Jeera Rasam (Spicy Cumin Soup)

Rasam is a famous South Indian dish(soup) which is had with hot rice, papad and ghee. I have named it as soup because of its watery consistency. I am a huge fan of this dish as it is so easy ,healthy and made with all stomach healthy ingredients like peppercorns, cumin, tomato and hing. On a cold rainy day,Β it is so divine to just have this rasam with hot rice πŸ™‚ I make this for dinner when it snows in NY as I am lazy to cook(Most of the winter πŸ™‚ πŸ™‚ ). I do not have the habit of making rasam powder as it slightly varies from sambar powder since I am using pepper and cumin, I have used sambar powder directly instead of rasam powder, you can use what ever works best for you.


Tamarind – 1 tablespoon(Soaked in warm water)

Rasam/ Sambar powder – 1 tbsp

Tomato – 1 medium size(pureed)

Turmeric powder – 1/2 tsp

Hing powder – 1/4 tsp

Curry/Coriander leaves – As needed

Salt – To taste

To soak for half an hour:

Cumin Seeds – 1 tsp

Black Peppercorns – 1 tsp

Toor dhal – 1 tsp

Authentic vessel used – Tin vessel(metal coated vessel) – it adds special taste to your dish but you can use ordinary stainless steel or non stick vessel as well. I have used tin vessel(eeya sombu) here.

Soaked Ingredients



  1. Add the ingredients mentioned under “To Soak” into a blender/mixer along with chopped tomato’s and grind them into a smooth paste.
  2. Extract the tamarind juice from the soaked tamarind and discard the chunky part.
  3. Add the tamarind juice, turmeric powder, hing powder, salt into the tin vessel and allow it to boil for few mins until the raw smell of theΒ  tamarind goes.
  4. Add a table spoon of sambhar powder into the boiling tamarind juice and boil for ten mins.
  5. Finally add the grinded mixture into it and simmer for 5 mins, close it with a lid when you simmer, this is to ensure the aroma of the rasam does not escape out πŸ™‚
  6. Once it gets frothy, add the curry leaves and coriander leaves, serve hot with rice and papad.




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