Coriander Jeera Rasam Recipe

Cooking Directions

• STEP 1.In a pan, dry roast cumin seeds and black peppercorns until fragrant.
• STEP 2.Grind the roasted cumin seeds and black peppercorns into a fine powder.
• STEP 3.In a blender, blend coriander leaves, ginger, garlic, and green chilies into a smooth paste.
• STEP 4.Heat oil in a pot and add mustard seeds, curry leaves, and asafoetida.
• STEP 5.Add the coriander paste and sauté for a few minutes.
• STEP 6.Add tamarind pulp, turmeric powder, salt, and the ground cumin-pepper powder.
• STEP 7.Add water and bring the rasam to a boil. Simmer for a few minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or as a soup.

Cooking Tips

• Adjust the quantity of green chilies according to your spice preference.
• You can add a pinch of jaggery or sugar to balance the tanginess of the rasam.
• For a variation, you can add cooked lentils or pigeon peas to make it more filling.

Storage and Serving

• Coriander Jeera Rasam is best served hot.
• Leftover rasam can be stored in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.