Jeera Rasam Powder

Cumin seeds, Coriander seeds, Toor dal, Black pepper, Red chilli, Curry leaves, Asafoetida.

1. Add tamarind extract to a pot.
2. Add salt, asafoetida, Varahi’s Jeera Rasam Podi
3. Boil gently for about 10 minutes until aromatic.
4. Heat ghee, add mustard seeds, cumin seeds, red chillies and curry leaves and pour over the rasam.
5. Add a small piece of jaggery(optional) and turn off the stove.

Dal is not required for Jeera rasam

Serve hot & enjoy :)

Tip: If you have an eeya chombu, please do use it for making jeera rasam - it enhances the flavour.