Jeeraka Rasam Recipe - A digestive soup with south indian touch.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cumin seeds ( जीरा ) , Black peppercorns ( काली मिर्च )

Cuisine : TamilNadu

Course : Soup

Jeeraka Rasam

For more recipes related to Jeeraka Rasam checkout Curried Spiced Sweetcorn Soup . You can also find more Soup recipes like Carrot And Coriander Soup, Crispy Rice Soup, Mixed Vegetable Soup, Pumpkin And Walnut Soup. Or try out these recipes from TamilNadu Cuisine like Coconut Bhindi, Phool Gobhi Sambhari, Pannagam, Keerai Vada.

Jeeraka Rasam Recipe Card

Jeeraka Rasam
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Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Jeeraka Rasam

  • 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 2-3

  • 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

Method

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.

How to make Jeeraka Rasam

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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