How to make Jeeraka Rasam -
A digestive soup with south indian touch.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cumin Seeds (जीरा), Split Pigeon Pea
Cuisine : Tamil Nadu
Course : Soups
For more recipes related to Jeeraka Rasam checkout Curried Spiced Sweetcorn Soup. You can also find more Soups recipes like Thai Hot and Sour Soup Hot And Sour Soup Dal Shorba Corn And Tomato Soup
Jeeraka Rasam Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Jeeraka Rasam Recipe
Cumin Seeds 3 teaspoons
Split Pigeon Pea 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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
