Bowl of Rasam Jeera
(click to enlarge)

Rasam Jeera


India - South   -   Rasam Jeera
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
1-1/8 hrs
Yes		 Delicious, but powerful! "Jeera" means "Cumin", and it's well flavored with that spice, and chilis too. In southern India Rasams are drizzled onto rice, but see Serving.

1/2
1
10
2/3
1/2
5
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1/2
1/2
1
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1-1/2
------
1
1/2
1/2
4
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T
c
oz
t
t

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t
T

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c
---
t
t
t

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Tamarind (1)
Water, hot
Tomatoes
Rasam Podi (2)
Salt
Curry Leaves (3)
-- Seasonings
Cumin Seed
Toor Dal (4)
Red Chili (5)
--------------
Water
-- Temper
Oil
Mustard Seed (6)
Cumin Seed
Curry Leaves
-- Garnish
Cilantro, chopped
PREP   -   (45 min)
  1. Dissolve TAMARIND in 1 c nearly boiling water for at least 30 minutes. Press through a fine strainer and discard the solids. Be sure to scrape the outside of the strainer as some paste will cling there.
  2. Scald TOMATOES in boiling water, quench in cold water and chop fine.
  3. Stir Sambar Podi, Salt and Curry Leaves into Tomatoes.
  4. Grind Cumin Seeds, Toor Dal and Red Chili in your spice grinder. Mix.
  5. Chop Cilantro for garnish.
RUN   -   (20 min)
  1. In a sauce pan, place Tamarind juice and Tomato mix and 1-1/2 cups Water. Bring to a boil, cover tightly and simmer slowly for about 15 minutes.
  2. Stir in Seasoning mix. Bring up almost to a simmer, uncovered. Turn off heat.
  3. In a tiny skillet, heat Oil, Mustard Seeds and cumin seeds until Mustard Seeds are popping well. Stir in Curry Leaves. When they stop sputtering, pour into Rasam.
  4. Serve hot, garnished with Cilantro, and with steamed Jasmine rice (see Serving). Jasmine rice is much closer to rice used in southern India than is Basmati.
NOTES:

  1. Tamarind:

      The amount is for block form, which should always be used for rasams as it is more flavorful than concentrate. For details see our Tamarind page.

  2. Rasam Podi:

      For an easy to make recipe from the region of this recipe see our Rasam Podi Chettinad. A Sambar Podi could also be used.

  3. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. For details see our Curry Leaves page.

  4. Toor Dal:

      [Toovar Dal, Red Gram Dal, Arhar Dal]   This is split and peeled Pigeon Peas, available from markets serving an Indian community. Do not buy the oiled version. For details see our Pigeon Peas page.

  5. Red Chili:

      I use a de Arbols which are a fairly hot chili. A regular Japone chili would make it a little less hot. For details see our Indian Chilis.

  6. Mustard Seeds:

      This is the Indian temperature gage. Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  7. Serving

      In India, Rasam is served drizzled over rice, which is eaten with the fingers (tricky). Traditionally, they don't have spoons in India, but we have spoons. It's much more practical for us to serve the Rasam in soup bowls and place a bowl of steamed Jasmine rice on the table to be spooned in as desired. Other experienced cooks have also recommended this. This does mean a lot more Rasam will be taken and less rice. With a 6 oz serving, leaving plenty of room for rice, this recipe is 4 portions, or 3 at 8 ounces.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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