Jeera Mari Rasam Recipe

Jeera Mari Rasam Recipe

Jeera Mari Rasam Recipe

Jeera Mari Rasam Recipe

Preparation Time: 15 mns.
Cooking Time: 15 mins.
Makes 2 servings


For rasam powder

1 tsp ghee (clarified butter)
1 tsp whole peppercorns
1 tsp cumin seeds
2 tsp whole coriander seeds
2 lavang
1/2 inch cinnamon stick
2-3 broken whole red kashmiri chilies
2 tbsp washed and dried toor dal
1/2 tsp asafoetoda (hing)
1/2 tsp turmeric powder

Other ingredients

2 1/2 cup water
2 tbsp imli pulp (tamarind pulp)
salt to taste
a pinch of turmeric

For tempering

1/2 tsp ghee
1/2 tsp cumin seeds
1-2 peppercorns
1 whole red kashmiri chili
a pinch of asafoetida (hing)
4-5 curry leaves


For rasam powder

1. Heat the pan and add clarified butter.
2. Add all the ingredients except asafoetida and turmeric powder.
3. Roast the mixture until golden brown.
4. Add asafoetida and turmeric powder once the mixture is roasted.
5. Transfer the mixture in a bowl.
6. Let the mixture cool down.
7. Now grind the mixture into a fine powder.

How to proceed

1. Add water and impli pulp in deep pan.
2. Add salt, and turmeric and let it to boil for 10 mins.
3. Take 2 tbsp rasam powder in a bowl.
4. Add 1/2 cup water to it and dilute the powder.
5. Add this to the boiling vessel.
6. Stir properly and cover & boil for 5-10 mins.
7. Prepare tempering and pour it to the rasam.
8. Garnish it with chopped coriander powder.
9. Serve hot as a soup or with rice.











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