We South Indians make different varieties of rasam. This jeera rasam is one without roasting any spices. Also, we are not adding sambar powder, rasam powder or cooked dal to this rasam. This is a no garlic variety of rasam too. My mom makes this on the day when she makes paruppu usili. Rasam is most staple in many homes. Even if they make sambar, mor kuzhambu or vatha kuzhambu, rasam is compulsorily made. Whenever we make paruppu usili we don’t make dal based gravies like sambar, rasavangi or pitlai. On those days, jeera rasam is made. We take a tbsp of soaked dal which we used for paruppu usili and make this rasam. Also, we are adding pepper and jeera only for spiciness to the rasam. No red chili or green chili is added to this rasam. Even in a Tamil Brahmin wedding meal, they jeera rasam on the last day of the wedding as it aids digestion. You can also check out my Goddu rasam, Ginger lemon rasam, Instant tomato rasam, Mor rasam, Andhra style rasam, and Raw mango rasam
Take ¾ cup of thing tamarind extract from small gooseberry-sized tamarind.
Puree the tomato and keep it aside.
Soak the toor dal for 15 minutes.
Grind the soaked toor dal, pepper and cumin seeds into a fine paste.
Add 1 and ¼ cup water to this and keep this aside.
In a pan add the tamarind water, tomato puree, turmeric powder, and salt.We are not adding asafoetida to this jeera rasam as it will suppress the flavor of the pepper and cumin seeds
Let this boil for 5 minutes in medium flame.
Now simmer the flame and add the diluted pepper cumin water to this.Once this froths up switch off the flame.
In a pan add ghee and add the mustard seeds.Once it splutters add this to the rasam.Garnish with chopped coriander and curry leaves.
Jeera rasam is ready.
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