Jeera Rasam is a famous in Iyengar rasam which is made with tamarind as a main ingredient.
As a child, I remember that my mother made this for dinner on days where we had had a sumptuous morning meal… As expected, it is very light on your tummy but very delicious to serve your taste buds.
Oil: 2 table spoons
Jeera: 2 table spoons
Red chillies: 2 (Kashmiri or ordinary depends on how spicy you require)
Jaggery: 2 table spoons
Salt to taste.
- In a deep bottom pan, add 2 table spoons of oil.
- When the oil heats up, add two table spoons of jeera and fry for about 30 seconds.
- Now add 2 Kashmir red chillies. Again fry for about 30 seconds.
- When the color of the red chillies changes into slightly golden brown, add 3 cups of water.
- The water starts to boil.
- Now add tamarind paste (about 2.5 table spoons), 2 table spoons of grated jaggery powder, 5 curry leaves and salt to taste.
- Boil it for another 5 minutes.
- Your rasam is ready!
- I used only jaggery for sweetness. If you desire, you can use a combination of sugar and jaggery.
- After roasting the jeera and the red chillies, keep the water handy…and pour water immediately. Else, the red chillies will turn black.
- I prefer it to be less spicy. You can add more spice to it, by adding red chillies instead of the Kashmiri red chillies. I add Kashmiri red chillies, since it gives a nice color to the rasam and it is less spicy.