Jeera Rasam Recipe

By | Published | Rasam | No Comment

Rasam Powder – 4 tsp
Tamarind Extract – 1 cup
Salt as per taste

Grind to a paste:

Toor Dal – 1 tblsp, lightly fried
Peppercorns – 1 tsp
Cumin Seeds – 2 tsp
Curry Leaves – few
Dry Red Chillies – 5 to 6

For tempering:

Ghee – 2 tsp
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Coriander Leaves – few


1. Heat a pan over medium flame.
2. Add the tamarind extract, rasam powder and salt.
3. Bring to a boil.
4. Add some water to the ground paste and add to the rasam.
5. Bring to a boil again.
6. Heat ghee in a small frying pan.
7. Fry the tempering ingredients.
8. Add to the rasam and remove the pan from flame.
9. Serve.

Feel free to comment or share your thoughts on this Jeera Rasam Recipe from Awesome Cuisine.

2 thoughts on “Coconut Halwa

  1. Ruth said on April 25, 2019 at 1:56 am

    I will try all of these — they look so good!

  2. Chakkarapani PSER said on April 24, 2019 at 9:20 pm

    Very nice. Method of preparation of all the items are very well explained. It is easily understand and it is very useful for us.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected:

Send this to a friend