Chicago Indian Community - ChicagoIndian.com
| | | | | | | | | | | |
 


 

Jeera Sathuamuthu/ Cummin Rasam : Indian Food & Cooking Recipes
 

 
Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


Indian Cooking Products
Indian Spices Shopping


Ingredients

Cooking Instructions





Cumin seed is known as Jeera in Hindi andSeeragam(seer+Agam) in Tamil. Agam means human body; Seer means making ithealthy .That’s why cumin seed is used in most of the Indian dishes on a dailybasis. Cumin seed is very good for digestion and stomach ache. And also itboosts metabolism, , improves memories, removes cold,and cures indigestion. Italso helps removing Vata dosha from the body

According to Ayurveda jeera exhibits thefollowing medicinal properties.

((Shubhrajeeram katu graahi paachanamdeepanam laghu
Garbhashayashuddhikaram ruksham balyamsugandhikam
Tiktham vamikshayaadhmanam vaatam kushtamvisham jwaram


Here is a refreshing rasam for all, try outsomething new.

Ingredients

Tamarind                                 Lemon size
Chopped tomatoes                     1 no.
Grated ginger                             1 tbsp.
Curry leaves                                few
Turmeric Powder                         ¼ tsp.
Asafetida powder                         ½ tsp.
Chopped coriander leaves             for decoration.
Salt                                            totaste

For Sathuamuthu/Rasam Powder

Cumin Seeds                                  1 tbsp.
Curry leaves                                    few
Red chilies                                       2 no.
Tovar dhal                                       1 tsp.

For Tempering
                               
Ghee                                            1 tsp
Crushed pepper & cumin seed         1 tsp.
Hing                                              apinch

Method:

  • Soak tamarind in 1 cup of hot water, squeezeout the juice and discard the pulp. Keep aside. 
  • Using a blender make a coarse powder ofCumin seeds, curry leaves, red chilies and toor dal and keep it aside. 
  • In a sauce pan / eeya sombhu add tamarindpulp,chopped tomato, salt, grated ginger, turmeric powder, asafetida and blended jeera rasampowder bring it to boil until the raw smell of tamarind disappears.
  • Add 1/2-3/4 cup of water, when it begins toboil, switch of the stove.
  • Temper will all seasonings in ghee. Garnishwith fresh coriander, leaves.
  • Rasam can be served with rice or as a soup.


If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated.


  Celebrity Chef:  
City:

Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  

Become a Celebrity Chef



View More Indian Recipes

Do you have a recipe which you would like to share with others?
Add A Recipe

 

Have Comments/Suggestions about this Recipe?

Note: You must be logged in to send your comments. Your name and email address as specified in your account profile will be sent along with the reply.
How do you rate this recipe
Your Comments


Do you have a recipe which you would like to share with others?
Add A Recipe

Add A Recipe

Become A Featured Contributor
Add Your Blog | Add Recipe | Add Article

Recipes

Add A Recipe | More...

Featured Contributors


Rima Arora

Anu Peshawaria

Ananya Kiran
Ananya Kiran

Shruti Sadolkar

Tahmina Watson

Vivek Wadhwa
Vivek Wadhwa

Praveen Nair

Darshan Goswami

Dilip Saraf
Dilip Saraf

Latest Articles

Sir wins multiple awards at the Dallas Fort Worth South Asian Film Festival by Staff
Indra K. Nooyi received honorary degree at the Yale Commencement ceremony by Staff
New York Indian Film Festival: Sir wins Best Film, Best Actress Award by Staff
Muhurat of Punjabi movie Amaanat by Staff
Gangavaram Port provides water tanker for supply of drinking water to Gangavaram village exclusively by Staff
View All Articles