Jeera Rasam

Recipe by Radha Bhaskar of

Very effective as an appetizer before meals. Gives best relief from cold, sore throat or stomach problems when taken with rice in a diluted way. This is a part of traditional south indian cuisine since several generations.

Ingredients vegetarian 2 servings

    Tamarind - one small lemon size 1 Tomato (chopped) 2 tsp Jeera (powdered) 2 tsp Black Pepper (powdered) 1 tbsp Ghee A pinch of Asafoetida Salt to taste Mustard seeds and Curry leaves (for seasoning)


    Soak tamarind in water for 5 minutes. Squeeze out juice and pour into a steel vessel . Add a glass of water, tomato, salt and asafoetida. Keep on low heat and boil for five minutes. Heat 1 tbsp ghee in a pan and add mustard seeds to it. When the seeds start crackling, add jeera, pepper and curry leaves. Pour this into the boiling tamarind water. Add another glass of water to it and keep on low heat. When it stars foaming, remove from fire. Serve as soup or with rice.


    hajra naz

    Excellent recipe!great relief from nausea and vomitting after drinking this.THANX TO RADHA JI.

    joseph rajan

    joseph rajan

    well, indeed a very good receipe


    I tried this rasam today and it has come out very well. Thanks for this recipe

    dilip pradhan.

    today i am try to making nicely .so i am happy this evening.thanks to RADHA BHASKAR


    very easy and very delicious!

    yash pal

    i tried this recipe yesterday.This was fantastic.My thanks to Radhs for this class recipe.