Dassana's Veg Recipes · by Dassana Amit★ 5.0 (15)
Jeera Rasam (Pepper Cumin Rasam)
NUTRITION · PER SERVING50M COOK
CAL 4%·PRO 2%
CARBS 5G27% OF CAL
1G FIBER3G OTHER1G TOTAL SUGAR
FAT 6G72% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy, tangy, and robust appetizer made from tamarind, black pepper, and cumin. Can be enjoyed as a drink or served alongside steamed rice.
starterindiansoupdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ tablespoon black peppercorns
- ½ tablespoon cumin
- 2 dry red chilies (- halved and deseeded)
- 6 to 7 garlic cloves (- medium sized, peeled)
- ½ tablespoon tamarind (- tightly packed, soaked in ½ cup hot water)
- 1 tomato (- medium-sized, crushed or chopped)
- ¼ cup coriander leaves (- chopped, (cilantro))
- 1 to 1.25 cups water (or add as required)
- salt ( as required)
- 1 teaspoon mustard seeds
- 8 to 10 curry leaves (- medium sized)
- ⅛ teaspoon turmeric powder (roughly 2 to 3 pinches of turmeric powder)
- 1 to 2 pinch asafoetida ((hing))
- 1 to 1.5 tablespoon oil
At a glance
PER SERVING · TIME 50M
CAL 4%·PRO 2%
CARBS 5G27% OF CAL
1G FIBER3G OTHER1G TOTAL SUGAR
FAT 6G72% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 267mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 267MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.