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A comforting and aromatic South Indian soup made with cumin, pepper, and tamarind. This light and peppery rasam is perfect for soothing a cold or enjoying with hot rice.
For 4 servings
Prepare Tamarind Water & Spice Paste (10 mins)
Simmer the Rasam Base (8 mins)
Infuse Spices (4 mins)
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A comforting and aromatic South Indian soup made with cumin, pepper, and tamarind. This light and peppery rasam is perfect for soothing a cold or enjoying with hot rice.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 49.77 calories per serving with 1.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or soup.
Prepare the Tempering (Tadka) & Finish (3 mins)
Add 1/4 cup of cooked, mashed toor dal (pigeon peas) with the tamarind water in Step 2. This creates a slightly thicker, more protein-rich rasam, often called 'Paruppu Rasam'.
For a different kind of tang, omit the tamarind entirely. Follow all steps, and at the very end, after turning off the heat, stir in 2-3 tablespoons of fresh lemon juice.
If you prefer, you can omit the garlic from the ground paste. The rasam will still be delicious with the dominant flavors of cumin and pepper.
Cumin (Jeera), the star ingredient, is renowned for its digestive properties. It stimulates digestive enzymes and can help relieve bloating, gas, and indigestion, making this rasam very easy on the stomach.
The combination of black pepper, turmeric, and garlic provides powerful antioxidant, anti-inflammatory, and antibacterial properties that help strengthen the immune system and fight off common infections like colds and flu.
This warm, peppery, and soupy dish is incredibly comforting for a sore throat and congestion. The spices help clear nasal passages and provide relief from coughs, making it a traditional home remedy.
Yes, Jeeraga Rasam is very healthy. It is a light, low-calorie soup that aids digestion due to cumin and has anti-inflammatory and immunity-boosting properties from black pepper and turmeric. It's excellent for soothing colds and sore throats.
A typical serving of Jeeraga Rasam (about 1 cup or 260g) contains approximately 50-60 calories, making it a very light and healthy dish. The calorie count can vary slightly based on the amount of ghee or oil used.
Rasam usually turns bitter if it is boiled vigorously for too long after the ground spice paste is added. The key is to simmer it on low heat only until it becomes frothy on the surface and then immediately turn off the flame.
Absolutely. You can substitute tamarind with 2-3 tablespoons of fresh lemon juice added at the end (after turning off the heat), or by using an extra tomato for a milder tanginess.
Store leftover rasam in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a pot on the stovetop over low heat. Avoid boiling it, as this can alter the flavor.