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South Indian · Indian

Jeera rasam

Vegetarian

சீரக ரசம் · cīraka racam

A soothing rasam where a freshly ground paste of cumin, pepper and toor dal is simmered with tamarind and tomato. Mild, earthy and often served as an aid to digestion.

Jeera rasam is a South Indian soup, ready in about 35 minutes and made with cumin and tamarind paste. It serves 4 and is rated beginner to cook.

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Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Level
Beginner
Calories
51

Ingredients

4 servings

Ground paste

For the tempering

Equipment

Method

  1. Step 1

    Grind the cumin (opens in a new tab), pepper (opens in a new tab), soaked toor dal (opens in a new tab) and garlic (opens in a new tab) with a few tablespoons of water to a smooth paste.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  2. Step 2

    Simmer the tamarind, tomato (opens in a new tab), turmeric (opens in a new tab) and salt in 300 ml of the water until the tomato is soft and the raw tamarind smell has gone.

    A sauce simmering in a pan
    How it looks · Photo: Nanda Mends on Pexels

  3. Step 3

    Add the paste with the remaining water and heat until the rasam rises and turns frothy; switch off before it boils.

    • 4 min
    • medium-low heat

  4. Step 4

    Temper the ghee (opens in a new tab) with mustard seeds (opens in a new tab), dried chilli, curry leaves (opens in a new tab) and asafoetida (opens in a new tab), pour over and add coriander.

    • 2 min
    • medium heat

About this dish

Origin
South India, India · Commonly attributedMade throughout Tamil Nadu and Karnataka; not tied to one state.More food from India
Dish
Lunch · Dinner · Soups
Cooking method
Simmered
Taste
earthy, aromatic / warmly spiced, tangy, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · One-pot
Cook more with
Cumin · Tamarind paste · Toor dal (split pigeon peas) · Tomato · Turmeric · Ghee
Techniques
Simmering · Tadka (tempering)

Allergens

  • Contains, can be adapted: Milkfrom ghee
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

51 kcal per serving

Estimated

1 serving ≈ 243 g · recipe makes 4

Where the energy comes from

  • Protein 10%
  • Carbohydrate 44%
  • Fat 46%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy51 kcal21 kcal
Protein1.4 g0.6 g
Carbohydrate6.1 g2.5 g
Net carbohydrate4.7 g1.9 g
Sugars2 g0.8 g
Added sugars0 g0 g
Fibre1.4 g0.6 g
Fat2.8 g1.1 g
Saturated fat1.5 g0.6 g
Trans fat0 g0 g
Cholesterol6 mg2 mg
Sodium592 mg244 mg
Salt equivalent1.5 g0.6 g
Vitamins & minerals per serving
Potassium
177 mg
Calcium
43 mg
Iron
1.3 mg
Magnesium
22 mg
Vitamin A (RAE)
39 µg
Vitamin C
4 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
20 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: garlic.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Soak the toor dal before grinding so the paste is smooth.

Common mistakes

  • Boiling hard after the cumin paste goes in — the aroma fades.

Serve with

  • Serve with plain rice and ghee, or sip warm after a heavy meal.

Storage

  • Keeps 3 days refrigerated.

Reheating

  • Reheat gently.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Tomato, chopped1 piece · 120 g
Used in step 2

Reviews & corrections

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