Indian Spices‎ > ‎

Cumin Rasam

Seeragam Rasam Masala
Special Cumin Flavoured Soup


cumin                           50   gm
split gram  (pigeon pea)   25   gm 
peppar                         15    gm 
red Chillies (long)             4 
asafoetida                      a pinch

Powder all the ingredients together. There is no need to roast them.  The powder can be preserved in an airtight container for 6 months.

This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Seeragam Rasam'.

Seeragam Rasam is similar to soup.

Procedure for preparing Seeragam Rasam

1. You can prepare this Rasam with or without dal. To prepare this with dal water, cook about 50 gm of split gram (pigeon pea) with a pinch of turmeric powder and take its diluted water. To prepare this without dal just take a cup of water in a pan.
2. Soak tamarind in water and squeeze out its essence.
3. Add this powder, tamarind essence, salt to taste and a pinch of turmeric powder.  
4. Boil for 10 mts.  
5. Season the liquid. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam.  A pinch of asafoetida can also be added. 
6. Add curry leaves and chopped green coriander for additional flavour.

Usually this item is eaten with rice in South India. But it is also drunk as soup.  It is very useful to aid digestion and hence can be served as an appetizer.

In South India this Rasam is served as a very effective soup to people suffering from fever or cold. It is the chicken soup for the vegetarians.