Jeera Rasam (Tangy cumin soup)

Jeera Rasam is olden days home remedy for throat infection / sore throat, cold, cough etc.

Cumin when added to warm water cures indigestion. Cumin added in almost all indian food for its flavor. Cumin seed when mixed with buttermilk helps gastric troubles and many reasons . The literal meaning for Jeera in tamil language is "seeragam" means Seer (Cure) aagam (Internal)body.

I guess everyone would have experienced this, when we fall sick our taste buds fall sick too :) Nothing else awakens the taste buds like this. I just drink this rasam like soup:)

If you have been hunting for the perfect jeera rasam recipe you found the right place. This is my grandma' recipe.

Preparation time: 5 mins

cooking time : 20 mins

Serves - 2


To soak and Grind

  • Cumin Seeds / Jeera - 2 tsp
  • Coriander seeds - 2 tsp
  • Toor dal / channa dal - 1 tbsp
  • Ginger - Optional
  • pepper - 1/2 tsp
  • Curry leaves - few strands
  • Dried Red chilli - 2 (adjust to taste)

Other Ingredients:

  • Tamarind pulp - from a small lemon sized ball
  • Salt - to taste
  • Turmeric powder - A Pinch

For Tempering:

  • Ghee - 1 tsp
  • Dried red chilli - 1
  • Mustard seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Curry leaves - few strands


Blending Jeera Rasam powder:

Soak all the ingredients mentioned in to soak coloumn and using a blender make a course paste and keep it aside.

Making Rasam:

In a sauce pan / any vessel add tamarind pulp, salt and bring it to boil. Once raw tamarind smell it gone add blended jeera rasam paste wait for the lather to form and dilute with water if necessary. Once the lather is gone switch off the stove.

Seasoning Rasam:

In a tadka melt Ghee (Clarified butter) and once smoking add mustard seeds, cumin seeds, red chilli and curry leaves and add it to rasam

It is one of the simplest rasam to make with no/less effort.


  1. If you want you can dry roast and store the powder, instead of soaking.
  2. If you are sick adding turmeric to the rasam helps as anti-inflammatory.Add about 1/4 tsp of turmeric powder while seasoning the rasam, add it to hot ghee once taken from stove.

Enjoy and Happy Cooking.