Sanjeev Kapoor

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Jeeraka Rasam  Recipe

A digestive soup with south indian touch.

This is an exclusive website recipe.

Preparation Time : 0-5 minutes

Cooking time : 11-15 minutes

Servings : 4

Jeeraka Rasam

Main Ingredients

Cumin seeds, Black peppercorns





Level Of Cooking



  • Cumin seeds
    3 teaspoons
  • Black peppercorns
    1 tablespoon
  • Ginger
    1/2 inch piece
  • Curry leaves
    2-3 sprigs
  • Ghee
    1 tablespoon
  • Mustard seeds
    1 tablespoon
  • Whole dry red chillies
  • Split pigeon pea (toor dal/arhar dal)
    1 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste
  • Jaggery (gur)
    1 teaspoon
  • Tamarind pulp
    1 tablespoon


Step 1

Grind cumin seeds, peppercorns and ginger to a fine paste. Wash curry leaves and pat them dry. Heat the ghee in a kadai.

Step 2

Season with mustard seeds, curry leaves, whole red chillies and toovar dal. Mix together cumin paste, red chilli powder, turmeric powder, salt and add a cup of water to prevent the masalas from scorching.

Step 3

Cook the masala for two to three minutes. Add three more cups of water and bring to a boil. Add jaggery and tamarind pulp and simmer on slow heat for another four to five minutes. Serve hot.

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