Serves 1 · Prep 5 min · Cook 12 min · 45 calories per serving
A simple, aromatic South Indian soup made with cumin, black pepper, and tamarind, known for its digestive and healing properties.
Why it's healthy
Jeera Rasam is a light, hydrating broth celebrated for its digestive benefits. The primary ingredient, cumin (jeera), is rich in compounds that stimulate digestive enzymes. Black pepper contains piperine, which enhances nutrient absorption and also aids digestion. Turmeric provides curcumin, a potent anti-inflammatory and antioxidant agent. Garlic contributes allicin, known for its immune-boosting properties. The base of tamarind water offers antioxidants and is a mild laxative. Being low in calories and fat, it's an excellent choice for a light meal or a comforting remedy, providing essential minerals like iron and potassium without being heavy on the system.
Ingredients
1 tsp cumin seeds
1/2 tsp black peppercorns
1-2 cloves garlic, crushed
1/4 medium tomato, chopped
1 tsp tamarind paste dissolved in 1.5 cups warm water
1/8 tsp turmeric powder
1/2 tsp ghee or sesame oil
1/4 tsp mustard seeds
1 dried red chili, broken
1 sprig curry leaves
A pinch of asafoetida (hing)
Salt to taste
1 tbsp chopped coriander leaves for garnish
Instructions
1. Coarsely grind the cumin seeds, black peppercorns, and garlic using a mortar and pestle or a spice grinder. Set aside.
2. In a small pot, add the tamarind water, chopped tomato, turmeric powder, and salt. Bring to a gentle boil.
3. Let it simmer for 5-7 minutes until the raw smell of the tamarind disappears and the tomato is soft.
4. Add the ground spice powder to the pot. Stir well and let it simmer for just 2-3 minutes until it becomes frothy on top. Do not over-boil.
5. For the tempering, heat ghee or oil in a small pan. Add mustard seeds and let them splutter.
6. Add the broken red chili, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
7. Pour the hot tempering over the rasam. Garnish with fresh coriander leaves.
8. Let it rest for a few minutes for the flavors to meld, then serve hot.