked dhal, no rasam podi needed, and uses freshly ground spices. The heat in this rasam comes mostly from the black pepper. The flavor of this rasam is absolutely heavenly. Often also served as a starter/soup, this will get your appetite going. Light, fiery, perfect for a cold and rainy day.
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Servings |
cups
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Ingredients
- 1 small lime sized Tamarind pulp soaked in warm water for 10 mins
- 1 tsp Whole black pepper
- 1 tsp cumin seeds/jeeragam
- 1 sprig Curry leaves
- 1 or 2 dry red chilies
- 1 tbsp toor dhal
- 2 medium ripe tomatoes
- 1.5 tsp Salt
- 1/2 tsp turmeric
- 1/2 cup fresh cilantro for garnish
Seasoning Ingredients
- 1 tsp cumin seeds/jeeragam
- 1/2 tsp Hing/asafoetida
- 1 tsp Mustard seeds
Ingredients
Seasoning Ingredients
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Instructions
- Soak tamarind in warm water and extract juice
- Soak the pepper, cumin, toor dhal, curry leaves, and red chillies in some water just to immerse them while the tamarind is soaking, about 15 minutes
- Chop the tomatoes, and the cilantro and keep ready
- Boil the tamarind extract with salt, turmeric, tomatoes, and a few curry leaves for about 10 mins, until the raw smell of the tamarind evaporates
- Blend the soaked spices; a bit coarse is fine, but I prefer a somewhat smooth paste
- Add the paste to the boiling rasam and take off the heat when it starts to froth, about 3 - 4 minutes
- Heat oil/ghee in a small pan, add the seasoning ingredients starting with mustard seeds, and the rest when they pop; pour over the rasam
- Enjoy as a soup, or with hot steaming rice and a curry of your choice. Also goes well with appalam (fried papad).
Recipe Notes
This is how my mom always makes jeera rasam. I am sure each family has its own version of it. My mom always makes it with a side of okra curry.
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